Desirability of Nypa frutican Shake among Faculty and Staff of PSU Asingan

Abstract

Shake are popular beverage made from milk-based ingredients combined with fruit flavoring or sweeteners such as chocolate syrup, caramel sauce, fruit syrup, or whole fruits like avocado, mango, strawberry, melon and ube. The drinks are commonly sold as street refreshments and serve as excellent accompaniments to fries, pasta and baked goods (Smith & Jones, 2020). The increasing demand for nutritious and innovative drinks has led to the exploration of alternative ingredients with potential health benefits (Brown & Green, 2019).

One such underutilized ingredients is the nipa palm fruit, which is abundant in certain regions of the Philippines, including Barangay Salasa, Bugallon, Pangasinan, traditionally, nipa palm products are used for roof thatching, mat-making, basket weaving, and producing wine and vinegar (Garcia et al., 2021). However, after sap extraction. The remaining lipayo fruit is often discarded, despite its edibility. There is limited research on the use of nipa fruit as a beverage ingredient, particularly in shake formulations.

This study aims to assess the desirability of Nypa frutican shake among the potential participants of the study. By formulating a unique shake recipe using nipa palm fruit, the research intends to evaluate its acceptability in terms of taste, aroma, flavor, appearance and overall desirability.