acceptability of sugar apple (annona squamosa) fruit as preserve

CENTRAL PHILIPPINE UNIVERSITYDR. LUCIO C. TANCOLLEGE OF HOSPITALITY MANAGEMENT

JARO, ILOILO CITY

ACCEPTABILITY OF SUGAR APPLE (Annona squamosa) FRUIT AS PRESERVE

A Thesis Proposal Presented to the Faculty of College of Hospitality ManagementCentral Philippine University

In partial fulfillmentof the requirementsin HRM 413

Submitted by

Jeremiah B. EstradaTina Camille R. BuycoCatherine F. DiosoMelissa S. MapaNia Farah Pearlfe F. Painaga

March 2015

Table of Contents

Title Page..............iABSTRACT.............iiAcknowledgements............iiiTABLE OF CONTENTS............ivList of Abbreviations.............vLIST OF NOMENCLATURE............viList of Tables and figures...........viiLIST OF SYMBOLS..........viiiCHAPTER I..............1Introduction to the Study..............1Objectives of the Study..............3Hypothesis..............4Theoretical Framework..............4Conceptual Framework..............5Scope and Limitation of the Study...7Definition of Terms..............7CHAPTER IIReview of Related Literature..10Food Preservation History.............10History of Jam and Jellies .............11Sugar Apple (Annona squamosa).............11Origin and Distribution............12Keeping Quality............13Fruit Preservation............13Sensory Evaluation............14Sensory Evaluation and Quality of Food....15CHAPTER IIIMethodology............18Purpose............18Design of the Study............18Respondents............19Sensory Characteristics and Appropriate Vocabulary............20Acceptance Test............20Research Instruments............22Variables............22Experimental Procedure............23Data Collection............24Statistical Analysis............24REFERENCES............APPENDICES............A. 25% Concentration............1. 9-Point Hedonic Scale2. Sensory Evaluation3. Acceptance TestB. 50% Concentration............1. 9-Point Hedonic Scale2. Sensory Evaluation3. Acceptance TestC. 75% Concentration ............1. 9-Point Hedonic Scale2. Sensory Evaluation3. Acceptance TestD. Researchers Profile............1. Jeremiah B. Estrada2. Tina Camille R. Buyco3. Catherine F. Dioso4. Melissa S. Mapa5. Nia Farrah Pearlfe F. Painaga

LIST OF ABBREVIATIONS

A.Y.Academic YearBNFBritish Nutrition FoundationCHMCollege of Hospitality ManagementcmCentimeter (measurement)CPUCentral Philippine UniversityDVDependent VariableFFahrenheit (measurement) FSTFood Science and Technologyft Feet (measurement)gGrams (measurement)IFTInstitute of Food TechnologistsinInches (measurement)IVIndependent Variable mMeter (measurement)mlMilliliter (measurement)PHMPhilippine Herbal MedicineSPSSStatistical Package for Social SciencesUTTUniversity of Trinidad and Tobago

LIST OF NOMENCLATURE

9-point Hedonic ScaleAftertaste Analytic Annona squamosaAppealingAppetizingAromaticBacteriaChi-squareCompositionConcentrationConsumersDeciduousDelineateDysenteryEvaluationFrameworkGaugeGermsHumidityJamMarmeloMelimelumMolassesPackagingPalatabilityPanelParametersPasturePectinPreserveQualityQuince jamSegmentsSensory evaluationSpoilSterilizationStorageVariablesVariance

LIST OF TABLES AND FIGURES

Figure 1 Sugar Apple (Annona squamosa) concentrations on preserve (25%, 50%, 75%), as the Independent Variable (IV), the 9-Point Hedonic Scale and Sensory Evaluation as an Independent Variable (IV) and the Acceptability of Sugar Apple (Annona squamosa) fruit as preserve in terms of appearance, odor, taste, texture and over-all acceptability being the Dependent Variable (DV).Figure 2Record card used in the sensory analysis of the acceptance test and purchase intent of Sugar Apple (Annona squamosa) fruit as Preserve (25%, 50% and 75% concentrations).Table 1Senses, Characteristics of Each Sense and Word Bank

LIST OF SYMBOLS

%PercentDegreeCDegree CelsiusFDegree Fahrenheit

Chapter 1IntroductionTo appreciate todays gourmet jam and the artisans that create it; one must look to the past and understand its journey from the Kings and Queens who regaled in its delicate creation, the settlers who relied on its nutritional value and sustainability, to the troops that utilized the quick energy jam would provide them during battle (Wilson, 2013).In the current culinary landscape, there is a sharp focus on ingredient-driven cooking. Restaurants, chefs, and passionate home cooks have discovered, or rather, remembered that the best dish is born out of the best ingredients. According to Simmons (2012), today, we seek out local, seasonal ingredients at their peak for unsurpassed quality and Sugar Apple is one of these and seasonal ingredients often rot due to the excess supply of these in markets.The word marmalade derives from the Latinmelimelumwhich means sweet apple. Another theory claims that the origin may be the Portuguese wordmarmelo, which means quince jam. The word jam is probably related to the verb to jam, which by the early 18th century meant to press tightly, but its origin is unknown. In 1795, the Parisian pastry chefNicolas Franois Appertlaced food in sealed containers and heated them in a bain-marie. He took the first step towards the implementation of the sterilization process, which was a key element in the birth of the food preservation industry. Properly sealed food could be protected from external germs, and the heat eliminated those already present in the food. Years later,Louis Pasteurs research provided the scientific basis for Apperts empirical discoveries (Museu de la Confitura, 2014).According to the Philippine Herbal Medicine (2005), Atis is a relative tocustardapple and belongs to the Annona family, native to CentralAmerica,the Caribbeanand northern South America. Atis was introduced to the Philippines during the Spanish times. The Atis tree is easy to grow. However, it requires tropical or near tropical weather. When planted, Atis will begin to bear fruit in about a year's time. It will bear fruit about3 timesa year and the sweetest fruits are those borne during the summer months. Also, Atis is known for being a relative of Soursop, known in the country for Guyabano (Nemes, 2012).Though known to be a refreshing fruit, Atis however from roots to its fruit has its medicinal value. Moreover, according to PHM (2005), crushed seeds cure live infection. Roots may cure dysentery, boiled leaves to alleviate rheumatic pain, hasten menstrual flow and helps cure fever and colds. The bark may be used to cure diarrhea and unripe fruits as disinfectant for insect bites.

Objectives of the studyThis study aims to determine the acceptability of Sugar Apple (Annona squamosa) fruit as Preserve. Specifically, the study seeks to answer the following questions:1. The acceptability of Sugar Apple (Annona squamosa) fruit with 25% of concentration as Preserve in terms of:0. Appearance,0. Odor,0. Taste,0. Texture, and;0. Over-all Acceptability.1. The acceptability of Sugar Apple (Annona squamosa) fruit with 50% of concentration as Preserve in terms of:1. Appearance,1. Odor,1. Taste, 1. Texture, and;1. Over-all Acceptability.

1. The acceptability of Sugar Apple (Annona squamosa) fruit with 75% of concentration as Preserve in terms of:2. Appearance,2. Odor,2. Taste, 2. Texture, and;2. Over-all Acceptability.HypothesisThere is no significant difference in the acceptability of Sugar Apple (Annona squamosa) fruit as Preserve in terms of appearance, odor, taste, texture, and over-all acceptability in concentrations, 25%, 50% and 75%.Theoretical FrameworkThe Acceptability of Sugar Apple (Annona squamosa) fruit as Preserve in terms of appearance, odor, taste texture and over-all acceptability in 25%, 50% and 75% concentrations are tested using Sensory Evaluation and 9-Point Hedonic Scale.Using sensory evaluation a scientific discipline, according to the British Nutrition Foundation (2005), will let the researchers evaluate and compare the analyses and measures the human responses to the composition of food and drink. This will also help compare similarities/differences in a range of dishes/products, evaluate a range of existing dishes/food products, analyze food samples for improvements, gauge responses to a dish/product, e.g. acceptable v unacceptable, explore specific characteristics of an ingredient or dish/food product, check whether a final dish/food product meets its original specification, and provide objective and subjective feedback data to enable informed decisions to be made. With the utilization of this type of scientific measure the 9-Point Hedonic Scale, according to Jones, Peryam and Thurstone(1955) Quartermaster and the University of Chicago, will enable the researchers to determine the acceptability of the product in terms of appearance, odor, taste, texture and over-all acceptability of each respondent to the samples. Conceptual FrameworkFrom the foregoing theoretical constructs, the researcher deemed it necessary to delineate the Sugar Apple (Annona squamosa) fruit as Preserve in terms of appearance, odor, taste texture and over-all acceptability is tested using Sensory Evaluation and 9-Point Hedonic Scale.Sugar Apple (Annona squamosa) concentrations on Preserve in concentrations:A. 25 % B. 50 %C. 75 %Acceptability of Sugar Apple (Annona squamosa) fruit as Preserve in terms of: appearance, odor, taste, texture and over-all acceptability.

9-Point Hedonic ScaleSensory Evaluation

InputProcessOutputFigure 1.Sugar Apple (Annona squamosa) concentrations on preserve (25%, 50% and 75%), is the Independent Variable (IV) or input, the 9-Point Hedonic Scale and Sensory Evaluation is the process and the Acceptability of Sugar Apple (Annona squamosa) fruit as preserve in terms of appearance, odor, taste, texture and over-all acceptability is the Dependent Variable (DV) or output.Scope and Limitation of the StudyThis study is limited to the use of Sugar Apple (Annona squamosa) fruit pulp as the primary component of the preserve, wherein the researchers will determine the acceptability of each sample of 25%, 50% and 75% concentrations acceptable in terms of appearance, odor, taste texture and over-all acceptability with the use of 9-Point Hedonic Scale and Sensory Evaluation. Thirty respondents will be selected using Convenience sampling from the student population of College of Hospitality Management in Central Philippine University to determine the acceptability factor of the study. The study will be conducted in CHM, CPU on November 2014 to March 2015, and A.Y. 2014-2015.Definition of TermsThe following terms are defined for reference and clarity in this study.9-Point Hedonic Scale. Term used in tasting panels where the judges indicate the extent of their like or dislike for the food (Bender, 2005).In this study, 9-Point Hedonic Scale is used to determine the acceptability of the preserve.Appearance. Intrinsic characteristics of the physical product (Lesser, 1983).In this study, appearance refers to an aspect that is to be determined acceptable.Sugar Apple. Sugar-apple is the fruit of Annona squamosa, the most widely grown species of Annona and a native of the tropical Americas and West Indies, and is called the Custard Apple in the Philippines (Morton, 1987).In this study, Sugar apple refers to the raw material that the researchers will use.Concentration. The amount of a component in a given area or volume (http://www.merriam-webster.com).In this study, concentration refers to the amount of sugar apple contained in the preserve.Fruit. The usually edible reproductive body of a seed plant (http://www.merriam-webster.com).In this study, fruit refers to the Sugar Apple (Annona squamosa fruit.Odor. A sensation resulting from adequate stimulation of the olfactory organ (http://www.merriam-webster.com).In this study, odor refers to an aspect that is to be determined acceptable.Over-all Acceptability. Totality of something being acceptable (Singh-Ackbarali & Maharaj, 2013).In this study, over-all acceptability refers to the total acceptability of the product.

Preserve. To can, pickle, or similarly prepare for future use (http://www.merriam-webster.com).In this study, preserve refers to the product the researchers want to make.Sensory Evaluation. A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing (Sidel & Stone, 1993).In this study, sensory evaluation refers to the discipline that the researchers will use to determine the acceptability of the end product.Taste. To put a small amount of (food or drink) in your mouth in order to find out what its flavor is (http://www.merriam-webster.com).In this study, taste refers to an aspect that is to be determined acceptable.Texture. The way that a food or drink feels in your mouth (http://www.merriam-webster.com).In this study, texture refers to an aspect that is to be determined acceptable.

Chapter IIReview of Related Literature and StudiesFood Preservation HistoryThe astonishing fact about food preservation is that it permeated every culture at nearly every moment in time. To survive ancient man had to harness nature. In frozen climates he froze seal meat on the ice. In tropical climates he dried foods in the sun (Nummer, 2002). Food by its nature begins to spoil the moment it is harvested. Food preservation enabled ancient man to make roots and live in one place and form a community. He no longer had to consume the kill or harvest immediately, but could preserve some for later use. Each culture preserved their local food sources using the same basic methods of food preservation (Nummer, 2002). Also, according to Nummer (2002), natural phenomenon triggered the discovery of the preservation technology. Such discoveries are drying, freezing, fermentation, pickling, curing, and jam and jellies. History of Jam and JelliesIt is said that the origin of food preservation, more specifically the making of jam and jellies began in the Middle Eastern countries where sugar cane grew naturally and are abundant. Also jam and jellies were first introduced in Europe by returning crusaders (http://www.armadillopeppers.com/Jam_and_Jelly_Guide.html).Early settlers in New England used other ways of making jam, using molasses, honey and maple sugar to give it the sweet taste. They used pectin obtained from boiling apple peel to use as the thickening agent (http://www.purejam.com/History_of_Jam.htm).Sugar Apple (Annona squamosa)The sugar apple tree ranges from 10 to 20 ft (3-6 m) in height with open crown of irregular branches, and some-what zigzag twigs. Deciduous leaves, alternately arranged on short, hairy petioles, are lanceolate or oblong, blunt tipped, 2 to 6 in (5-15 cm) long and 3/4 to 2 in (2-5 cm) wide; dull-green on the upper side, pale, with a bloom, below; slightly hairy when young; aromatic when crushed. Along the branch tips, opposite the leaves, the fragrant flowers are borne singly or in groups of 2 to 4. They are oblong, 1 to 1 1/2 in (2.5-3.8 cm) long, never fully open; with 1 in (2.5 cm) long, drooping stalks, and 3 fleshy outer petals, yellow-green on the outside and pale-yellow inside with a purple or dark-red spot at the base. The 3 inner petals are merely tiny scales. The compound fruit is nearly round, ovoid, or conical; 2 1/3 to 4 in (6-10 cm) long; its thick rind composed of knobby segments, pale-green, gray-green, bluish-green, or, in one form, dull, deep-pink externally (nearly always with a bloom); separating when the fruit is ripe and revealing the mass of conically segmented, creamy-white, glistening, delightfully fragrant, juicy, sweet, delicious flesh. Many of the segments enclose a single oblong-cylindric, black or dark-brown seed about 1/2 in (1.25 cm) long. There may be a total of 20 to 38, or perhaps more, seeds in the average fruit. Some trees, however, bear seedless fruits (Morton, 1987).

Origin and DistributionThe original home of the sugar apple is unknown. It is commonly cultivated in tropical South America, not often in Central America, very frequently in Southern Mexico, the West Indies, Bahamas and Bermuda, and occasionally in southern Florida. In Jamaica, Puerto Rico, Barbados, and in dry regions of North Queensland, Australia, it has escaped from cultivation and is found wild in pastures, forests and along roadsides (Morton, 1987).The Spaniards probably carried seeds from the New World to the Philippines and the Portuguese are assumed to have introduced the sugar apple to southern India before 1590. It was growing in Indonesia early in the 17th century and has been widely adopted in southern China, Queensland, Australia, Polynesia, Hawaii, tropical Africa, Egypt and the lowlands of Palestine. Cultivation is most extensive in India where the tree is also very common as an escape and the fruit exceedingly popular and abundant in markets. The sugar apple is one of the most important fruits in the interior of Brazil and is conspicuous in the markets of Bahia (Morton, 1987).Keeping QualityIn India, mature fruits treated with 50-60 g carbide ripened in 2 days and thereafter remained in good condition only 2 days at room temperature, while those packed in straw ripened in 5-6 days and kept well for 4 days.Storage trials in Malaya indicate that the ripening of sugar apples can be delayed by storage at temperatures between 59 and 68F (15-20C) and 85-90% relative humidity, with low O2 and C2 H2. To speed ripening at the same temperature and relative humidity, levels of O2 and CO2 should be high. Storing at 39.2F (4C) for 5 days resulted in chilling injury.In Egypt, of 'Beni Mazar' fruits, picked when full grown, ll5 days from set, and held at room temperature, 86, to ripened in 10 days. Of 'Abd E1 Razik' fruits, 140 days from set, 56% were ripe in 15 days. Therefore, 'Abd E1 Razik' is better adapted to Upper Egypt where the climate should promote normal ripening (Morton, 1987).Fruit PreservationPreservation with the use of honey or sugar was well known to the earliest cultures. Fruits kept in honey were commonplace. In ancient Greece quince was mixed with honey, dried somewhat and packed tightly into jars. The Romans improved on the method by cooking the quince and honey producing a solid texture.The same fervor of trading with India and the Orient that brought pickled foods to Europe brought sugar cane. In northern climates that do not have enough sunlight to successfully dry fruits housewives learned to make preservesheating the fruit with sugar (Nummer, 2002).Sensory EvaluationOne of the biggest challenges in creating a new food product is predicting how it will be accepted by consumers. There are a number of factors that determine consumer acceptance including price, convenience, and packaging but one key factor that deserves significant evaluation is the sensory experience that consumers have with the food (Reau, 2011).Without sensory evaluation, development efforts reflect the personal feelings, views and choices of the product developer, product development team, marketer(s) and/or top management. Thus without sensory evaluation results which can be used to base product development trade-offs and decisions, product development successes will be few and development timelines very long. Product developers are usually left at the mercy of decision-makers (either in their company or their clients) that insist on the constant reformulation of products with no end in sight when decisions are ruled by personal judgments, preference or intuition (without facts), This does not mean that decisions cannot be made without the guidance of sensory evaluation but rather implies that the timely, successful development and launch of new products depend on the manner in which decisions are reached and new product strategies are formulated (Singh-Ackbarali & Maharaj, 2013).Sensory Evaluation and Quality of FoodFor todays consumers, the primary consideration for selecting and eating a food commodity is the products palatability or eating quality, and other quality parameters, such as nutrition and wholesomeness are secondary (Meiselman & MacFie, 1996; Lawless & Heymann, 1998). In order for players in the food and beverage industry, to have a market edge/success, they should ensure that the quality of food is appealing and appetising or more specifically that the eating quality attributes of; aroma, taste, aftertaste, tactual properties and appearance is acceptable to the consumer so that they crave for more. Thus if we accept that food quality is that which the consumer likes best and that the grades of quality are understood more by the degree of desirable attributes and absence of undesirable characteristics which are primarily detected by the consumers sensory organs, then a good method of deciding quality of a food is through sensory evaluation.Sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing (Sidel & Stone, 1993).Each aspect in this definition has a specific meaning, requirement or implication: 1. To evoke reactions, requires specific, rigorous research methods. It also requires an understanding of physiology, anatomy, biochemistry, psychology, genetics (e.g. taste or odor blindness for certain substances), the requirements for and influence of the test procedures, the test environment, and more.1. To measure reactions, requires measuring instruments that are qualitative or quantitative in nature to determine human reaction to one or more variables in a product or material. It requires knowledge regarding measuring instruments and their application, statistics, computer science, research methodologies/protocols, the effect of the test environment, requirements for tests, test facilities and more. 1. To analyze reactions, requires the application of the correct statistical software, test statistics, computer literacy, as well as knowledge of physiology, psychology, behavioral science and more to evaluate qualitative and quantitative results. 1. To interpret reactions, requires knowledge of statistics, food science, computer software, chemistry, biochemistry, physics, gastronomy and more. It also requires the ability to write detailed and precise executive summaries. It requires good presentation skills and the ability to advise courses of action based on the facts, without being prescriptive. Perceived through the senses, requires knowledge about physiology and psychology in general (e.g. the effect of satiety and emotion on perception). It also requires knowledge regarding the physiology of the eyes, ears, tongue, mouth, fingers and nose.Sensory analysis can be considered to be an interdisciplinary science that uses human panelists sensory perception related to thresholds of determination of attributes, the variance in individual sensory response experimental design to measure the sensory characteristics and the acceptability of food products, as well as many other materials. Since there is no one instrument that can replicate or replace the human psychological and emotional response, the sensory evaluation component of any food study is essential and the importance of good experimental design cannot be overemphasized in sensory experiments (Lawless & Klein, 1989; Meiselman, Mastroianni, Buller, & Edwards, 1999).Sensory analysis is applicable to a variety of areas such as; inspection of raw materials, product development, product improvement, cost reduction, quality control, selection of packaging material, shelf life/storage studies, establishing analytical/instrument/sensory relationship and process development. For all sensory assessment methods, humans are the measuring instrument. In order for a sensory assessment to provide reliable and valid results, the sensory panel must be treated as a scientific instrument; that is, members of the panel must be screened, calibrated and validated (Meilgaard, Carr, & Civille, 1999). Soursop (Annona muricata L.) Pasteurization and Nectar ProcessingIn the preparation of soursop nectar, the process involved dispersing the soursop fruit pulp in water, removing the seeds by screening, treating the pulp in a screw press or paddle finisher with 0.02 inch perforated screens to remove fiber, the addition of water to lower viscosity, the addition of citric acid to pH 3.7 and sugar to 15Brix, and flash-pasteurizing. Cans of the juice kept well at room temperature for at least a year. The ascorbic acid content of the pulp is approximately 9.0 mg/100 g (Nieva, Igaravidez & Ramos, 1953). Sanchez-Nieva and colleagues (1953) determined the effect of dilution of the extracted soursop pulp on the viscosity and soluble solids (Brix) content of the pulp dispersion.The total soluble solids should be between 6 and 8Brix. To obtain the correct acidsugar, the pH of the nectar should be 3.7, corresponding to a total acidity of 0.4%; the total soluble solids should be between 11-15Brix. The nectars were pasteurized at 90.6C and canned in plain tin cans. Ascorbic acid is to be added to the pasteurized puree at a rate of 0.51.5 g/0.45 kg as this improves the retention of the nectars flavor and serves as an antioxidant to control polyphenol oxidase-mediated pulp darkening of the fruit (de Oliveira, Guerra, Maciel, & Livera, 1994).Pasteurization at 79C for 69 s improved the sensory color, flavor, appearance, and overall acceptability of soursop puree (Umme, Bambang, Salmah & Jamilah 2001). Also the pasteurized puree packed in laminated aluminum foil at 4C had the highest score for all sensory attributes evaluated over the lacquered can and high-polyethylene plastic bottle. Flash pasteurized and canned nectar can be kept for up to a year at 30C without noticeable loss in quality (Nieva, Igaravidez & Ramos, 1953; Benero, Riviera, & De George, 1974; Payumo, Pilac, & Mnaiguis, 1965).Soursop nectar was processed from pasteurized unstored or pasteurized frozen pulp.Nectars of pH 3.63.7 with 0.1% xanthan gum were produced from either 61 or 81Brix pulp and increased to 13 or 15Brix by addition of sucrose (Peters, Badrie & Comissiong, 2001).

Chapter IIIMethodology

The purpose of this study is to determine the Acceptability of Sugar Apple (Annona squamosa) Fruit as Preserve in terms of appearance, odor, taste, texture and over-all acceptability. The chapter was divided into the following topics:1. Research Design1. Respondents1. Sensory Characteristics and Appropriate Vocabulary1. Research Instrument1. Variables1. Experimental Process1. Data Collection1. Statistical Analysis3.1Research DesignIn this study, Experimental Research design will be used. This design will be used to determine the Acceptability of Sugar Apple (Annona squamosa) fruit as preserve in terms of appearance, odor, taste, texture and over-all acceptability. This design is a blueprint of the procedure that enables the researcher to test his hypothesis by reaching valid conclusions about relationships between independent and dependent variables. It refers to the conceptual framework within which the experiment is conducted (Key, 1997). In this design the researchers diverged the concentrations of sugar apple content in the preserve samples of 25%, 50% and 75% concentrations to test the acceptability of Sugar Apple (Annona squamosa) fruit as preserve in terms of appearance, odor, taste, texture and over-all acceptability.3.2RespondentsThe aim of this study is to determine the Acceptability of Sugar Apple (Annona squamosa) fruit as preserve in terms of appearance, odor, taste, texture and over-all acceptability. Therefore, study participants were selected using convenience sampling from the student population of CHM, CPU.SenseCharacteristicsWord Bank

SightAppearance- color, size, shapeAppetizing, colorful, grainy, foamy, greasy, shiny,

transparency, dullness, glossstringy, crystalline

SmellAroma- flavor, aromaticsAromatic, floral, rotten, acrid, musty, fragrant

scented, pungent

TasteFlavor- oudor, mouth feel and taste-Sweet, cool, bitter, zesty, hot, tangy, sour, sharp,

sweet, salt, sour, bitterrich, salty

TouchTexture, mouth feelBrittle, rubbery, gritty, bubbly, sandy, tender,

soft

3.3 Sensory Characteristics and Appropriate VocabularyTable 1: Senses, Characteristics of Each Sense and Word BankSenses used for the examination of different food and beverage characteristics and some of the words from a word bank3.4Research InstrumentThe researchers will use Survey as research instrument, formulated by integrating 9-point hedonic scale and sensory evaluation as the measure for the acceptability of Sugar Apple (Annona squamosa) fruit as preserve in terms of appearance, odor, taste, texture and over-all acceptability adapted from A Manual of Laboratory Procedures and Principles in Food Preparation in Guzmans Introduction to Food Preparation by Luna (2005). Sensory evaluation will be used to assess the acceptability factor of Sugar Apple (Annona squamosa) fruit as preserve, to avoid biased results from using traditional grading method. According to Claassen & Lawless (1992), these shortcomings includes the non-prediction of consumer acceptance, the quality assessments are subjective, assigning qualitative scores is difficult and doesnt combine analytically oriented attribute ratings with affectively oriented scores.

Score Card for Acceptance Test

Respondent:Date: _____________

Instructions:

You are receiving a sample of Sugar Apple (Annona squamosa) fruit Preserve

with 25% concentration. Please assess the codified sample and indicate, based on the

scale below, whether you liked or did not like each attribute.

9 -Like extremely

8 -Like very much

7 -Like moderatelyAttributeValue

6 -Like slightlyAppearance

5 -Neither like nor dislikeOdor

4 -Dislike slightlyTaste

3 -Dislike moderatelyTexture

2 -Dislike very muchOver-all Acceptability

1 -Dislike extremely

Purchase Intent

Indicate on a scale of 1 to 5 what your attribute would be

if you found the samples for sale

5 -I certainly would buy it

4 -I might buy it

3 -I might buy it/I might not buy itSampleValue

2 -I might not buy it25% Concentration

1 -I certainly would not buy it

Comments:

Figure 2. Record card used in the sensory analysis of the acceptance test and purchase intent of Sugar Apple (Annona squamosa) fruit as Preserve (25%, 50% and 75% concentrations), adapted from A Manual of Laboratory Procedures and Principles in Food Preparation in Guzmans Introduction to Food Preparation by Luna (2005).3.5 VariablesIndependent variable:Sugar Apple (Annona squamosa) concentrations onINPUTpreserve:A. 25 % concentrationsB. 50 % concentrationsC. 75 % concentrationsProcess:9-Point Hedonic Scale, Sensory EvaluationDependent variables:Acceptability of Sugar Apple (Annona squamosa) fruit OUTPUTas Preserve in terms of: appearance, odor, taste, texture and over-all acceptability.

3.6Experimental ProcedurePeeling, Deseeding and Chopping of Fruits

Measuring Ingredients

Processing of Fruits

Packaging

Sensory Evaluation

3.7Data CollectionDuring the experiment, concentrations Concentration A (25%) concentration, Concentration B (50%), and Concentration C (75%) concentrations, will be given to 30 students from CHM of CPU, to determine the acceptability of Sugar Apple (Annona squamosa) fruit as preserve in terms of appearance, odor, taste, texture and over-all acceptability. The survey test is adapted from A Manual of Laboratory Procedures and Principles in Food Preparation in Guzmans Introduction to Food Preparation by Luna (2005).3.8Statistical AnalysisIn order to test the hypothesis, the relevant data will be analyzed using Chi-square.Data will be analyzed on computer using SPSS for windows, programme. On the basis of analysis findings, conclusions and recommendations were made.

Chapter IVData Analysis and FindingsIn this chapter the results of the data analysis are presented. The data were collected and then processed in response to the problem posed in the first chapter. Three fundamental objectives drove the collection of the data and the subsequent data analysis. Those goals were to determine the Acceptability of Sugar Apple (Annona squamosa) fruit as Preserve in 25%, 50% and 75% concentrations in terms of appearance, odor, taste, texture and over-all acceptability. These objectives were accomplished. The findings presented in this chapter demonstrate the potential of Sugar Apple (Annona squamosa) fruit as preserve.Response RateNinety surveys were randomly distributed to respondents. Thirty of which hold the survey for the concentration of 25%, another thirty for 50% concentration and last thirty for 75% concentration. Therefore, 90 surveys were considered legitimate for this research. With 90 returned and useable surveys out of 90, the response rate was 100%.

Respondent: ____________________________________________ Date: __________________Signature: ________________________Instructions: Please take a small amount of the food sample and encircle the number corresponding to the rate of your assessment inside the box provided, given that 9 is the highest and 1 is the lowest.9-Like extremely4-Dislike slightly8-Like very much3-Dislike moderately7-Like moderately2-Dislike very much6-Like slightly1-Extremely dislike5-Neither like nor dislike9- Point Hedonic ScaleSensory QualityRating

Appearance987654321

Odor987654321

Taste987654321

Texture987654321

Over-all Appearance987654321

Record Card for Acceptance Test

Respondent:Date:




9 -I liked it very much

8 -I liked it a lot

7 -I liked it moderatelyAttributeValue

6 -I liked it slightlyAppearance

5 -I didn't like it/I didn't dislike itOdor

4 -I didn't like it slightlyTaste

3 -I didn't like it moderatelyTexture

2 -I didn't like it very muchOver-all Acceptability

1 -I didn't like it at all

Purchase Intent




4 -I might buy it




Comments:


Respondent:Date:





8 -I liked it a lot








Purchase Intent




4 -I might buy it




Comments:


Respondent:Date:





8 -I liked it a lot








Purchase Intent




4 -I might buy it




Comments:

REFERENCES

Acceptability. (1996). Retrieved February 16, 2015, from LoveToKnow, Corp.: http://www.yourdictionary.com/acceptabilityAtis Fruit - Sweet Sop / Sugar Apple (Anona squamosa L.). (2005). Retrieved 19 2015, February, from Philippine Herbal Medicine: http://www.philippineherbalmedicine.org/atis.htmBender, D. A. (2005). A Dictionary of Food and Nutrition. Retrieved February 19, 2015, from HighBeam Research, Inc: http://www.encyclopedia.com/doc/1O39-hedonicscale.htmlBenero, J. R., Collazo-Riviera, A. L., & De George, L.M. (1974). Studies on the preparation and shelf-life ofsoursop, tamarind and blended soursop-tamarind softdrinks. Journal of Agriculture University of Puerto Rico,58, 99104.British Nutrition Foundation. (2015). Sensory Evaluation. Retrieved February 19, 2015, from Food a Fact of Life: http://www.foodafactoflife.org.uk/sheet.aspx?siteId=19&sectionId=83&contentId=308Claassen, M.R., & Lawless, H.T. (1992). A comparison of descriptive terminology systems for the sensory analysis of flavor defects in milk. Journal of Food Science, 57, 596-621. http://dx.doi.org/10.1111/j.1365-2621.1992.tb08051.xConcentration. (n.d.). Retrieved February 2, 2015, from Merriam-Webster: http://www.merriam-webster.com/dictionary/concentrationde Oliveira, S. L., Guerra, N.b., Maciel, M. I. S., & Livera, A. V. S. (1994). Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop (Annona muricata)maturation. Journal of Food Science, 59, 10501052.Fruit. (2002). Retrieved February 9, 2015, from Wikipedia.org: http://en.wikipedia.org/wiki/FruitJam and Jelly Guide. (n.d.). Retrieved February 19, 2015, from Armadillo Peppers/Mad Cow Memories, LLC: http://www.armadillopeppers.com/Jam_and_Jelly_Guide.htmlJones, L. V., Peryam, D. R., & Thurstone, L. L. (1954). Development of a Scale for Measuring Soldiers' Food Preference. Journal of Food Science.Key, J. P. (1997). 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M., & Mnaiguis, P. L. (1965). The preparation and storage properties of canned guwayabanom (Annona muricata L.) concentrate. Philippine Journal of Science, 94, 161169.Peters, M., Badrie, N., & Comissiong, E. (2001).Processing and quality evaluation of soursop (Annonamuricata L.). Journal of Quality, 24, 361374.Preserve. (n.d.). Retrieved February 3, 2015, from Merriam-Webster: http://www.merriam-webster.com/dictionary/preserveReau, B. J. (2011, July 05). Evaluating Consumer Acceptance of Food Products. Retrieved January 12, 2015, from Michigan State University: http://msue.anr.msu.edu/news/evaluating_consumer_acceptance_of_food_productsSanchez-Nieva, F., Igaravidez, L., & Lopez-Ramos, B.(1953). The preparation of soursop nectar. University of Puerto Rico Agriculture Experimental Stational Technical Paper, 11, 519.Sensory Analysis. (2014, August 03). Retrieved March 13, 2015, from Wikipedia.org: http://en.wikipedia.org/wiki/Sensory_analysisSidel, J.L., & Stone, H. (1993). 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Retrieved February 19, 2015, from SafetyNet Systems Ltd: http://www.purejam.com/History_of_Jam.htmThe Society of Sensory Professionals. (n.d.). Retrieved February 19, 2015, from The 9-Point Hedonic Scale: http://www.sensorysociety.org/knowledge/sspwiki/Pages/The%209-point%20Hedonic%20Scale.aspxUmme., A., Bambang, S., Salmah, Y., & B. Jamilah, B. (2001). Effect of pasteurization on sensory quality of natural soursop puree under different storage conditions. Food Chem., 75, 293301.Visual Aspect. (n.d.). Retrieved February 21, 2015, from Vocabulary.com: http://www.vocabulary.com/dictionary/visual%20aspectWilson, C. (2013, March 07). The History Of Jam & Jelly. Retrieved February 19, 2015, from LunaGrown: https://www.lunagrown.com/the-history-of-jam-jellyWijenayake, I. (2005). Guyabano Jam. In: Livelihood Made Simple. Metro Manila: Philippine Publishing House.

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