Formulation and Sensory Qualities of Guya Gummy (Annona muricata Linn.) Candy and Crafting of Its Cooking Guide

Abstract

The Study focused on the Formulation of Guya (Anona muricata Linn.) Gummy Candy and Crafting of its Cooking Guide. This study is the formulation of  guya  gummy candy and craft a Cooking guide for BTLED students. The study aims to:  sought to answer the following questions: determine the sensory qualities of different formulation of Soursop processed into Gummy Candy in terms of: color, taste, texture and general acceptability: determine the significant difference in the sensory qualities among the products, determine the qualitative attributes of the developed products in terms of: microbial load of the products, salmonella,  E-coli and coliform: nutrient content, soluble Sugar and pH. Determine the return of investment of the most preferred formulation and determine the level of acceptability of crafted cooking guide in terms of: content, format, presentation and Organization and accuracy and up-to-datedness of Information.

In the evaluation of the soursop gummy candy product, sensory evaluation score sheet was used for sensory evaluation. Hedonic Rating Scale from 1-7 was used to evaluate the sensory qualities of the product, seven (7) being the highest value and one (1) for the lowest ratings. While as to evaluation on the acceptability of the laboratory guide, adopted survey questionnaire was used for the evaluation.  The 4 – point Likert Scale was used where 4 is the highest and 1 is the lowest. Results of the evaluation were statistically analyzed and interpreted.

            The color, highly significant difference among treatments was obtained. Treatment 2 was by7 the evaluators with the highest mean rating of 8.13, and describe as “like very much”. The taste ,treatment 2 obtained the highest mean rating of 8.05, describe as “like very much”. In texture, treatment 2 has the highest rating of 8.23 described to have “ like very much,” and in general acceptability it is rated as “acceptable”  with the highest main rating of 8.0      

Derived from the results of laboratory analysis, results were analyzed: The vitamin C using volumetric method is 17.85 %, total sugar of 32.88 (g/100g) using titrimetric method and lastly pH of 3.37 using glass electrode. The result of the total coliform count and Echerichia coli of Soursop gummy candy contained in plastic tub which was ˂3.0 MPN/g, it only means that it goes with the acceptable limit of 3 to ˂102 cfu/g (FDA, 2013). With regards to salmonella spp. Detection** (presence or absence) results showed absent in 25 g.

Results of the analysis showed that Treatment 1 obtained the highest ROI of 93.76 %; Result implies that the higher net income and ROI were realized when there is a higher percentage of production.                                            

            This study also concluded that the crafting a cooking guide had a very high level of acceptability and can be used as instructional material in both teachers and students. Crafting of cooking guide that incorporates sensory evaluation techniques for soursop gummy candies present a unique opportunity for culinary students.