Alex Rene Fos Rivas, Almer Anthony Ty Bacallan, Francis Leo Juanillo Tianero (February 1999)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
In the Philippines, guava is an abundant fruit. It is a good source of Vitamin C or ascorbic acid. When its season comes, they always end up rotting because of its abundance and limited uses. This study is undertaken in order to maximize its potential as main ingredient in making ketchup. This study will also give people a chance to taste guava in the form of ketchup. This will also add to the kinds of ketchup that will give people more choices.
Guava were bought from the supermarket. Three samples were made, each with different ratios of water and guava. The three samples were tested on their flow rate and tested for pH everyday until it get bad. No preservatives were used to be able to determine its shelf-life. Results show that the sample with ratio 2:5 of guava and water, respectively, has the ideal flow rate based on the ranged used. The sample with 1:3, which the most water were used, has the longest shelf-life. The pH of samples were getting higher every testing. Molds appeared later after some day on the samples.
Guava ketchup was made possible considering also the comments of evaluators. But the quality of the product was not highly comparable to other ketchup produced using tomato or banana as main ingredient. The product was not cost-efficient compare to tomato and banana ketchup because that the main ingredient was not cost-efficient also compared to banana and tomato.