Penuela, Jasmine Helden Therese T. , Regalado, Gladys R., Zamora, Pia Regina Fatima C. (March 2006)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
This study aimed to produce two formulations of alogbati candies, varied in the amount of dried alogbati. Each formulation is composed of 301 mL condensed milk, three eggs and four teaspoons (5.64 g) of powedered alogbati for Formulation 134, and six teaspoons (8.64 g) of alogbati for Formulation 136. It specifically compared the taste, texture, flavor, appearance, and general acceptability of the two candy formulations. It determined and compared vitamin A and calcium contents for each formulation. It also determined the pH, % titrable acidity, and the yeasts and molds count of each formulation. The preparation of alogbati included dehydration and grinding to powdered form. The candy production was patterned after yerma candies. Evaluators of different age groups tested candies’ sensorial attributes. Sensory evaluation results were grouped according to age groups ( Group A) 11 to 19, (Group B) 20 to 19, and (Group C) 32 to 63 years of age . the candies were also tested for its vitamin A and calcium content, % titrable acidity, pH , and yeasts and molds count. Wilcoxon signed ranks test and Independent Samples T-test showed significant differences between the flavor and Vitamin A contents, respectively, of formulations of varied amounts of alogbati. No significant differences were observed between the tastes, textures, appearances, general acceptabilities, and calcium content of each formulation. Results of the physico-chemical analysis and yeasts and molds count were analyzed descriptively.