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.--
- Manila: Technological University of the Philippines, 2025.
- viii, 100pages: 29cm.
Bachelor's thesis
College pf Industrial Education.--
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.