Development of an effervescent tablet drink utilizing white cabbage (brassica oleracea var. capitata) and native guava (psidium guajava linn)/ Emma Angela D. Laqui, Rochelle Mae M. Mendoza, Beram James A. Pasia, Geraldine Mae D. Rivera, and Rj B. Tabasa.--

Bachelor's thesis

College of Industrial Technology.-- Bachelor of science in food technology; Technological University of the Philippines, 2025.

Includes bibliographic references and index.

The oversupply of white cabbage and underutilization of native guava in the Philippines
presents an opportunity for innovation. These raw materials were utilized to develop
innovative, easy-to-drink effervescent tablets. The research involves processing,
formulating, analyses, packaging, and sensory evaluation of white cabbage and native
guava effervescent tablets. Both ingredients underwent freeze-drying and were combined
with excipients to develop a tablet drink. Each tablet averages 1.77 grams in weight, with
dimensions of 3.3 mm thickness and 25.3 mm diameter. Microbial testing showed
acceptable levels based on FDA standards; 1x10 CFU/g APC, <1.1 MPN/ml Coliforms,
and 1x10 CFU/g for yeast and molds. The shelf-life analysis utilized microbial
accelerated testing, which is equivalent to one month shelf life, with no significant
changes in microbial count during the two-week observation period. The product exhibits
a substantial vitamin C content of 30.96% (1.0836g). However, the moisture content was
8.64% for the first retest and 7.10% for the second retest. Additionally, the effervescent
tablet was within a standard disintegration time in hot water, room temperature, and with
a shaker, but exceeded the recommended limits in cold water due to several factors like
the particle size, excipients use, the tablet density, and the main raw materials used.
Sensory evaluation by untrained panelists has an overall mean of 7.48, interpreted as
“Like Very Much”. Trained panelists also deemed the product acceptable and provided
valuable insights for improvement.