Evaluating Different Formulations of Ready-to-Drink Slimming Beauty Beverages on Sensorial Acceptance and Physicochemical Properties

Abstract

This project focused on the development of a mixed berries-flavored slimming beauty beverage. It aims to analyze the different formulations towards the sensory and physicochemical characteristics for product development. Three formulations were created, mainly with the adjustment of citric acid as a strategy to lower COGS while also enhancing the desirable flavor. The project evaluated their sensory attributes on the appearance, sweetness, sourness, and overall liking using the 9-point hedonic scale, which revealed significant differences in consumer preferences (p < 0.05). The study also assessed the pH and color as the physicochemical properties of the product. Formula A1 with the least ratio of citric acid obtained the highest overall liking. A notable significant difference (p < 0.05) was also found in the pH and color, with trends of higher pH establishing a positive correlation with the elevated overall liking of sensory evaluation due to consumers preferring not too much sourness in these types of products. Recommendations for future development include optimizing formulations for other attributes, conducting extended shelf-life studies, and exploring the addition of functional raw materials to enhance product characteristics.