Development of a Gummy Candy using Buri Palm Fruit Trixie Anne M. Bautista, Kaile Nina Marielle F. Briones, Christine M. Chua, Justine I. Dela Cruz and Noli S. Valenzuela.--

Bachelor's thesis

College of Industrial Technology.-- Bachelor of Technology major in Nutrition and Food Technology Technological University of the Philippines 2019.

Includes bibliographic references and index.

The Gummy Candy using Buri Palm Fruit developed to expound the usage of buri palm
fruit. The underutilized tropical plant usually eaten as raw or cooked only as sweet
delicacy transform into another version of sweet, gummy snack. The process involves
sugar preservation to lower the pressure of the product’s liquid phase at the same time
prevent microorganisms. Correspondingly, the product is subjected to different test
analysis such as proximate and microbial analysis. Result of such test indicates that the
product produce high amount of Carbohydrates and Protein which very essential to all
type of end-users and can lead to be one of the healthy sweet candy. Though the product
undergo based only on a self-test analysis pertaining to its stability, the product is safe
for human consumption since it passed the microbial testing analysis. For safety
purposes, the product weigh 18 grams per glass jar container with 15 pieces each. The
product was evaluated by 50 randomly selected untrained panellists and used of 9 point
Hedonic Scale in determining the acceptability of the Gummy Candy using Buri Palm
Fruit, resulted to have a mean score of 8.02 with the descriptive interpretation of “Like
Very Much”. Therefore, Gummy Candy using Buri Palm Fruit can be an alternative
sweet candy without using any preservatives but instead having a positive effect on one’s
health.