Author
Aimie Mendoza Ignacio*
San Isidro Integrated School, Disulap, San Mariano, Isabela, Philippines
Abstract
Seasonings play an essential role in enhancing the flavor and sensory qualities of food, particularly in traditional dishes such as sinigang. However, many commercially available seasoning products contain artificial additives and flavor enhancers, highlighting the need for healthier and more natural alternatives. This study aimed to develop powdered Guamias, a combination of guava (Psidium guajava) and kamias (Averrhoa bilimbi), as an organic seasoning and to determine its acceptability when used in different sinigang recipes. The fruits were processed through selection, slicing, cabinet drying, grinding, and blending with natural flavoring ingredients to produce the powdered seasoning. Sensory evaluation was conducted among 120 respondents composed of teenagers, adults, and food experts using a structured questionnaire. Data were analyzed using weighted mean, standard deviation, and one-way ANOVA. Results revealed that pork, fish, and beef sinigang prepared with powdered Guamias were rated highly acceptable in terms of appearance, aroma, and taste. Statistical analysis showed no significant difference in acceptability across age groups. Nutritional analysis also indicated that the product contains beneficial nutrients, suggesting its potential as a natural, nutritious, and sustainable seasoning alternative. It is recommended that further studies explore improved packaging, shelf-life stability, and commercialization potential to support the wider utilization of powdered Guamias as an organic seasoning product.
Keywords: Powdered Guamias, organic seasoning, guava, kamias, sinigang recipes.
*Corresponding author
DOI: http://doi.org/10.69651/PIJHSS0502892
Recommended citation:
Ignacio, A. M. (2026). Development and sensory acceptability of powdered guamias (guava–kamias) as an organic seasoning for sinigang dishes. Pantao (The International Journal of the Humanities and Social Sciences) 5 (2), 121-126. http://doi.org/10.69651/PIJHSS0502892
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