This research aimed to determine sensory characteristics of therapeutic juice blends for peptic ulcers management, adapted from recipes in literature. Peptic ulcers, characterized by sores in the stomach lining or duodenum, common gastrointestinal disorder can be managed or aggravated by certain food and beverage choices. Healthy diets are often assumed to be unpalatable and hence minimally utilized. This study formulated recipes and developed nutritious blends that were tested for appearance, taste, aroma, texture, and color, attributes that play a crucial role in the palatability and acceptability of therapeutic diets. Emphasis on the need for nutritious and blends that are gentle on the stomach while maintaining a pleasant sensory profile was considered. The developed blends were tested for key sensory attributes, appearance, taste, texture and aroma.  Ingredients included pineapple, pawpaw, banana, coconut in varying proportions. All the attributes were tested using a 5-point numerical scale adapted from the existing hedonic scales. All samples were tested within an hour of preparation to simulate the consumption patterns. A panel of individuals untrained panelists assessed the juices on the chosen characteristics. 

Results indicated juice formulations with balanced sweetness, low acidity, and smooth texture were most preferred. Additionally, the inclusion of neutral fruits coconut and pawpaw, known for their nutritional and digestive benefits, may offer further therapeutic potential without compromising sensory appeal. These findings underline the importance of nutritious recipe formulations, palatable and addressing the sensitivity in the peptic ulcers conditions.

Louise W Ngugi holds a PhD in Applied Human Nutrition. I headed the department of Food Science and Nutrition at Karatina University for about seven years. I am ambitious, a team worker self-driven and committed to achieving set goals. She is a highly qualified professional in nutrition and dietetics, food science, meal planning management and service, food security, Public Health nutrition, water, and sanitation and hygiene, disaster mitigation and risk management programmes. She has published and presented twenty-three papers and articles in peer reviewed journals and conference proceedings. She is a registered Food Science and Nutritionist in Kenya