Research on the production of momordica cochinchinensis instant drink on a household scale

Nguyen Duc Tuan Supervisor’s Signature Abstract: This study examined a process of making an instant drink from Momordica cochinchinensis and found the optimal ingredients including the

INTRODUCTION

Research rationale

Amid Vietnamese supermarket shelves, soft drinks dominate while fresh juices and natural-based drinks, though still notable, are gradually losing their rightful share; these beverages matter because they deliver healthy nutrients in a refreshing, easy-to-consume liquid form In developed markets, however, fruit-based beverages are thriving as new products proliferate to meet rising demand in countries like Austria, Germany, and Italy; examples include Austria's peach drink eis tee, widely marketed and well-received by younger consumers, and Germany's 'Happy Day' line of fruit-concentrate drinks that enjoys strong popularity The appeal stems from recognized health benefits and evolving taste profiles driven by research and development As health awareness grows among the Vietnamese public, the trend is likely to catch up, signaling a future boom in the fruit-based beverage market Consequently, it is vital to research and develop new drinkable products from natural ingredients to promote a healthier market and better living for consumers.

One of the greatest advantages of developing a new type of drink is the virtually limitless combinations of ingredients, which can create diverse sensory experiences and varying levels of consumer satisfaction This flexibility also presents a valuable opportunity for R&D teams to unleash creativity with different fruits and vegetables, including exotic ingredients or regional specialties For instance, Koreans have developed drinkable products that pair Panax ginseng with cinnamon extract (Suzuki et al., 2017) In Europe, beverages have been made with distinctive fruits such as acai (Euterpe oleracea) and goji berry (Lycium barbarum) The Vietnamese market has likewise seen instant teas crafted from herbal ingredients like Angelica sinensis (Sam xuyen da).

Gynostemma pentaphyllum (Giao co lam) paired with Cordyceps sinensis, Stevia rebaudiana, and Ziziphus jujube provides a versatile foundation for botanical beverages This combination underscores the feasibility of developing drinks that feature a diverse range of ingredients, including exotic fruits and other natural components, to create tasty, healthful beverages built on traditional botanicals and modern natural sweeteners.

This study assesses the feasibility of producing an instant drink with Momordica cochinchinensis as the primary ingredient and pineapple juice as the secondary ingredient Momordica cochinchinensis is a rich source of carotenoids, especially lycopene and beta-carotene, which provide strong antioxidant activity and have been linked to anti-cancer properties (Franke et al., 2006) Additionally, these carotenoids can contribute to the beverage’s vitamin content, enhancing its nutritional value.

A beverage that pairs beta-carotene, a key nutrient for immune support, with pineapple juice, rich in vitamin C, offers a promising combination of antioxidants and coenzymes Such a drink would deliver substantial amounts of carotenoids, vitamins, and other micronutrients, contributing to a healthier lifestyle Producing natural-based drinks provides better control over daily intake and enhances food safety by avoiding chemical additives Moreover, household-scale production could yield economic benefits through commercialization Consequently, research on producing a Momordica cochinchinensis instant drink at a household scale has been selected for implementation.

Research objectives

The focus of this study was on 04 objectives

1 Identify the chemical composition of the input Momordica cochinchinensis

2 Determine the appropriate proportion of ingredients for the Momordica cochinchinensis instant drink

3 Determine the output quality of the instant drink (anti-oxidation capability, output sensorial quality, and microbial indexes)

4 Study the complete production process and initial commercialization

Research questions and hypotheses

There were 03 questions set for this research and the corresponding hypotheses, which are specifically demonstrated below:

+ Question 01: Is there a way to commercialize Momordica cochinchinensis on industrial scale?

The hypothesis explored several food- and beverage-related formats that could suit Momordica cochinchinensis (gac fruit), considering functional food capsules, edibles, and drinkables Among these, a drinkable product was identified as the most appropriate path for developing M cochinchinensis-based offerings, based on feasibility assessments and prevailing market trends.

+ Question 02: What are the conditions required to generalize the sensory of

Momordica cochinchinensis presents a distinctive sensorial profile that makes direct consumption as a standalone product difficult to generalize or popularize Consequently, targeted sensory research is needed to define the key attributes, identify any additional requirements, and optimize the ingredient ratios to produce a drinkable product Sensory testing provides the critical insights to determine these factors and guide successful product development.

+ Question 03: What are the properties and effects of the commercialized product based on Momordica cochinchinensis?

Momordica cochinchinensis offers numerous health effects on papers The level of nutrition is also remarkable To ensure the health effects remain and to qualify the strength, studies are required.

Limitations

There are 03 primary limitations in this study:

+ Time and scale of research

LITERATURE REVIEW

The research subject

2.1.1 Overall background of Momordica cochinchinensis

Momordica cochinchinensis is a climbing vine native to Southeast Asia, including Thailand, Vietnam, and Myanmar It features a single sturdy woody stem that can reach 15–20 meters in length The leaves are heart-shaped and typically have 3–5 pointed lobes with a hairy petiole The venation is imprinted, and the tendrils are relatively simple.

M cochinchinensis fruit is characterized by its spiky outer skin and vibrant red color when ripe (Figure 2.1) Inside, it houses numerous seeds surrounded by a reddish-orange pulp The fruit is the most prominent part of Momordica cochinchinensis when it contains much nutrition while also exerting other beneficial properties like the ability of pigmentation and the distinct taste of sweetness mixed with bitterness Moreover, the seed, which is quite large, dark brown, and flat, also has great uses such as making painkiller alcohol

Figure 2.1 A Momordica cochinchinensis fruit and the pulp

Momordica cochinchinensis pulp is rich in its two most prominent carotenoids, lycopene and beta-carotene, which also give the fruit’s pulp its red pigment (Kubola & Siriamornpun, 2011) Lycopene, found also in tomatoes, watermelon, and guava, is a powerful antioxidant that neutralizes free radicals and supports eye, skin, bone, and heart health, with anti-inflammatory effects reported by van Steenwijk et al (2020) Beta-carotene similarly helps fight oxidative stress and, during digestion, is converted into vitamin A, a process that promotes healthy vision and supports the immune system (Haskell, 2012).

Figure 2.2 β -carotene – a trademark bioactive compound in M cochinchinensis (Credit: ResearchGate)

Beyond its well-known compounds, Momordica cochinchinensis contains cryptoxanthin, lutein, violaxanthin, and zeaxanthin, carotenoids that play meaningful roles in human health These nutrients support eye health, provide antioxidant protection, and participate in various regulatory functions in the body.

Momordica cochinchinensis is renowned not only for its rich carotenoid content but also for its substantial phenolic compounds, which contribute to the pulp's flavor and offer health benefits Its phenolic profile includes gallic acid, protocatechuic acid, and hydroxycinnamic acids such as caffeic and ferulic acids These phenolic acids work together to provide antioxidant effects, quenching free radicals and reducing oxidative stress, while also offering anti-inflammatory properties and supporting cardiovascular well-being As research into phenolic acids advances, this remarkable fruit stands out as both a visual marvel and a source of plant-derived compounds that blend appealing flavor with potential health-enhancing attributes.

Madala et al (2016) studied flavonoid patterns across various Momordica species, including Momordica cochinchinensis, identifying not only species-specific flavonoid profiles but also distinct varietal differences The fruit of M cochinchinensis contains three prominent flavonoids—flavones, flavonols, and anthocyanins—each contributing to the plant’s bioactivity Flavones and flavonols are renowned for their antioxidant properties, and Madala et al found that extracts from M cochinchinensis showed antioxidant activity in a DPPH assay with an IC50 of approximately 1.34 mg/mL, higher than that reported for some notable herbs such as Gynostemma pentaphyllum and cultured Cordyceps sinensis Wimalasiri et al (2020) extend these findings by noting that the flavones and flavonols also exert anti-inflammatory and anticancer effects, while anthocyanins are linked to cardiovascular health benefits, including improved blood flow and reduced heart-disease risk In addition, studies on the inner constituents of the fruit indicate additional compounds of interest.

M cochinchinensis seed, Jiang et al (2018) even indicated that flavonoids in this fruit could improve blood sugar control and neurological health

Momordica cochinchinensis fruit, known as gac fruit in Vietnam, has two main uses that have long been exploited: as a cooking additive that provides pigmentation and a light sweetness, and as the source for essential oils In Vietnamese cuisine, gac is used to prepare traditional dishes such as xôi gấc (gac fruit sticky rice) and cơm dẻo (sticky rice with gac fruit), delivering vibrant color, nutrition, and flavor The essential oils extracted from M cochinchinensis offer potential health benefits through antioxidant and anti-inflammatory properties and can also be used in cosmetics for skin soothing effects Rich in beta-carotene, lycopene, vitamins, and other antioxidants, the gac fruit pulp can be eaten directly in certain preparations.

Research background on Momordica cochinchinensis

2.2.1 Research status in the world

Over the past decade, scientific research on Momordica cochinchinensis has intensified, exemplified by a 2011 study by Kubola and Siriamornpun that examined the phytochemical and antioxidant properties of compounds in the peel, pulp, aril, and seed of the fruit By selectively extracting phenolic compounds, carotenoids, and flavonoids and identifying them with high-performance liquid chromatography (HPLC), the study mapped a detailed bioactive profile of M cochinchinensis It reported carotenoid levels at maximum of beta-carotene 5.4 mg/g, lycopene 6.2 mg/g, and lutein 18.1 mg/g The analysis also found hydroxybenzoic and hydroxycinnamic acids as the major phenolic acids in the pulp, while the flavonoids rutin, luteolin, and apigenin were identified in the fruit Additionally, the study noted that total phenolic content and total flavonoid content tend to decrease during fruit maturation.

In 2013, Kubola and colleagues extended their study on Momordica cochinchinensis by focusing on extracting the fruit for lycopene and beta-carotene They evaluated three solvents—methanol–chloroform, petroleum ether, and hexane—and observed variations in extraction efficiency In particular, the chloroform:methanol (2:1 v/v) system produced higher lycopene and beta-carotene contents in aril oil (0.49 mg/g and 1.18 mg/g) than in fresh aril (0.045 mg/g and 0.009 mg/g).

Nanta et al (2020) provide a foundational analysis of seasonal variation in lycopene and beta-carotene levels in Momordica cochinchinensis, also known as gấc fruit, a study that has shaped subsequent research in this area Their findings show that the carotenoid content of M cochinchinensis changes with the seasons, indicating that harvest timing and geographic conditions can influence the nutritional value of gấc fruit through fluctuations in lycopene and beta-carotene.

Carotenoids in gấc fruit determine its bright color and potential health benefits, with levels influenced by sunlight exposure, temperature, and fruit maturity Increased sun exposure and warmer temperatures during peak seasons can enhance carotenoid accumulation, raising lycopene and beta-carotene content Monitoring these seasonal variations provides insight for optimizing the fruit's nutritional value for consumption and guiding product development.

Du et al (2022) advanced the use of Momordica cochinchinensis by producing edible biodiesel oil from the fruit Their study showed the seed oil content can reach up to 50.82% The properties of MCSO were measured as density 0.92 g/mL, refractive index 1.50, free fatty acid 0.11 mg KOH/g, and acid value 0.23 mg KOH/g FT-IR and GC–MS analyses revealed the presence of esters and a favorable fatty-acid profile, indicating that MCSO is a viable feedstock for biodiesel production The dominant fatty acids were stearic acid (53.29%), linoleic acid (21.40%), oleic acid (16.09%), and palmitic acid (5.44%), with minor components including cis-11-eicosenoic acid (2.49%), α-linolenic acid (0.67%), and arachidic acid (0.63%).

Hoang Van Chuyen et al (2015) report one of the most influential studies on the chemical composition of Momordica cochinchinensis in Vietnam, showing that carotenoids and other identified bioactive compounds—such as phenolics, flavonoids, and trypsin inhibitors—are linked to a range of beneficial bioactivities, including antioxidant, anticancer, and provitamin A effects These findings support the fruit’s value for health and nutrition, while practical applications extend to commercial products like Gac powder and Gac oil that are engineered as natural color enhancers and medicinal or nutritional supplements.

In 2019, Do Thi Van Thanh and colleagues developed a functional food from the pulp of Momordica cochinchinensis and reported promising results They used solvent extraction of the pulp to form an encapsulation-ready base and then employed microwave-assisted extraction with solvents including petroleum ether, n-hexane, chloroform, and water The study found high oil and carotenoid contents, highlighting the substantial value of these compounds for functional food applications.

Momordica cochinchinensis pulp with approximately 5.5 mg/mL of solvent was used, and spray-drying encapsulation successfully produced M cochinchinensis capsules that could function as a functional food for the Vietnamese market The study evaluated antioxidant activity using DPPH radical scavenging, ferric reducing antioxidant power (FRAP), and ABTS assays, and also examined antimicrobial, anticancer, anti-inflammatory, and immunomodulatory activities to support the efficacy of the functional food.

In 2021, Tran Thi Bich Thuy and colleagues advanced research on Momordica cochinchinensis for food development by examining a novel film application using seaweed hydrocolloids and M cochinchinensis pulp Their findings show that the introduction of botanical oils and extracts markedly changes the films’ physical, visual, structural, and mechanical properties The inclusion of essential oils reduced moisture content and translucency, while increasing the Hue angle and elongation at fracture By contrast, plant extracts increased thickness, opacity, ΔE, and Chroma and extended elongation at break, accompanied by a lowering of the Hue angle Overall, integrating plant essential oils and extracts into these seaweed-based composite films with M cochinchinensis pulp demonstrates enhanced film characteristics and potential applications in food products.

In 2022, Van Chi Khang and colleagues advanced Vietnam’s research on microencapsulation by loading M cochinchinensis oil into solid lipid nanoparticles The nanoparticles were produced by high-shear homogenization at 17,500 rpm for 60 minutes at 80°C, yielding particles as small as 103 nm The formulation combined 7.5% (v/v) gac oil with stearic acid and an 8:2 (v/v) solid lipid-to-oil ratio, stabilized by 3% (v/v) Tween 80 as the surfactant The resulting particles are spherical with a core-shell structure, though the encapsulation efficiency value is not provided in the excerpt.

Lycopene and β-Carotene was measured at 65.28% and 70.13%, respectively Subsequently, the produced product was subjected to various temperature conditions (10°C, room temperature, and 45°C) and stored both with and without aluminum packaging The results indicated minimal changes in product color and excellent stability of the solid lipid nanoparticles, with no signs of phase separation.

Additional ingredients

Pineapple (Scientific name: Ananas comosus) is a tropical fruit renowned for its sweet and tangy flavor, making it a favorite among fruit enthusiasts worldwide Originating in South America, this prickly-skinned fruit has become a symbol of tropical paradise, often associated with sunny beaches and refreshing cocktails According to Lobo & Yahi (2017), pineapples are composed of multiple individual berries fused together, resulting in their unique appearance The exterior boasts a tough, spiky skin that protects the succulent, golden-yellow flesh within

Pineapple isn't just delicious—it's packed with nutrients, notably vitamin C, an antioxidant that supports immune health, collagen production, skin health, and tissue repair It also contains bromelain, a digestive enzyme that helps break down proteins, making pineapple a popular ingredient in marinades and meat tenderizers This versatile fruit can be enjoyed in many forms, from fresh slices and pineapple juice to canned chunks, and it even adds a tropical touch to pizzas and desserts, showcasing its culinary versatility worldwide.

Sucrose is a versatile disaccharide widely used in the food industry, primarily as a sweetening agent that enhances the flavor of baked goods, candies, and beverages Composed of glucose and fructose, it provides a quick energy source when metabolized, though numerous studies have linked high sugar intake to overweight, obesity, and other health issues (Gibson et al., 2013; Souza Cruz et al., 2020) Beyond sweetness, sucrose acts as a preservative by reducing water activity and inhibiting microbial growth, contributes to texture and mouthfeel in confectionery, participates in the Maillard reaction for browning in cooked foods, and serves as a substrate for fermentation in the production of alcoholic beverages.

In the beverage industry, sucrose is a key ingredient and the primary sweetening agent that enhances palatability by balancing the natural tartness and acidity of fruit juices Its high solubility in water allows easy incorporation into beverage formulations, ensuring a uniform distribution of sweetness throughout the drink The familiar taste profile of sucrose makes it a preferred sweetener for fruit drinks, where it complements a wide range of fruit flavors and elevates the overall sensory experience Beyond sweetness, sucrose contributes to mouthfeel and perceived quality by adding texture and body to the beverage, and it also acts as a bulking agent that influences viscosity.

Beverages and the development of beverage

Beverages play a central role in many cultures and contribute to human nutrition, complementing food traditions around the world They have a long history dating back to ancient times when people first recognized hydration as essential for survival, and since then societies have developed diverse methods to craft drinks with a wide range of properties These methods include fermentation to produce alcoholic beverages or simple blends of liquid extracts from natural ingredients, and in some cultures herbs were used for their medicinal effects to create drinkable products This rich heritage gives today’s beverage landscape a complex and diverse profile in appearance, flavor, aroma, and other sensory attributes Moreover, different regions have developed their own distinctive traditions and innovations.

The fundament of beverages nowadays is classified into 05 big groups:

* Water-Based Beverages: Water and flavored water

* Non-Alcoholic Beverages: Carbonated drinks, fruit juices, tea, coffee, etc

* Alcoholic Beverages: Beer, spirits, wine, cocktails

* Functional Beverages: Energy drinks, sport drinks, etc

2.4.2 The production of fruit-based instant drink

Producing fruit-based instant drinks at an industrial scale involves a structured sequence of steps and key considerations to secure product quality, consistent batch performance, and manufacturing efficiency, as illustrated in Figure 2.2 The process starts with raw material selection and supplier qualification, followed by thorough washing and preprocessing to maximize juice yield and preserve flavor Gentle extraction and processing steps are used to optimize pulp dispersion, clarity, and texture, while preserving nutrients and aroma Pasteurization or aseptic processing ensures microbial safety without compromising flavor or color, and a standardized formulation with precise dosing of fruit puree, sugars, acids, stabilizers, and sweeteners is essential to achieve uniform taste and texture across batches Homogenization and deaeration prevent separation and excessive foaming, producing stable, pourable drinks, while filtration and sterile filling prepare the product for shelf life within a validated aseptic environment Clean-in-place (CIP) and GMP-compliant hygiene practices minimize contamination and support consistent operation Ongoing quality control, including online measurements, sensory evaluation, and microbiological testing, ensures product consistency, traceability, and regulatory compliance along the entire manufacturing line.

Figure 2.3 A general industrial process of making fruit-based instant drinks

Producing fruit-based instant drinks at industrial scale requires a well-designed production facility, advanced processing equipment, rigorous quality control, and compliance with food safety regulations The specific production methods and equipment vary with the product type and the manufacturer's preferences The process also depends on whether the fruit liquid is concentrated When fruit concentrates are used, additional steps for mixing and dissolving are required.

In the dynamic beverage market, several trends shape consumer choices: health and wellness remain a top priority, driving demand for functional and health-conscious drinks featuring ingredients like probiotics and reduced sugar, as Fernandesa et al (2021) note; plant-based and non-dairy alternatives continue to surge in popularity, addressing lactose intolerance concerns and environmental considerations, according to Giacalone et al (2022); premium and craft beverages are thriving by emphasizing quality and distinctive flavors; sustainability guides purchasing, with consumers preferring eco-friendly packaging and responsible production practices; and convenience drives growth in ready-to-drink and grab-and-go formats.

Flavor innovation is captivating consumers, with exotic and global-inspired profiles gaining traction, while online sales and direct-to-consumer models reshape the beverage market Alcohol alternatives, CBD-infused beverages, and functional drinks are carving distinct niches, reflecting a shift toward more varied and personalized options In many European countries, local and authentic brands are thriving as consumers increasingly value transparency and community connections (Loy et al., 2021; Santos, 2013; Hannigan et al.).

Hydration and functional waters are moving beyond traditional bottled water, offering added benefits such as vitamins and electrolytes These trends reflect an industry shift toward healthier, more sustainable, and distinctive beverage options that cater to the evolving needs and tastes of consumers.

Furthermore, a new drink based on Momordica cochinchinensis could really be a great fit for the future market

In Vietnam, a fruit juice-based drinkable product must comply with the 02 following standards:

TCVN 5603:2008, the General Principles of Food Hygiene, covers the entire food chain—from production to the end consumer—and defines the hygiene conditions required to produce safe and suitable food It serves as a foundational reference for other standards, particularly industry-specific ones, which are implemented in combination with this standard and the Hazard Analysis and Critical Control Points (HACCP) system, including guidance on HACCP implementation.

TCVN 7946:2008 sets comprehensive criteria for fruit juices and nectars, covering composition, labeling, and hygiene to guide product safety and quality This Vietnamese standard provides a framework for the food and beverage industry, ensuring that fruit-based beverages meet defined quality benchmarks It specifies required fruit content, allowed additives, and labeling requirements, promoting transparency and consistency of information for consumers By complying with TCVN 7946:2008, manufacturers can produce safe, wholesome, and high-quality fruit juices and nectars, strengthening consumer trust and elevating the overall standard of fruit beverages in the Vietnamese market.

In addition, many producers of fruit juice-based drinks have applied various standards from the international regulations, such as ISO, HACCP, CODEX, and FDA food code

Vietnam's plant-based instant drinks have existed since the 2000s, but the category has surged in recent years thanks to TH True Beverage, now the largest brand for natural-based drinks in the Vietnamese market TH's R&D team is innovative and hardworking, continually developing a variety of beverage formulas that have produced a portfolio of products widely distributed across Vietnamese supermarket chains.

• Natural Orange Juice TH TRUE Juice

- Composition: 99.94% orange juice from concentrate

- Effects: Anti-oxidation, immunology enhancement

• Natural Apple Juice TH TRUE Juice

- Composition: 99.96% apple juice from concentrate

- Effects: Anti-oxidation, immunology enhancement

The firm TH even produced some innovative products, including one based on Momordica cochinchinensis puree:

• Apple-Peach Juice TH TRUE Juice

- Composition: 96.73% apple juice concentrate and 3.2% peach juice concentrate

- Effects: Anti-oxidation, immunology enhancement, boost energy

• Apple-Gac TH TRUE Juice

- Composition: 97.98% apple juice concentrate and 2% M cochinchinensis puree

- Effects: Anti-oxidation, skin enhancement

TH's products illustrate a significant rise in the natural-based beverage market over recent years, driven by evolving consumer preferences Despite this growth, options remain limited, highlighting the need for greater variety Additionally, Momordica cochinchinensis has been adopted as the primary ingredient in these formulations, underscoring its role in natural beverage innovation.

METHODS

Materials

- Primary subject: Mormodica cochinchinensis fruits collected from Thai Nguyen Province

- Secondary subject: Queen pineapple, purchased in Thai Nguyen Province

- Both M cochinchinensis fruits and pineapples must meet the following criteria according to Vietnamese Standard TCVN 1873:2014:

• Not bruised or damaged by mechanical impact

• No foreign substances on the fruit surface

• Not infested or damaged by insects

• Virtually free from pest damage

• No signs of abnormal moisture on the outer skin

• Free from any unusual odors or flavors

• Not damaged by low or high temperatures

• No signs of internal dryness or sponginess

• Virtually free from bruises or healed cuts

Another ingredient is refined white sugar (sucrose), collected in batches from local markets It is stored in a sealed zip-top bag in a dry place When used, the sugar is sieved through a fine mesh to ensure uniform particle size and to enhance solubility.

The chemicals used in this study is summarized in Table 3.1 below:

Table 3.1 Chemicals used in this study

The instruments used in this study is summarized in Table 3.2 below:

Table 3.2 Instruments used in this study

1 Drying oven UN 110 plus Germany

9 Temperature-controlled water bath China

Research contents

+ Content 01: Identify the input quality (nutrition) of the Momordica cochinchinensis fruit pulp and aril

+ Content 02: Determine the appropriate type of ingredients and proportion of ingredients for the Momordica cochinchinensis instant drink

+ Content 03: Determine the quality of the output, including the final sensory, anti-oxidation capability, and microbial indexes

+ Content 04: Finalization, process, and price calculation

Experimental design and analytical methods

3.3.1.1 Analysis of the input quality of Momordica cochinchinensis

Experiments were carried out to determine the following criteria within the

3.3.1.2 The design of ingredient determination

This study investigates four factors—the ratio of M cochinchinensis to pineapple, the sugar level, sieve size, and heat-treatment temperature—to maximize the desirable properties of an instant drink The experimental design for determining the M cochinchinensis–pineapple ratio and the heat-treatment temperature was adapted from Tran Xuan Hien (2016), which employed an instant-drink preparation process for various fruits Preliminary experiments defined the sugar range based on the production process of TH’s true juices.

- Experiment 1: Determine the best ratio of M cochinchinensis and pineapple

The goal is to pinpoint the optimal gac/pineapple ratio that delivers a harmonious sweet profile with a mild, distinctive aroma, ensuring top-tier product quality Determining the precise ingredient balance is necessary to meet sensory targets and align with consumer preferences To achieve this, the study will explore a range of gac/pineapple ratios, assess their effects on flavor, aroma, and overall product characteristics, and identify the formulation that best satisfies sensory criteria and market expectations.

Procedure: Choose a quantitative range of percentage of gac and pineapple to conduct research: 70-0; 60-10; 50-20; 40-30; 30-40; 20-50; 10-60; 0-70

Figure 3.1 Diagram of the sugar content determination process

Table 3.3 Preliminary test examination ranges

In this preliminary tests, all the formula from F1 to F7 will remained additional sugar ratio at 10%, the sieving size remained at 1 mm ≤ d ≤ 3 mm The heat treatment temperature was set at 80 o

Sensory evaluation criteria: Color, smell, taste and state of the mixture after mixing

- Experiment 2: Determine the best content of sugar to be mixed in the M cochinchinensis instant drink

To create a balanced flavor profile with a sweet note, the procedure begins by using Experiment 1 to determine the optimal ratio between the two main ingredients, achieving the desired flavor balance and sweetness After identifying this ideal ratio, we continue blending with different ratios of additional ingredients, ensuring that each ingredient is weighed and measured accurately after purchase to maintain precise ratios during experimentation Once the mixing ratios are classified, we pre-mix the ingredients according to the best-performing ratio After completing the processing of semi-finished products, they are divided into test samples for evaluation, and the sensory quality of the semi-finished products is subsequently assessed.

Monitoring criteria include color, smell, taste, and the state of semi-finished products For this next experiment, the sugar ratio will be varied while the sieving size remains fixed at 1 mm ≤ d ≤ 3 mm, and the heat treatment temperature is set at 80°C An experimental layout diagram illustrates these settings.

Figure 3.1 Diagram of the sugar content determination process

Table 3.4 Tested formula for determining the content of sugar

Formula Content of sugar Other conditions

F9 10% M cochinchinensis and pineapple’s ratio from 1 st Experiment,1 mm ≤ d ≤ 3 mm, 80 o C heat treatment

- Experiment 3: Determine the best sieving size for the ingredients of the M cochinchinensis instant drink

Purpose: Create uniformity in the size of semi-finished products

Experiment 1 established the ingredient mixing ratio, while Experiment 2 determined the added sugar ratio under a maintained heat treatment of 80°C; at the end of Experiment 2, the ratio of added sugar to the product was determined The mixture was then ground using the selected sugar ratio, followed by grinding and subsequent sieving through three sizes of three different sieve types After sieving, three different particle-size results were obtained, and the sensory quality of the resulting semi-finished product was evaluated.

Monitoring criteria: Color, smell, taste and state of semi-finished products Experimental layout diagram:

Figure 3.2 Diagram of the sieving size determination process

Table 3.5 Tested formula for determining the sieving size

Formula Sieving size Other conditions

F12 d < 1mm M cochinchinensis and pineapple’s ratio from 1 st Experiment, additional sugar from 2 nd experiment, 80 o C heat treatment

- Experiment 4: Determine the best temperature for heat treatment of the M cochinchinensis instant drink

Purpose: Determine the appropriate mixture heating temperature for the best sensory quality of the product

From the results determined in experiments 1, 2 and 3, the mixture was boiled and the product was subjected to sensory-quality evaluation across different temperatures Water at three temperature conditions—F15: 80 °C, F16: 90 °C, and F17: 100 °C—was used, with each sample boiled for a uniform 20 seconds to ensure comparable sensory assessment.

Figure 3.3 Diagram of the best temperature determination process

Table 3.6 Tested formula for determining the heat treatment temperature

Formula Heat treatment T Other conditions

F15 80 o C M cochinchinensis and pineapple’s ratio from 1 st Experiment, additional sugar from 2 nd experiment, sieving size from 3 rd experiment

The output product in this experiment was evaluated in terms of sensorial properties, aerobic microbes and fungi

3.3.1.3 The output quality of the M cochinchinensis instant drink

To assess the quality of M cochinchinensis instant drink, this study aims to qualify and quantify the final sensory analysis, antioxidant capacity, total acidity, and microbial safety of the product Details of the analysis methods are provided in section 3.3.2.

This article presents the complete production process of the Momordica cochinchinensis instant drink, detailing steps from sourcing and preparation to formulation, processing, and packaging It then assesses the raw production cost to estimate the drink’s initial market value, providing a data-driven basis for commercialization planning and market entry.

This study uses the simple drying method defined by TCVN 8151-1:2009 The sample is crushed and 2–5 g are weighed on an analytical balance into a pre-weighed crucible, which is then placed in a 105°C oven to dry for 4–5 hours After drying, the crucibles are removed and cooled in a desiccator before weighing and recording the results, with the process repeated until a constant weight is achieved.

To determine the ash content of the Momordica cochinchinensis fruit, the study employs incineration described in TCVN 8124:2009 First, weigh 5g of

To determine the moisture content of Momordica cochinchinensis pulp, a sample is placed in a porcelain crucible and heated in a furnace to 600°C until a constant weight is reached The crucible is then cooled in a desiccator and weighed on an analytical balance to obtain the final mass The entire procedure typically takes about 6–7 hours.

Total polysaccharides extracted from the pulp of Momordica cochinchinensis were quantified in each experiment using the Phenol-Sulfuric Acid method, as outlined by Nielsen (2010) This approach has been widely adopted in similar studies aiming to measure total polysaccharides (Ye et al., 2008; Liu et al., 2022) To perform the assay, a glucose standard curve was prepared to establish the linear relationship between carbohydrate concentration and spectral absorbance, enabling calculation of polysaccharide content from sample absorbance.

100 mg of glucose was dissolved in 1,000 mL of deionized water to produce a 100 mg/L glucose stock solution From this initial solution, six dilution samples were prepared, resulting in six distinct concentrations in a dilution series for subsequent analysis.

Table 3.7 Dilution formulas of the control solution The first solution

0 ml 0.5 ml 1 ml 2 ml 5 ml 10 ml

Deionized water 10 ml 9.5 ml 9 ml 8 ml 5 ml 0 ml

Concentration 0 mg/l 5 mg/l 10 mg/l 20 mg/l 50 mg/l 100 mg/l

Subsequently, the diluted solutions were transferred into 10 ml tubes The colorization reaction was triggered by adding 1 ml of 5% Phenol and 5 ml of

In a sulfuric acid–assisted assay, the tubes were left undisturbed for 30 minutes to allow the reaction to proceed After this incubation, six tubes containing yellow-colored solutions were measured for their absorbance at 490 nm, the wavelength identified as optimal for optical detection of glucose-based compounds (Ye et al., 2008) The absorbance values were then plotted on a linear graph, from which the resulting curve was generated.

Figure 3.4 The calibration curve synthesized from the standard solution

A high R² value indicates a strong linear correlation and supports the reliability of the calibration curve used for polysaccharide quantification The calibration equation is y = a x + b, where y is the absorbance (OD) measured by the spectrophotometer and x is the glucose concentration used as a proxy for total polysaccharides By applying this regression, the relative total polysaccharide content in an extract can be determined from its absorbance, enabling straightforward, absorbance-based quantification of polysaccharides in samples.

Total phenolic content (TPC): The Folin-Ciocalteu method (or Garlic Acid

Equivalence method) was used to determine the content of total phenolic compounds

Total flavonoid content (TFC) was quantified using the Aluminum Chloride colorimetric method described by Pękal and Pyrzynska (2014), a colorimetric assay based on the color development produced when flavonoids react with AlCl3 The carotenoids in M cochinchinensis were quantified as part of the study, though the specific method used for their determination is not provided in the excerpt.

High-Liquid Performance Chromatography The M cochinchinensis pulp was extracted using acetone and then analyzed in a column system

Data analysis

The study employed SPSS 20.0 and Origin 2019 to analyze the data in numerical and graphical means Product Description

RESULTS AND DISCUSSION

Chemical composition of the input Momordica cochinchinensis

In this study, the pulp and aril extraction ratio of Momordica cochinchinensis was 41.67%, corresponding to 500 grams extracted from a 1.2 kg fruit, and the chemical test results for the input Momordica cochinchinensis are shown in Table 4.1 below.

Table 4.1 Chemical profile of M cochinchinensis

Total phenolic content 2.40 mg Garlic acid equivalent/g

Total flavonoid content 1.88 mg Rutin equivalent/g

Fresh pulp and aril of Mesua cochinchinensis show a moisture content of 86.37%, a value consistent with oven-drying determinations reported for this species For instance, Carboner et al (2020) recorded 83.55% moisture, and Trung Phan (2012) reported that Vietnamese M cochinchinensis can exceed 87% The ash content measured in this study was 3.84%, relatively high compared with other fruits and herbs; by comparison, Barwant (2020) reported ash contents across various fruits in a range of 0.8–2.0%.

In this study, the total polysaccharide content of M cochinchinensis was markedly higher than other constituents, measured at 20.61 mg/g, while the pulp has long been regarded as carbohydrate-rich (Nanta et al., 2020) Carotenoids emerged as the second most abundant bioactive compounds in the fruit, recorded at 12.30 mg/g Phenolic compounds and flavonoids were present at 1.40 mg GAE/g and 1.88 mg RE/g, respectively However, these levels are relatively low compared with other fruits and herbs, such as citrus fruits, which often exceed 70 mg/g in phenolics, or Gynostemma pentaphyllum, which typically shows phenolic contents above 20 mg/g and notable flavonoid levels.

The formula of Momordica cochinchinensis instant drink

4.2.1 Effect of ratio of M cochinchinensis and pineapple on product quality

An experiment was conducted with three blend ratios of M cochinchinensis pulp and pineapple pulp, using Queen pineapple as the base variety The tested blends were 40/30, 50/20, and 60/10, with sugar fixed at 10% and the remaining portion composed of water The sensorial description is presented in Table 4.2.

Table 4.2 Sensorial evaluation results of the fruit ratios

Table 4.3 Sensorial description Fruit ratio Sensorial description

Off flavor, bland, floury, fragrant but heavy The color is deep red

The flavor profile of M cochinchinensis is very prominent but overly strong, with fatty notes and no sourness or pineapple taste The color is intensely red, and the texture is thick and floury The odor and aroma are not fragrant and do not resemble a pineapple profile.

Flavor is well balanced between pineapple and

M cochinchinensis Aroma and odor are clear and fragrant Smooth and less floury texture

The fruit offers a good, refreshing, light flavor, but the distinctive characteristics of M cochinchinensis are faint and slightly sour It has a good texture, but the light red color is unpleasant The odor and aroma are good—light and fragrant.

Flavor is more balanced with a noticeable pineapple presence The texture is smoother, and the aroma is a pleasant mix of both fruits The color is a bright red

Pineapple flavor is dominant but well- integrated with M cochinchinensis The texture is smooth and juicy The color is lighter red Aroma and odor are fresh and fragrant

Predominantly pineapple flavor with slight undertones of M cochinchinensis The texture is very smooth and juicy The color is light pink The aroma is mostly pineapple

Strong pineapple flavor with no detectable M cochinchinensis characteristics The texture is very smooth and juicy The color is pale yellow The aroma is pure pineapple

M cochinchinensis should be the primary ingredient As a result, F3 with 50% M cochinchinensis pulp/20% pineapple pulp was selected as the primary ratio of the fruits in the researched instant drink

4.2.2 Effect of proportion of sugar on product quality

Sweeteners are virtually a mandatory ingredient in beverages, significantly shaping taste perception while also affecting other quality traits such as color and aroma (Mora & Dando, 2021) In the study of the M cochinchinensis instant drink, Table 4.4 summarizes the sensory scores across four assessment criteria for formulations with varying sugar proportions, illustrating how different sugar levels influence sweetness, flavor balance, and overall acceptability These results provide actionable guidance for optimizing sugar use to achieve desirable sensory characteristics and strong product appeal in plant-based beverages.

Table 4.4 The effect of sugar on M cochinchinensis drink

Note: In the same column, mean values with different lowercase letters indicate significant differences at p < 0.05

Increasing the sugar content in M cochinchinensis instant drink markedly improved taste, with the taste score rising from 3.8 to 4.5 when 10% more sugar was used (F10 vs F9) A 15% sugar addition slightly enhanced the odor and mouthfeel, yielding scores of 4.4 and 2.5, up from 4.1 and 2.3 The color remained virtually unchanged between F9 and F10 The overall score for F10 reached the 'good' quality level, at 15.40 But increasing sugar to 20% (F11) reduced most sensory criteria: color fell to 2.6 due to caramelization during heat treatment; odor scored 3.2, losing its characteristic notes of M cochinchinensis and pineapple; taste became overly sweet and the mouthfeel too gritty The total score of this formula was 11.12, lower than F9.

As a result, F10 with 15% sugar added (150 grams) was selected as the optimal amount of sugar for M cochinchinensis instant drink

4.2.3 Effect of sieving size on product quality

Sieving size affects the sensory quality of M cochinchinensis instant drink, since the pulp and aril may struggle to dissolve in the solution, leading to sediments that compromise the drink’s texture and overall sensory feel Table 4.5 presents the sensory scores for three M cochinchinensis samples prepared with different sieve sizes, illustrating how changes in sieving size influence dissolution, sediment formation, and consequently product quality.

Table 4.5 The effect of sieving size on M cochinchinensis drink

The sieving stage significantly influences the formulation's performance, as smaller particle sizes lead to a higher dissolution rate In practice, the state score increases as sieve size decreases, rising from 2.6 to 3.5 with decreasing particle diameter d.

Reducing particle sizes from ≥3 mm to the range 1 < d ≤ 3 mm, and from 3.5–4.4 mm to d ≤ 1 mm, significantly affected other criteria, with effects most pronounced at the smallest sizes As more particles dissolved in the solution, color intensity and taste increased, leading to positive changes in these two quality attributes.

Additionally, odor improved when d ≥ 3 mm was reduced to smaller sizes, but the scores for F13 and F12 were statistically comparable The F12 score was very high, with a total of 18.28, indicating good quality.

02 formulas also reached that level of assessment but with lower scores

Therefore, F12 with the sieving size of d ≤ 1 mm was selected as the optimal sieving size for the M cochinchinensis instant drink

4.2.4 Effect of heating temperature on product quality

Heat treatment is a mandatory step in producing fruit-based instant drinks, as it stabilizes the product by killing microbes and deactivating enzymes while also enhancing sensory quality and extending shelf life (Umair et al., 2022) Consequently, the drinks show improved flavor and longer shelf life Table 4.6 presents the sensorial scores for three Momordica cochinchinensis instant drinks treated at different temperatures, illustrating how processing temperature affects perceived quality.

Table 4.6 The effect of heating temperature on M cochinchinensis drink

In previous experiments conducted at 80°C, the beverage scored 4.5 for color, 4.5 for odor, 4.6 for taste, and 4.3 for state, totaling 17.96 and indicating a “good” quality Raising the heat to 90°C (F16) improved all four sensory criteria to 4.8 (color), 4.8 (odor), 4.9 (taste), and 4.6 (state) Heat treatment not only extends shelf life by inactivating microorganisms but also initiates important reactions such as the Maillard reaction and caramelization, which influence flavor and color, and it can affect the solubility of constituents These results suggest that 90°C is particularly suitable for producing M cochinchinensis instant drink.

High temperatures in heat treatment introduce several risks: rapid water evaporation increases viscosity and intensifies taste, color, and odor, while chemical reactions proceed more quickly and vigorously, potentially causing negative changes In the case of F17 at 100°C, all four criteria scores declined relative to F16, with odor and appearance most affected (scores of 3.3 and 3.8); taste and color declined slightly, though taste remained statistically comparable to F16.

Evaluation on the output quality of the Momordica cochinchinensis instant

63.40 mg ascorbic acid equivalent/100 grams

Heat treatment alters the chemical composition of the instant drink, with increasing temperatures causing a decrease in total polysaccharide content The results show the highest polysaccharide level at 80°C; at 90°C the content drops to 5.67, and it declines further to 3.92 at the boiling temperature of water.

Based on the RSA data recorded in Table 4.8, a linear fit was applied to generate Figure 4.1, with the equation y = 0.02471x + 38.58569 used to calculate RSA as a function of concentration, and the IC50 value, representing the concentration at which the sample eliminates 50% of free radicals, was determined as 462 µg/mL Compared with studies on M cochinchinensis pulp and aril, such as Abdulqader et al (2019), which reported an IC50 of 865 µg/mL, the instant drink shows a lower IC50, likely due to the presence of water and other ingredients that may reduce the antioxidant capability of M cochinchinensis; nonetheless, a 462 µg/mL IC50 remains a meaningful value for a fruit juice beverage.

The microbial profile shows a total aerobic microbe count of 5.5×10^4, which is well below the standard limit of 1×10^6, and the fungi detected in the drink are within the accepted level These findings align with the TCVN 7946:2008 standard for the technical requirements of nectar and fruit juice, indicating the product is suitable for commercialization.

Balance indexes in beverages often reflect the interplay of acidity and carbohydrate levels In the M cochinchinensis instant drink, total polysaccharides were measured at 17.13% of the beverage, lower than the 20.5% observed in the M cochinchinensis + apple TH product available on the market Total acidity was assessed using ascorbic acid as the indicator for organic acids, yielding 63.40 mg ascorbic acid equivalents per milliliter (AAE/mL), or 0.63% Consequently, the sweetness–sourness ratio is 27.19, indicating a mild sweetness, while the relatively high total acidity maintains noticeable sourness that resembles the TH product.

The M cochinchinensis instant drink developed in this study was compared to TH’s apple and M cochinchinensis drink in terms of sensory and found out the results via Table 4.8 below:

Table 4.8 Sensorial comparison between TH’s and the tested

TH’s sample performed better in sensory evaluation, reflecting its long-standing commercialization in many markets It earned a total score of 19, signaling excellent quality, with odor and taste both at 4.8 and color at 4.6 The M cochinchinensis drink scored 18.5 overall, with slightly lower odor and taste but a higher color rating of 4.8 The difference in sensory scores between the two samples is not large, indicating that the M cochinchinensis product developed in this study is a good option with feasible commercialization.

Product finalization

4.4.1 Synthesis of the production process

Based on the result obtained from previous sections, the complete diagram of steps for producing Momordica cochinchinensis instant drink is summarized via Figure 4.2 below:

Figure 4.1 The production process of M cochinchinensis instant drink

To produce 10 litter of the M cochinchinensis instant drink, the membrane of the seed (aril) and the pulp (1:10) are weighed for 5,000 grams and then mixed with 2,000 grams of pineapple fresh pulp and 1,500 grams of sugar and 1,500 ml of water Afterward, the mixture is ground before being sieved to extract the liquid The liquid extract is then heated at 90 o C for 20 seconds to enhance the stability of the product The final liquid is then stored at cold temperatures for 2 days Afterward, the product can be poured and packaged in 330 ml bottles

4.4.2.1 Raw material classification and selection

- Select Gac and pineapple ingredients that meet quality requirements, ensuring the processing process

- Remove damaged, crushed, or substandard ingredients

- Select Gac and pineapple fruits that are fresh in color, not too young to ensure processing maturity, remove crushed or substandard fruits, remove pests, insects, and dust

-The cleaning process will help the ingredients become cleaner and safer The ingredients must be washed directly under the tap 2-3 times and then drained

- Reduce the size of the ingredients to facilitate the following steps

- Shorten the grinding time, making the grinding of the mixture easier and more accurate

After the ingredients have been washed and drained, we proceed to process For Gac, use a knife to cut the fruit lengthwise into 2 parts Then use a spoon to scoop all the fruit flesh and seeds out into a bowl, peel off all the flesh still attached to the seeds

To prepare a pineapple, begin by removing the crown, peeling the skin, and digging out the eyes Cut the fruit lengthwise into six to eight sections, remove the hard core, and use only the juicy flesh.

- Combine the main ingredients of the product to create a mixture for the next steps

For consistent results, divide the operations into two mixing and grinding batches, each prepared at 5 liters to match the equipment and simplify measurement of the standard quantity Use a scale to measure precisely and record the quantity for each batch.

- Continue to complete the second batch of mixing and grinding, combining the 2 batches into 1 with a total quantity of 10 liters

- Create uniformity in size for the ingredients, and at the same time remove the seed membranes and pulp after sieving

- Use a 1 mm sieve to remove insoluble and residue

After grinding, place the semi-finished product in a large sieve with a 30 cm diameter Press and spread it evenly with a large spoon, applying steady, continuous pressure so the finished product sieves through while the unwanted parts remain captured in the sieve.

Picture 4.5: 1mm sieve 4.4.2.5 Heat treatment

- Increase product stability and extend the shelf life of beverage products by destroying microorganisms and stimulating some important reactions

- Pour the mixture into a large pot, heat until the mixture reaches 90 degrees Celsius, stir continuously, maintain for 20 seconds then turn off the heat

- Avoid direct exposure to high temperatures

- Limit moisture and heat accumulation in plastic bottles, which can change the quality of the product later

- Create harmony for the product when used, making the product more compact and convenient

- Put the mixture into a plastic bottle, close the lid with a seal ring, store the finished product in the refrigerator

Product Description

Table 4.9: Product description of instant drink gac pineapple juice

1 Product Name Momordica cochinchinensis instant drink

The product is packaged in a transparent plastic bottle with a capacity of 300ml/bottle

Raw materials – processing – mixing – grinding – boiling – sieving – packaging

6 Storage Conditions Keep in refrigerator

Use by diluting with filtered water or drinking directly

10 Target users Use for age over 3

Price calculation

Section 4.1 shows that M cochinchinensis yields 500 grams of pulp from 1.2 kg of fruit, so producing 1 kg of pulp requires 2.4 kg of fruit The beverage formulation uses 50% M cochinchinensis pulp, 20% fresh pineapple pulp, 15% sugar, and water to complete the blend Applying these proportions, the study calculated the production cost for 10 liters of the instant drink, with the results presented in Table 4.10.

Table 4.10 Initial price calculation of M cochinchinensis drink

No Materials Quantity Unit price (VND) Cash (VND)

2 Cayanne pineapple 2 kg 20,000 VND/kg 40,000

5 Electricity, water, and other expenses 15,000

Pricing snapshot: A 10-liter unit costs 220,000 VND, and selling price at 15,000 VND per 330 ml bottle yields about 450,000 VND in revenue from 10 liters, with a projected profit of roughly 230,000 VND Compared with TH's juice products, including the apple and M cochinchinensis variants, which typically price around 18,000 VND per unit, the 15,000 VND bottle price offers a more attractive value for consumers.

CONCLUSION

Conclusion

This study focused on creating an instant drink using Momordica cochinchinensis and pineapple pulp and the findings are as follows:

- M cochinchinensis contained high levels of polysaccharides (20.61 mg/g) and significant amounts of carotenoids (12.30 mg/g), though phenolic compounds (2.40 mg/g) and flavonoids (1.88 mg/g) were relatively low

An instant drink formulation uses 50% M cochinchinensis pulp, 20% pineapple flesh, and 15% sugar to achieve balanced sweetness and flavor The production process includes mixing, grinding, and sieving to ≤1 mm, followed by heat treatment at 90°C for 20 seconds to ensure safety and stability The final beverage attains a maximum sensory score of 19.16, indicating excellent quality according to the TCVN 3215-79 standard This formulation and process deliver a high-quality ready-to-drink option suitable for market-ready products.

The drink showed a polysaccharide content of 172.7 mg/L and organic acids at 6.34 mg ascorbic acid equivalents per liter It had a higher carbohydrate content than TH's drinks and exhibited an IC50 of 462 µg/mL in the DPPH assay, indicating moderate antioxidant capacity Microbial counts were within the acceptable limits defined by TCVN 7946:2008.

- The study also compared the sensory qualities of the product with a market- available apple and M cochinchinensis drink from TH, finding them relatively comparable

The study presents a detailed production process, showing that producing a 10-liter unit costs 220,000 VND, with potential revenue of about 450,000 VND and a corresponding profit of 230,000 VND, and it concludes by outlining a comprehensive production workflow alongside a strategic pricing framework.

Recommendation

Further tests on the output Momordica cochinchinensis need to be conducted, including the level of nutrition and bioactivity, storability, and special health effects like anti-inflammation and anti-cancer

Storability of the instant drink after production should be considered for future studies

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Test of Homogeneity of Variances

Levene Statistic df1 df2 Sig

Sum of Squares df Mean Square F Sig

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 8.000

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size =

2 Images of the research process and equipment used

Picture 2.3: Weighing sugars for the formulation of instant drink

Picture 2.1: The puree mixture of M cochinchinensis pulp and aril

Final product

Table 4.9: Product description of instant drink gac pineapple juice

1 Product Name Momordica cochinchinensis instant drink

The product is packaged in a transparent plastic bottle with a capacity of 300ml/bottle

Raw materials – processing – mixing – grinding – boiling – sieving – packaging

6 Storage Conditions Keep in refrigerator

Use by diluting with filtered water or drinking directly

10 Target users Use for age over 3

According to section 4.1, M cochinchinensis yields 500 g of pulp per 1.2 kg of fruit, so producing 1 kg of pulp requires 2.4 kg of fruit The formulation uses a blend comprising 50% M cochinchinensis pulp, 20% fresh pineapple pulp, 15% sugar, and water Based on these proportions, the study calculated the production cost for 10 liters of the instant drink, with the results presented in Table 4.10.

Table 4.10 Initial price calculation of M cochinchinensis drink

No Materials Quantity Unit price (VND) Cash (VND)

2 Cayanne pineapple 2 kg 20,000 VND/kg 40,000

5 Electricity, water, and other expenses 15,000

Pricing analysis shows that the total cost for a 10-liter unit is 220,000 VND With a selling price of 15,000 VND per 330 ml bottle, the revenue from a 10-liter batch would be about 450,000 VND, yielding an estimated profit of around 230,000 VND This pricing strategy remains competitive when compared to TH’s juice products, including the apple and M cochinchinensis varieties, which are typically priced at about 18,000 VND per unit.

This study focused on creating an instant drink using Momordica cochinchinensis and pineapple pulp and the findings are as follows:

- M cochinchinensis contained high levels of polysaccharides (20.61 mg/g) and significant amounts of carotenoids (12.30 mg/g), though phenolic compounds (2.40 mg/g) and flavonoids (1.88 mg/g) were relatively low

An instant drink formula blends 50% M cochinchinensis pulp, 20% pineapple flesh, and 15% sugar The production process involves mixing, grinding, sieving to ≤1 mm, and a brief heat treatment at 90°C for 20 seconds This final beverage attained a maximum sensory score of 19.16, indicating excellent quality under the TCVN 3215-79 standards.

The drink exhibited a polysaccharide content of 172.7 mg/L and organic acids of 6.34 mg ascorbic acid equivalents per liter It possessed a relatively high carbohydrate content compared with TH’s drinks and displayed an IC50 value of 462 µg/mL in DPPH assays, indicating moderate antioxidant capacity Microbial counts remained within the acceptable limits defined by TCVN 7946:2008.

- The study also compared the sensory qualities of the product with a market- available apple and M cochinchinensis drink from TH, finding them relatively comparable

The production process was detailed, with the cost for a 10-liter unit calculated at 220,000 VND and a potential revenue of approximately 450,000 VND, yielding a profit of 230,000 VND The study concluded with a comprehensive production process and a pricing strategy.