Polytechnic University of the Philippines

College of Science

Department of Food Technology

Fundamentals of Research

“Utilization of Lakadbulan into Juice Added with Different Flavors”

Chapter I

Submitted by:

Carpizo, Ronalyn B.

Cruz, Marie Claudine M.

Fajardo, Innah Grace L.

Gotanco, Gillian Meredith C.

BSFT3-1D

Submitted to:

Prof. Susan P. Arevalo

December 8, 2014

CHAPTER I

Introduction

Introduction

Lakadbulan (Blumera balsamifera) which literally means lakad-buwan or moonwalk is a

plant that is widely known in the country for its wide variation of health benefits. Lakadbulan or

commonly known in tagalog as Sambong, grows abundantly in tropical countries like the

Philippines, India, Africa and also in the eastern Himalayas. Almost all of the parts of this plant

are used for medicinal purposes. Its leaves and roots are effective for kidney stones, in cleaning

and disinfecting wounds, fever, and rheumatism. Lakadbulan is also made into tea and juices that

can soothe dysmenorrhea, tummy aches, and diarrhea.

Lakadbulan leaves and roots are often made into teas and juices by pounding then

extraction or boiling to get its juice then drank directly. In wounds, leaves are pounded then

placed in the wound so that the leaf would suck in the bacteria that are in the wound.

Today, many women suffer irregularities in their menstruation giving them

inconvenience and in the future might cause bigger problems like myoma and for people who

suffer in other diseases. Lakadbulan can help solve these arising problems but it is also time

consuming in harvesting the herb and processing them and it also tastes bitter like that of the

oregano so people are discouraged to take them even with its health benefits, so this research

aims to develop a new kind of product that can help people especially women with menstrual

problems to avail easily a ready-to-drink lakadbulan juice with different varieties of flavors but

still have the medicinal properties of lakadbulan.

Utilizing lakadbulad into juice with different flavors (apple, calamansi, chocolate, and

melon) will be acceptable to the consumers in the market.

Objectives

General Objective:

To utilize Lakadbulan into juice and include variety of flavors.

Specific Objectives:

To regulate the formulation for Lakadbulan juice.

To innovate a delectable juice with variety of flavors.

To develop a beverage that provides health benefits.

To conduct flavor acceptability test.

To conduct statistical analysis.

Hypothesis

Utilizing lakadbulad into juice with different flavors (apple, calamansi, chocolate, and

melon) will be acceptable to the consumers in the market.

Significance of the Study

Aside from water, consumers are fond of drinking juice. But the juice they drink usually

contains unhealthy chemicals that can cause diseases like Urinary Tract Infection (UTI) and

kidney stones. This reason gave way to food industries to utilize herbal plants into healthy

beverages.

In relevance to this, this study tends to make a kind of juice made from lakadbulan added

with different healthy and natural flavors that consumers will like, since lakadbulan has

unpleasant taste and odor. Giving pleasant flavor to lakadbulan juice will make not only adults

but also children to consume it. Apart from having a delicious refreshing drink, people will also

have a healthy and natural beverage.

Scope and Limitation

This study will look at the utilization of lakadbulan into juice added with different

flavors. The main ingredients that will be used for the juice is the lakad bulan. The flavors

chosen to be added are mainly apple, calamansi, chocolate, and melon. It will involve all the

consumers that will be testing the product during its sensory evaluation. This study is estimated

to be conducted on April 2015.

Due to limitations, no attempt will be made to cover the development of the packaging

materials to be used in this product.

Conceptual Framework

Fig.1 Conceptual framework for utilizing lakadbulan into juice added with different flavors.

CHAPTER II

Selection and Formulation of Raw Materials

Production of Lakadbulan Juicea. Lakadbulan + Melon Juice c. Lakadbulan + Calamansib. Lakadbulan + Dark Chocholate d. Lakadbulan + Apple Juice

Subjective Evaluation

Objective Evaluation

Statistical Analysis

Review of Related Literature

Lakadbulan

Lakadbulan (Blumea balsamifera) is a plant wild in tropical countries like the

Philippines, India, Africa and the eastern Himalayas. It is called in many names here in the

Philippines and around the world: Alibum, Alimon, Lalakdan, Sambong, Dalapot, Sob-sob,

Gabuen, Blumea camphor, and Ngai camphor. According from the StuartXchange website, a

lakadbulan plant is softly hairy, half woody, strongly aromatic shrub, 1-4 meters (m) high. It has

simple, alternate, broadly elongated leaves, 7-20 cm long, with toothed margin and appendage or

divided base. Loose yellow flower head scattered along much-branched leafy panicles. Two

types of discoid flowers: peripheral ones tiny, more numerous, with tubular corolla; central

flowers few, large with campanulate corolla. Anther cells tailed at the base. Fruit (achene) dry, 1-

seeded, 10-ribbed, and hairy at the top.

Lakadbulan plant is famous for its health benefits. Lakadbulan is considered

anthelmintic, antidiarrheal, antigastralgic, antispasmodic, astringent, carminative, emmenagogue,

expectorant, stomachic, and vulnerary. Its leaves and roots are used to cure wounds and cuts. It is

also effective for kidney stones, rheumatism, diarrhea, tummy aches, colds, and hypertension. It

is also effective for lowering fever. It is also effective for dysmenorrhoea; lakadbulan melts the

large clump of blood in the womb so it can be released easily. Lakadbulan leaves are sometimes

pounded or boiled to get the extract then drank directly some people make them into teas and

juices to make it more convenient for them to drink.

Apple

According to Boyer, J. and Liu, H.L. (2004), apples were one of one of the individual

fruits associated with a decreased risk in lung cancer. In a case control study in Hawaii, it was

found that apple and onion intake was associated with a reduced risk of lung cancer in both

males and females. Both onions and apples are high in flavonoids, especially quercetin and

quercetin conjugates. Le Marchand et. Al. found an inverse association between lung cancer and

quercetin intake although the trend was not statistically significant. Interestingly, the inverse

association seen between apple and onion intake and lung cancer were stronger for squamous

cell carcinomas than for adenocarcinomas. In a Finnish study, a strong inverse association was

seen between flavonoid intake and lung cancer development. The reduced risk of lung cancer

associated with increased flavonoid consumption was especially strong in younger people and in

nonsmokers. Apples were the only specific foods that were inversely related to lung cancer risk.

Since apples were the main source of flavonoids in the Finnish population, it was concluded that

the flavonoids from apples were most likely responsible for the decreased risk in lung cancer.

Their journal also indicated that a reduced risk of cardiovascular disease has been

associated with apple consumption. The Women's Health Study surveyed nearly 40,000 women

with a 6.9-year follow-up, and examined the association between flavonoids and cardiovascular

disease. Women ingesting the highest amounts of flavonoids had a 35% reduction in risk of

cardiovascular events. Flavonoid intake was not associated with risk of stroke, myocardial

infarction, or cardiovascular disease death. Quercetin did not have any association with

cardiovascular disease, cardiovascular events, myocardial infarction or stroke. Women ingesting

apples had a 13–22% decrease in cardiovascular disease risk.

Not only cancer and cardiovascular problems were reduced but also apple consumption

has been inversely linked with asthma and has also been positively associated with general

pulmonary health. In a recent study involving 1600 adults in Australia, apple and pear intake was

associated with a decreased risk of asthma and a decrease in bronchial hypersensitivity.

Previously it had been found that apple intake, as well as selenium intake, was associated with

less asthma in adults in the United Kingdom. This study surveyed nearly 600 individuals with

asthma and 900 individuals without asthma about their diet and lifestyle. Total fruit and

vegetable intake was weakly associated with asthma, and apple intake showed a stronger inverse

relationship with asthma. This latter effect was most clear in subjects who consumed at least two

apples per week. In a study of over 13,000 adults in the Netherlands, it was found that apples

might beneficially affect lung function. Apple and pear intake was positively associated with

pulmonary function and negatively associated with chronic obstructive pulmonary disease.

Catechin intake was also associated with pulmonary function and negatively associated with

chronic obstructive pulmonary disease, but there was no association between tea, the main

source of catechins, and chronic obstructive pulmonary disease. Apple consumption remained

positively correlated with lung function after taking into account possible confounders such as

smoking, body mass index, social class, and exercise.

Furthermore in the study of Boyer, J. and Liu, H.L. (2004), not only may apples help

decrease the risk of heart disease, cancer, and asthma, but apple consumption may also be

associated with a lower risk for diabetes. In the previously discussed Finnish study of 10,000

people, a reduced risk of Type II diabetes was associated with apple consumption. Higher

quercetin intake, a major component of apple peels, was also associated with a decreased risk in

type II diabetes. Myrectin and berry intake were also associated with a decreased risk in type II

diabetes, but onion, orange, grapefruit and white cabbage intake were not associated with a

lowered risk. Apple and pear intake has also been associated with weight loss in middle aged

overweight women in Brazil. Approximately 400 hypercholestemic, but nonsmoking, women

were randomized to one of three supplement groups: oat cookies, apples or pears, and each

subject consumed one of each supplement three times per day for twelve weeks. The participants

who consumed either of the fruits had a significant weight loss after 12 weeks of 1.21 kg,

whereas those consuming the oat cookies did not have a significant weight loss. Those

consuming fruit also had a significantly lower blood glucose level when compared to those

consuming the oat cookies.

Calamansi

Calamansi (Citrofortunella microcarpa) is a shrub or small tree growing to 3–6

metres (9.8–20 ft). The fruit of the calamondin resembles a small, round lime, usually 25- 35mm

in diameter, but sometimes up to 45mm. The centre pulp and juice is the orange colour of a

tangerine with a very thin orange peel when ripe Citrofortunella microcarpa, the calamondin or

calamansi, is a fruit tree in the family Rutaceae native Asia. Other English language common

names include calamonding, calamandarin, golden lime, Panama orange, Chinese orange, acid

orange. Its cultivation has spread throughout Southeast Asia, India, Hawaii, the West Indies, and

Central and North America. The plant is characterized by wing-like appendages on the leaf stalks

and white or purplish flowers. Its fruit has either a spongy or leathery rind with a juicy pulp that

is divided into sections. The fruit is indigenous and widely cultivated in the Philippines,

Malaysia and neighbouring northern parts of Indonesia. It is available year-round in the

Philippines and is usually seen in its unripened green state (Potonia).

Calamansi is said to be a good source of vitamin C and has been processed into syrups, juices,

concentrates, and purees. Its juice is used as flavoring or as an additive in various food

preparations to enhance iron absorption. It can also be a

preserve ingredient for sweet pickles or marmalade. Its trees have an average life span of five

years. Peak season of calamansi is during the months of June to October and lean months from

November to May (balinkbayan.gov.net).

Dark Chocolate

Dark chocolate contains no milk (or significantly less milk) than other forms of chocolate

such as white chocolate of milk chocolate (fitday.com). In general, the darker the chocolate, the

more cocoa it contains and the healthier it is. Dark chocolate should contain more than 60

percent cocoa, according to University of Michigan Integrative Medicine; the higher the

percentage, the better (Robin).

Cocoa's Beneficial Ingredients

Cocoa contains antioxidants; substances that help prevent cellular damage that can lead to

chronic disease. The particular antioxidants in cocoa include flavonoids such as procyanidins and

epicatechins. Flavonoids can reduce the risk of heart disease by increasing vascular tone and

improving arterial blood flow, and by acting as anticoagulants, which prevent blood clot

formation. Milk chocolate contains more fat and sugar and less cocoa, which reduces its health

benefits. Dark chocolate containing 70 percent cocoa or higher has the most benefits, Clemson

Cooperative Extension reports. In milk chocolate, the milk binds to antioxidants and reduces

their availability, the University of Michigan explains (Robin).

Insulin Sensitivity

Cells need insulin to help them remove glucose from the bloodstream to use for energy.

When cells lose their sensitivity to insulin, the pancreas releases larger amounts of insulin in an

effort to get cells to respond. Eventually, the pancreas stops producing insulin as the beta cells

that produce it burn out from overuse. At this point, your blood sugar rises and you develop

diabetes. Dark chocolate can improve insulin sensitivity and decrease the risk of impaired

glucose tolerance and diabetes, according to an Italian study published in the September 2008

issue of "The Journal of Nutrition." These effects occur because flavanols in dark chocolate

increase the bioavailability of nitric oxide in cells that line blood vessels. Nitric oxide facilitates

blood flow to tissues that respond to insulin and remove glucose from the bloodstream (Robin).

Cholesterol Benefits

The main fats in cocoa are oleic acid, a monounsaturated fat that can help reduce

cholesterol levels, according to the University of Michigan Integrative Medicine. The other fat,

stearic acid, is a saturated fat. But stearic acid doesn't raise cholesterol levels the way most

saturated fats can. A University of Nebraska study published in the May 2000 issue of "The

Journal of Nutrition" found that stearic acid reduced cholesterol absorption and increased

excretion of cholesterol in the stool in hamsters. Absorption rate for those fed stearic acid

dropped to 21 percent, compared to an absorption rate of 50 to 55 percent for those fed other fats

(Robin).

Blood Pressure Benefits

Components in dark chocolate can help relax blood vessels, which can lower elevated

blood pressure. An Australian review of 15 studies published in the June 2010 issue of "BMC

Medicine" found that the flavanols in dark chocolate reduced blood pressure more effectively

than a placebo. The results were modest but still significant, since lowering systolic blood

pressure by as little as 5 mmHg can reduce your risk of developing heart disease by 20 percent

over five years, researchers reported (Robin).

Risks

Dark chocolate does have a dark side; it's high in calories, which can lead to weight gain.

Being overweight or obese carries the same risks that dark chocolate can reduce -- high blood

pressure and cholesterol levels, increased blood glucose levels and a higher risk of heart disease.

When you add the calories in dark chocolate to your diet, you must take something else out --

preferably another type of candy or dessert -- to compensate for the increased calorie intake

(Robin).

Melon

According to Thompson, C. from her magazine article reviewed by Kathleen Zelman

entitled “Honeydew: 7 Fun Facts”, indicates that honeydew is the American name for the white

Antibes, a variety of melon that was cultivated in southern France and Algeria centuries ago.

Honeydew and other melons are part of the cucurbitaceae (gourd) family, which is divided into

fruits (melons) and vegetables (squashes, pumpkins, and cucumbers). A wedge of honeydew

provides more than half the recommended daily allowance for vitamin C and has about 64

calories and 14 grams of natural fruit sugar. A similar serving of cantaloupe has about the same

number of calories and grams of sugar, plus 120% of the RDA for vitamin A and 108% of the

RDA for vitamin C. When selecting honeydew, look for one with a waxy, not fuzzy, rind. The

melon should feel heavy for its size, and the surface should bounce back when pressed. Melons

are typically used raw, usually diced up in salads or cut in wedges. They are also popular

ingredients for chilled soups. Though typically the flesh of a honeydew melon is green, it can

sometimes be orange. This specific type of honeydew is often referred to as the “temptation

melon.”

Citric Acid

Citric acid is a weak acid that has a chemical formula of C6H8O7. It is a crystalline white

powder that is soluble in water that has a combination of sour and bitter taste. Citric acid can be

found or naturally occurring in citrus fruits like orange, lemons, etc. Citric acid has a molar mass

of 192.12 g/mol, melting point of 153 NC, and boiling point of 175 NC. Citric acid is mostly used as

food preservative, acidity regulator, Food additives, emulsifier and stabilizers in beverages.

Advantages of Drinking Juice

According to Health Drink Benefits (n.d), Lakadbulan or commonly known as Sambong

is one of the most common used herbal drink in the Philippines. Most cases of kidney stones are

being aided by this herbal plant. Lakadbulan can cure some ailments like stomach pain,

hypertension and rheumatism, fever, cough, and cold.

Juices have many benefits. According to mercola.com (2011), a site about the benefits

that people might get in drinking juice, one of the benefits is that juice can help us absorb the

nutrients from the vegetables. Most people have impaired digestion because of unhealthy

lifestyle. Juicing will help to "pre-digest" them for you, so you will receive most of the nutrition,

rather than having it go down the toilet

(http://articles.mercola.com/sites/articles/archive/2011/11/13/benefits-of-juicing.aspx). Another

benefit according to Dabur, juices especially those made from fruits and vegetables are fat free

which can be consumed by people who are conscious about their body. Juices from fruits and

vegetables also provide more energy for the body compared to other drinks with artificial

flavors. It is rich in potassium and low in sodium which makes it good for the heart. Nicklas et

al (2008) investigated the effect of unsweetened fruit juice consumption (up to 12 ounces daily)

by children aged 2 to 11 years. Results showed significantly higher intakes of nutrients including

vitamin C, folate, potassium, magnesium with lower intakes of total fat, saturated fatty acids and

added sugar, in the group consuming fruit juice.

CHAPTER III

Methodology

3.1. Raw Materials

The raw materials that will be used in this experiment which includes lakadbulan leaves,

cocoa powder, apple, calamansi, melon, and sugar will be purchased in public markets or grocery

stores.

Item Specification Sources (will be bought at:)

Lakadbulan leaves Fresh Pasig Public Market

Cocoa Powder Powder Pasig Public Market

Apple Fresh Caloocan Public Market

Kalamansi Fresh Talipapa n Sta. Mesa

Melon Fresh Pasig Public Market

Sugar Powder Supermarket

Citric Acid Powder Happy House Food Corp.

Table 1: List of raw materials used

3.2. Utensils and Equipment

All equipment and utensils will be thoroughly cleaned sterilized to avoid/minimize cross

contamination at these non-food contact surfaces to the food samples under study.

Item Quantity

Analytical Balance 1 unit

Dietetic scale 1 unit

Refractometer 1 unit

Thermometer 1 pc.

Table 2: Equipment used

Item Quantity

Stock Pot 1 pc

Wooden spoon 3 pcs

Knife 2 pcs

Chopping Board 2 pcs

Strainer 1 pc

Mixing Bowl 1 set

Table 3: Utensils used

3.3. Process Flow

3.4. Process Explanation

Washing

Preparation of Raw Materials

Lakadbulan Calamansi Apple Dark Chocolate

(Cocoa)

Melon

Washing Washing Washing

Weighing/

Measuring

Washing

Boiling ExtractingRemoval of seed

Slicing

Straining Straining

Weighing Weighing

Slicing

Blending

Weighing

Extracting

Straining

Weighing

Mixing of other ingredients

Bottling

Storing

Figure 1: Process flow for Lakadbulan Juice

Washing of the leaves and other ingredients (apple, melon, and calamansi) in running

water is important to remove the dirt and other foreign materials present on the leaves. It is

important because leaves are imperious to insects.

Boiling

Lakadbulan leaves will be boiled 90 degrees Celcius for 5 minutes to extract enough

components of the leaves.

Weighing/ Measuring

Weighing or measuring the ingredients to proper amount to ensure that the formulation is

being followed.

Extracting or Blending

The apple will be extracted using a blender. Melon can also be extracted using the same

equipment, but if blender is not available, squeezer can be used. Calamansi will be extracted by

using squeezing by hands.

Slicing

Apple and melon will be sliced into small pieces by using a clean knife.

Straining

The extract from the different ingredients will be strained using a clean strainer to ensure

that the extract will be free from solid materials coming from the fruits.

Mixing

After the other processes, sugar and stabilizer (citric acid) will be added to the juice.

Citric acid will help the ingredients to bind and to become homogenous.

Bottling

The juice will be poured inside the hot bottles to avoid any possible contamination and

sealed.

Storing

The bottled product will be stored at proper temperature. Cold or refrigerated temperature

will be ideal for the Lakadbulan juice.

References

Alba, Jerlyn et. al. “Development and Utilization of Neem Extract in Combination with Calamansi Juice.” Diss. Polytechnic University of the Philippines.2009.

Boyer, J., and Liu, H.L. “Health Benefits of Apples: Epidemiological Evidence” Nutr J. 2004; 3: 5. Web. 7 Dec. 2014.

“Benefits of Fruit and Vegetable Juices.” Dubur.com. n.d. Web. 7 December

2014.<http://www.dabur.com/Products-foods-Benefits>.

“Benefits of Juicing: Your Keys to Radiant Health.” Mercola.com. November 13, 2011. Web. 7 December 2014. <http://articles.mercola.com/sites/articles/archive/2011/11/13/benefits-of-juicing.aspx>.

Cabudsan, Meria Jnana O. et. al. “Development of Kasubha-Ginger Tea with Added Variety of Flavors.” Diss. Polytechnic University of the Philippines. 2008.

Calamansi. Retrieved from http://balinkbayan.gov.ph/products/135-calamansi.html.

Eitel, Joseph. “Use of Citric Acid.” Livestrong.com. 2013. Web. 7 December 2014.

<http://www.livestrong.com/article/138579-uses-citric-acid/>.

“Health Benefits of Sambong – An Alternative Remedy.” Drink Benefits. n.d. W eb. 7

December 2014. <http://www.drinkbenefits.com/health-benefits-of-sambong-an-

alternative-remedy.htm>.

“Lakadbulan.” <http://www.medicalhealthguide.com/articles/sambong.htm>. 3 December 2014.

Nicklas, Theresa A. and O’Neil, Carol E. “A Review of the Relationship Between 100% Fruit Juice Consumption and Weight in Children and Adolescents. Journal of Lifestyle Medicine. May/June 2008. Web. 7 December 7, 2014. <http://ajl.sagepub.com/content/2/4/315>.

Potonia, Julienne Mae. Calamansi (Citrofortunella Microcarpa) Fruit Extract as Perfume. Retrieved from http://www.slideshare.net/Prettyen/research-paper-calamansi-citrofortunella-microcarpa?related=1.

Robin, Suzanne. 75 Percent Dark Chocolate Health Benefits. Retrieved from http://healthyeating.sfgate.com/75-percent-dark-chocolate-health-benefits-4682.html .

“Sambong.” 7 December 2014. <http://www.stuartxchange.org/Sambong.html>

“Sambong Hebal Medicine.” n.d. Web. 7 December 2014. <http://www.medicalhealthguide.com/articles/sambong.htm>.

The Nutrition of Dark Chocolate. Retrieved from http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-dark-chocolate.html#b .

Thompson, C. “Honeydew: 7 Fun Facts.” WebMD. [Online] Available at: http://www.webmd.com/food-recipes/features/honeydew-7-healthy-facts. Web. 7 Dec. 2014.