Development and evaluation of bitter gourd gummy candy formulation: a design-based research (dbr) evaluation/ Melmar R. Del Rosario, Rejean D. Reyes, Cayla May A. Basilio, April Ann E. Ferrer, and Alliah Czyril G. Bautista.--

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Del Rosario, Melmar R [author]

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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: viii, 100pages: 29cmContent type:

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BTH TX 145 D45 2025

Dissertation note: College pf Industrial Education.-- Bachelor of industrial education major in home economics: Technological University of the Philippines, 2025. Summary: This study aimed to integrate bitter gourd extract into gummy candies while balancing health benefits with sensory appeal. The focus was on reducing bitterness, improving aroma, and enhancing texture, with the goal of creating a nutritious and appealing snack. A Mixed-Method Research Design Embedding a Design-Based Research (DBR) Approach study at the Technological University of the Philippines – Manila was conducted to investigate these aspects. The study followed four phases: (1) Problem Identification and Exploration, (2) Design and Development, (3) Iterative Testing and Refinement and (4) Synthesis of Design Principles. The process involved precise formulation, ingredient selection, and processing techniques to achieve desirable candy quality. Key findings highlighted that accurate measurements and proper cooking methods were essential for retaining flavor and achieving ideal textures. During the Design and Development phase, color and texture were moderately liked, with 40% of respondents expressing neutral preferences for the 40% bitter gourd extract prototypes. In the Iterative Testing and Refinement phase, significant improvements were observed across sensory attributes, with texture (mean 7.1), color (6.47), and aroma (4.4) showing notable enhancements. The study concluded that balancing bitterness with sweetness and enhancing flavor and aroma are critical to consumer acceptance. While texture and color were well-received, taste and aroma required further development. ANOVA results confirmed significant differences between initial, refined, and final formulations, reflecting sensory improvements. Although taste and aroma needed further refinement, the candies showed promise as nutritious snacks with health benefits. Future efforts should focus on improving flavor and aroma to increase acceptance, offering a creative way to introduce children to the nutritional benefits of traditionally disliked vegetables.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIE	TUP Manila Library	Thesis Section-2nd floor	BTH TX 145 D45 2025 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0006255

Bachelor's thesis

College pf Industrial Education.-- Bachelor of industrial education major in home economics: Technological University of the Philippines, 2025.

Includes bibliographic references and index.

This study aimed to integrate bitter gourd extract into gummy candies while balancing
health benefits with sensory appeal. The focus was on reducing bitterness, improving
aroma, and enhancing texture, with the goal of creating a nutritious and appealing
snack.
A Mixed-Method Research Design Embedding a Design-Based Research (DBR)
Approach study at the Technological University of the Philippines – Manila was
conducted to investigate these aspects. The study followed four phases: (1) Problem
Identification and Exploration, (2) Design and Development, (3) Iterative Testing and
Refinement and (4) Synthesis of Design Principles. The process involved precise
formulation, ingredient selection, and processing techniques to achieve desirable candy
quality.
Key findings highlighted that accurate measurements and proper cooking methods were
essential for retaining flavor and achieving ideal textures. During the Design and
Development phase, color and texture were moderately liked, with 40% of respondents
expressing neutral preferences for the 40% bitter gourd extract prototypes. In the
Iterative Testing and Refinement phase, significant improvements were observed across
sensory attributes, with texture (mean 7.1), color (6.47), and aroma (4.4) showing
notable enhancements. The study concluded that balancing bitterness with sweetness
and enhancing flavor and aroma are critical to consumer acceptance. While texture and
color were well-received, taste and aroma required further development.
ANOVA results confirmed significant differences between initial, refined, and final
formulations, reflecting sensory improvements. Although taste and aroma needed
further refinement, the candies showed promise as nutritious snacks with health

benefits. Future efforts should focus on improving flavor and aroma to increase
acceptance, offering a creative way to introduce children to the nutritional benefits of
traditionally disliked vegetables.

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