Conducted by PIT
, Started on 2024 -
Completed on 2025
Completed
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The growing consumer preference for natural, health-promoting beverages has encouraged the
exploration of underutilized botanicals such as lemongrass (Cymbopogon citratus). Although abundant in
tropical regions and scientifically recognized for its antimicrobial, antioxidant, and anti-inflammatory
properties, lemongrass remains underutilized in commercial juice products. This study examined the
potential of lemongrass as a functional beverage ingredient by developing and evaluating three
lemongrass-infused juice formulations and assessing their consumer acceptability. Specifically, the study
analyzed sensory preferences, perceived appeal, and overall acceptability to generate insights for small-
scale food entrepreneurs and promote locally sourced, health-oriented beverage development. A
descriptive comparative research design was employed to evaluate three formulations: (1) lemongrass with
calamansi concentrate, (2) lemongrass with ginger and simple syrup, and (3) lemongrass with simple syrup
only. One hundred respondents aged 18–45 from Palompon, Leyte participated in the study. Sensory
attributes—color, aroma, taste, and general acceptability—were assessed using a structured questionnaire
and a 9-point hedonic scale. Data were analyzed using weighted means and the Desirability Composite
Index (DCI). Results indicated that Formulation 1 (lemongrass with calamansi) achieved the highest
acceptability across all sensory attributes, particularly taste and aroma. Formulation 2 received moderate
ratings, while Formulation 3 ranked lowest. The findings demonstrate that complementary ingredients,
especially citrus, significantly enhance consumer acceptance of lemongrass-based beverages, supporting
their commercial viability and sustainable product innovation using indigenous crops.