Author

Angel May F. Apolinario
Capiz State University-Main Campus
Roxas City, Capiz, Philippines
Email: jeeyarah@gmail.com

Abstract

The study tried to produce a vegetable flavored gummy candy. Specifically it aimed to: (1) describe the sensory qualities of the five flavors of the Vegetable Flavored Gummy Candy (Malunggay, Saluyot, Okra, Squash and Tomato in terms of appearance, aroma, taste and texture; (2) determine the general acceptability of the five flavors of the Vegetable Flavored Gummy Candy (Malunggay, Saluyot, Okra, Squash and Tomato) in terms of appearance, aroma, taste and texture; (3) find out if there is a significant difference in the sensory qualities of the five flavors of the Vegetable Flavored Gummy Candy (Malunggay, Saluyot, Okra, Squash and Tomato in terms of appearance, aroma, taste and texture; (4) find out if there is a significant difference in the general acceptability of the five flavors of the Vegetable Flavored Gummy Candy in terms of appearance, aroma, taste and texture; (4) submit the best treatment of the product to the DOST for proximate and microbial analysis; and, (6) determine the shelf-life of the product in terms or room temperature and chilling temperature. To analyze the result mean and One-Way Analysis of Variance was used and 1% or 0.01 level of significance was set. The result of the experimental developmental brought about the following findings: Considering the sensory quality of all the products and the treatments made, the result gains a positive review from the consumers which all vegetable flavored gummy candy was Extremely Appealing, Extremely Pleasant, Extremely Delicious and Extremely Chewable. Moreover, the vegetable flavored candy also gains a positive review which was “Extremely Liked” but saluyot flavored gummy candy has the highest score, followed by okra, squash and tomato which tied in their score and the lowest was malunggay flavored. There was a significant difference in the appearance of okra flavored and the rest of the product was considered the same. There was also significant difference in the aroma of squash flavored perhaps it still needs more refining and quality checking to ensure the ingredients freshness. There was also significant difference in the taste of malunggay and squash flavor that the consumers ask to do more refining and processing to ensure not to overcooked that affect the taste. There was also a significant difference in the texture of okra and tomato flavored gummy candy. This was because it needs more refining using state-of-the-art equipment. Furthermore, all the products were acceptable in the market and suggested to be mass produced since there were not critical qualities and deemed to be the same. The products can be stored 3-5 days in room temperature and 5-10 days in chilling temperature. Moreover, according to the DOST analysis report, the result was the product were safe to consume without harmful chemicals, bacteria and viruses that could create illness for those who consume the product.

Keywords:  Gummy candy, vegetable flavored candies, natural ingredients/additive

DOI: http://doi.org/10.69651/PIJHSS0501814

Recommended citation:
Apolinario, A. M. F. (2026). Acceptability of vegetable flavored gummy candy (Malunggay, saluyot, okra, squash and tomato). Pantao (The International Journal of the Humanities and Social Sciences) 5 (1), 9085-9098. http://doi.org/10.69651/PIJHSS0501814

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