000			03278nam a22003257a 4500
003			OSt
005			20250728104241.0
008			250728b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 145 _bD45 2025
100			_aDel Rosario, Melmar R. _eauthor
245			_aDevelopment and evaluation of bitter gourd gummy candy formulation: a design-based research (dbr) evaluation/ _cMelmar R. Del Rosario, Rejean D. Reyes, Cayla May A. Basilio, April Ann E. Ferrer, and Alliah Czyril G. Bautista.--
260			_aManila: _bTechnological University of the Philippines, _c2025.
300			_aviii, 100pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege pf Industrial Education.-- _bBachelor of industrial education major in home economics: _cTechnological University of the Philippines, _d2025.
504			_aIncludes bibliographic references and index.
520			_aThis 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.
650			_aBitter gourd
650			_aEvaluation
650			_aExtraction
700			_aReyes, Rejean D. _eauthor
700			_aBasilio, Cayla May A. _eauthor
700			_aFerrer, April Ann E. _eauthor
700			_aBautista, Alliah Czyril G. _eauthor
942			_2lcc _cBTH CIE _n0
999			_c30529 _d30529