Acceptability of Aratilis in Making a Milk tea

Background and Rationale

Milk tea, quite simply, is tea with milk added. This creates a smoother flavor and slightly sweetens the
tea. It is a popular way to serve tea in many parts of the world, and it is an easy way to change up your average
cup of tea.There are many regions in the world where milk tea is the default type of tea. This is most apparent
in certain parts of India where tea usually refers to milk tea. Tea without milk is ordered as "black tea" or
simply "tea without." Milk tea is also commonly consumed in England, Ireland, Scotland, Canada, Sri Lanka,
and Hong Kong. But milk tea is also a term for hot and cold drink recipes that combine tea with a form of milk
(regular, condensed, evaporated) as well as a variety of spices. Certain countries have their own traditional
versions of these recipes, which have gained popularity in America. (Lindsey Goodwin)

It has been a decade since milk tea was introduced in the country. In 2008, the first milk tea store
opened in San Juan City, and since then, Filipinos were drawn towards this tasty drink. People started loving
it more than ever, especially Filipino teens and young adults. This milk tea craze started in Taiwan. As regular
tea drinkers, Taiwanese realized that they have respective teas for breakfast, lunch, or dinner, but none for
their snack. To fill in the gap, they developed a drink that we can be considered a snack and beverage
simultaneously, the milk tea. Milk tea is a refreshing flavored iced tea with tapioca balls at the bottom. Milk is
mixed with a tea base, fruits, and flavored syrups, and later, the tapioca balls are added. With its delicious and
different take on a supposedly typical drink, milk tea became a real hit.( Herbert Kikoy )

Aratilis, the sole species in the genus Muntingia, is a flowering plant native to southern Mexico,
the Caribbean, Central America, and western South America south to Peru and Bolivia. Muntingia calabura,
the sole species in the genus, is a flowering plant native to southern Mexico, the Caribbean, Central America,
and western South America south to Peru and Bolivia. The tree commonly grows in rural and urban areas in
the Philippines, being low-maintenance and adaptable to any terrain. This is a fast-growing fruit tree, 2 years
to be a 3-m tree. After the flowers are pollinated, the berries are fast-growing. Once they ripen, the flowers
start to bloom again. After one crop of berries is harvested, the plant continues to flower and produce fruit.
The fruit tree will grow for many years. (Boning, 2006), revealed that an extract derived from Muntingia
fruits, leaves and stems was instrumental in reducing Hemoglobin A1c, a key indicator in the level of blood
glucose, in a control group of 60 rats. Their study showed a mean reduction of 6% in the blood glucose of
involved rats after regular dosage of aratilis ( Caole-Ang and Mozo )

Aratilis trees are pretty robust and don’t really need specialist soil. However, they should be
watered plenty, despite their reputation as resistant to drought. It’s best to make sure they have enough water
and not take the risk. The one thing they don’t deal particularly well with is the cold. So it’s best to ensure
they’re planted in full view of the sun and away from areas where cooler air might stagnate. If you live
somewhere with harsh winters, it might be that growing aratilis isn’t for you, unfortunately. However, feel
free to try – the tree can be hardy. One thing to note when caring for aratilis is that it’s a popular fruit with
birds. You might want to look into some form of a deterrent if you’re growing the tree and want to keep the
fruit for yourself, such as holographic tape that can confuse birds and keep them away. Over time they will
get used to it, so only use it when the tree produces fruit. (Jenny Dean)
Definition of Terms

 Acceptability: The degree to which the use of aratilis, also known as Jamaican cherry or Panama
berry, in making milk tea is deemed suitable or satisfactory by consumers based on sensory
preferences, taste, aroma, texture, and overall satisfaction.

 Aratilis: Also known as Jamaican cherry or Panama berry, aratilis is a tropical fruit native to Central
and South America. It is characterized by its small, round, red to purple berries that have a sweet and
slightly tart flavor.

 Milk Tea: A beverage made from brewed tea, typically black or green tea, mixed with milk and
sweeteners such as sugar or syrup. Milk tea can be served hot or cold and often includes additional
flavorings such as fruit syrups, boba pearls, or other ingredients to enhance its taste and texture.

 Sensory Properties: Attributes of the milk tea, including taste, aroma, texture, appearance, and
overall palatability, which are assessed subjectively by consumers through sensory evaluation.

 Consumer Preferences: Individual or collective inclinations and choices of consumers regarding the
sensory characteristics, flavor combinations, and ingredient compositions of milk tea, which
influence their likelihood to purchase and consume the product.

 Market Viability: The potential commercial success and sustainability of aratilis-infused milk tea in
the marketplace, determined by factors such as consumer demand, competition, pricing, distribution
channels, and marketing strategies.

 Ingredient Compatibility: The harmonious integration and compatibility of aratilis flavor with the
other components of milk tea, including tea base, milk type, sweeteners, and additional flavorings, to
create a balanced and palatable beverage.

 Quality Assurance: Measures and protocols implemented to ensure the consistency, safety, and
quality of aratilis-infused milk tea throughout its production, storage, and distribution processes,
adhering to food safety standards and regulations.
SIGNIFICANCE OF THE STUDY

There are groups of people that could benefits from this research. They are the following:

FOOD INDUSTRY: This research of Acceptability of Aratilis in Making a Milk tea will bring evolutions to
the food and beverage industry and to offer a sustainable and nutritional alternative to the other different
kinds of milk tea. Contribute the local aratilis milk tea to the Antiqueños.

ARATILIS FARMERS: There will be having a wide of knowledge that can be helpful in their search for life
up to research and develop other products that are in line with their specialization.

CONSUMERS: The consumers may use the result of this study as baseline information about aratilis milk
tea which is good for business and health.

PARENTS: The result of this study will deepen the awareness of the parents to serving an easy, inexpensive
but healthy food to their children; also it can be an additional income for them if they will use this study to
start a small business.

STUDENTS: The information from this study may give the students added knowledge and technique in
using cheap yet nutrient rich raw materials in the preparation of aratilis milk tea

ENTREPRENUERS: The result of this study may be of great help among entrepreneurs for generating
income for the people.

SCOPE AND LIMITATIONS

This study will be conducted at the University of Antique (Main Campus), Sibalom, Antique. This
research is all about the Acceptability of Aratilis in Making a Milk tea. The respondents are 10 teenagers, 10
kids and 10 adult, for a total of 30 selected respondents. This is a experemental research method, and we are
using a 9 points hedonic scale to collect and assess a respondent's acceptance of a food product, specifically
the level of acceptability of Aratilis in terms of appearance, aroma, texture, and taste.

Attributes Likely Likely Like Neither Dislike Dislike Dislike Score

Extremely Very Moderately like not Moderately Very Extremely
much Dislike much
Research Design

This experimental research is to assess the acceptability of aratilis in making milk tea compared to
traditional milk tea among consumers. The study aims to determine whether aratilis in making milk tea is
more acceptable than traditional milk tea, providing valuable insights for product development and
marketing strategies in the milk tea industry. The study will adhere to ethical guidelines, ensuring participant
confidentiality, informed consent, and voluntary participation.
Paradigm of the study

The conceptual framework presents the antecedent independent variables of the study. The
antecedent variables are the food expert in the academics areas and the food expert in industry area.

1. Determine the profile of the respondents in terms of sex, and customer type.
2. Determine the Acceptability of Aratilis in Making Milk tea treatments as follows: a) 50% aratilis and 50%
milk tea, b) 60% aratilis and 40% milk tea. c) 40% aratilis and 60% milk tea, and d) 80% aratilis and 20%
milk tea as to taste, texture, aroma, and appearance when grouped as a whole and when they are classified
according to respondent's sex and consumer type.
3. Determine if there is a significant difference in the level Acceptability of Aratilis in Making a Milk tea
using treatments as follows: a) 50% aratilis and 50% milk tea, b) 60% aratilis and 40%milk tea. c) 40%
aratilis and 60% milk tea. d) 80% aratilis and 20% milk tea when they are classified according to sex, and
consumer type.

Antecedent Variables Independent Variables Dependent Variables

Treatments:
Acceptability of Aratilis in
 50% aratilis and 50% Making Milk tea
milk tea
Personal Related Factors:  Taste
 60% aratilis and 40%
 Texture
 Sex milk tea
 Consumer type  Aroma
 40% aratilis and 60%
 Appearance
milk tea
 80% aratilis and 20%
Hypothesis milk tea

There is no significant difference in the level of Acceptability of Aratilis in Making Milk tea in
terms of different treatments as follows: a) 50% aratilis and 50% milk tea, b) 60% aratilis and 40% milk tea.
c) 40% aratilis and 60% milk tea. d) 80% aratilis and 20% milk tea when they are classified according to
respondent's sex and consumer type.

References

L. Goodwin (2022) https://www.thespruceeats.com/what-is-milk-tea-765143

H. Kikoy (2022) https://www.driftstories.com/everything-you-need-to-know-about-milk-tea/

C. Ang (2009) https://www.coursehero.com/file/77647886/Document-1docx/

J. Dean (2024) https://antioxidant-fruits.com/fruit-of-the-philippines-aratilis.html

Statement of the Problem

The primary objective of this study is to assess the acceptability of aratilis in making milk tea among
consumers. Specifically, the study aims to address the following questions:

1.How do consumers perceive the taste of aratilis milk tea compared to traditional milk tea variants?
2. What are the aroma characteristics of aratilis milk tea, and how do they influence consumer acceptance?
3. How does the incorporation of aratilis affect the texture and mouthfeel of milk tea, and to what extent
does it impact consumer preference?
4. What is the overall liking and consumer willingness to purchase aratilis milk tea compared to traditional
milk tea options?