Formulation of a mocktail concentrate of lemon with ginger

Abstract

The objective of this work was to develop a formulation of a lemon with ginger mocktail concentrate, based on liking overall test combined with the just-about-right (JAR). This study associated the most significant attributes of mocktail concentrate formulations with different levels of ginger extract on a lemon concentrate to achieve high acceptance. The differences of the mocktail concentrates were related to the extract content (0.25, 0.5, 1.0, 1.5 and 2.0 g/100 g lemon concentrate). A group of 88 potential consumers participated in overall liking test with a seven-point hedonic scale and JAR test with a five-point scale for the attributes peppermint, orange and sweetness. Penalty analysis based on the JAR scale showed that ginger level was the sensory characteristic that affected the acceptability of the mocktail concentrate. Thus, it was determined that a ginger extract content of 1.22 g/100 g lemon concentrate was the ideal level for the product.