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.--
- Manila: Technological University of the Philippines 2019.
- x 68pages 29cm.
Bachelor's thesis
College of Industrial Technology.--
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.