Acceptability of Sugar Apple (Annona squamosa) Fruit as Preserve

ACCEPTABILITY OF SUGAR APPLE (Annona squamosa) FRUIT AS PRESERVE

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

In partial fulfillment of the requirements in HRM !"

#u$mitted $y

%eremiah &' (strada Tina Camille R' &uyco Catherine F' )ioso Melissa #' Mapa *i+a Farah Pearlfe F' Painaga

March ,-!.

TABLE OF CONTENTS

TITLE PAGE

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ABSTRACT

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ACKNOWLEDGEMENTS

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TABLE OF CONTENTS

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LIST OF ABBREVIATIONS

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LIST OF NOMENCLATURE

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LIST OF TABLES AND FIGURES LIST OF SYMBOLS

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CHAPTER I

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Intr Introd oduct uctio ion n to the the #tudy #tudy

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0$1e 0$1ect ctiv ives es of the the #tu #tudy dy

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Hypothesis

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Theo Theore reti tica call Fram Frame2 e2or or3 3

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Conc Concep eptu tual al Fram Frame2 e2or or3 3

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#cope #cope and 4imi 4imitat tation ion of of the the #tudy #tudy )efinition of Te Terms CHAPTER II

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Review of Relae! Lie"a#"e

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Food Preser Preservat vation ion Histor History y

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History of %am and %ellies

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#ugar Apple (Annona squamosa) 0rig 0rigin in and and )is )istr tri$ i$ut utio ion n

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6eeping 7u 7uality

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Fruit Preservation

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#ensory (valuation

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#enso #ensory ry (val (valuat uatio ion n and and 7ual 7ualit ity y of Food Food

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CHAPTER III

Me$o!olo%& ////////////////////''''''''''''!8

Purpose

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)esign of the #tudy

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Respondents

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#ensory Characteristics and Appropriate :oca$ulary :oca$ulary ////////'''''''''''',Acceptance Test

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Research Instruments nts

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:aria$les

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(;pe (;peri rime ment ntal al Proc Proced edur uree

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)ata Collection

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#tatistical Analysis

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REFERENCES

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APPENDICES

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A' ,.< Conce ncentr ntration ////////////////////''''' '''''''''' !' 9=Po 9=Poin intt Hedo Hedoni nicc #cal #calee ///// ///// ///// ////// /// ///// ////// /// / ,' #ensory (v (valuation //////////////////// "' Acceptance Test //////////////////// &' .-< Conc Conceentr ntration ////////////////////''''' '''''''''' !' 9=Po 9=Poin intt Hedo Hedoni nicc #cal #calee ///// ///// ///// ////// /// ///// ////// /// / ,' #ensory (v (valuation //////////////////// "' Acceptance Test //////////////////// C' 5.< Concentratio Concentration n //////// //////////// //////// //////// ////''''''' '''''''''''' ''''' !' 9=Po 9=Poin intt Hedo Hedoni nicc #cal #calee ///// ///// ///// ////// /// ///// ////// /// / ,' #ensory (v (valuation //////////////////// "' Acceptance Test ////////////////////

)' Rese Resear arch cher erss> Profi Profille ////// ////// /// ///// ////// /// ///// ////'' '''' '''' '''' '''' '''' '' !' %eremiah &' (strada //////////////////// ,' Tina Tina Cami Camill llee R' &uyc &uyco o //// ////// //// //// //// //// //// //// //// // "' Catherine F' )ioso //////////////////// ' Melissa #' #' Ma Mapa //////////////////// .' *i+a *i+a Far Farra rah h Pear Pearlf lfee F' Pain Painag agaa //// ////// //// //// //// //// //// /// /

LIST OF ABBREVIATIONS

A'?'

Academic ?ear

&*F

&ritish *utrition Foundation

CHM

College of Hospitality Management

cm

Centimeter @measurement

CPU

Central Philippine University

):

)ependent :aria$le

F

Fahrenheit @measurement

F# T

Food #cience and Technology

ft

Feet @measurement

g

Brams @measurement

IFT

Institute of Food Technologists

in

Inches @measurement

I:

Independent :aria$le

m

Meter @measurement

ml

Milliliter @measurement

PHM

Philippine Her$al Medicine

#P##

#tatistical Pac3age for #ocial #ciences

UTT

University of Trinidad and To$ago

LIST OF NOMENCLATURE

9-point Hedonic Scale

Bacteria

Aftertaste

Chi-square

Analytic

Composition

Annona squamosa

Concentration

Appealing

Consumers

Appetizing

Deciduous

Aromatic

Delineate

Dysentery

arameters

!aluation

asture

"rame#or$

ectin

%auge

reser!e

%erms

*uality

Humidity

*uince +am

&am

Segments

'armelo

Sensory e!aluation

'elimelum

Spoil

'olasses

Sterilization

ac$aging

Storage

alataility

,ariales

anel

,ariance

C(*TRA4 PHI4IPPI*( U*I:(R#IT? )R' 4UCI0 C' TA*

C044(B( 0F H0#PITA4IT? MA*AB(M(*T %AR0 I40I40 CIT?

LIST OF TABLES AND FIGURES

Fi%#"e '

#ugar Apple (Annona squamosa) concentrations squamosa) concentrations on preserve @,.< .-< 5.< as the Independent :aria$le :aria$le @I: the 9=Point Hedonic #cale and #ensory (valuation as an Independent :aria$le :aria$le @I: and the Accepta$ility of #ugar Apple (Annona squamosa) fruit squamosa) fruit as preserve in terms of appearance odor taste te;ture and over=all accepta$ility $eing the )ependent :aria$le @):'

Fi%#"e (

Record card used in the sensory analysis of the acceptance test and purchase intent of #ugar Apple (Annona squamosa) fruit squamosa) fruit as Preserve @,.< .-< and 5.< concentrations'

Ta)le '

#enses Characteristics of (ach #ense and Dord &an3



LIST OF SYMBOLS

<

Percent

E

)egree

EC

)egree Celsius

EF

)egree Fahrenheit

Chapter !



I*"o!#+io*

To appreciate today>s today>s gourmet 1am and the artisans that create it one must loo3 to the past and understand its 1ourney from the 6ings and 7ueens 2ho regaled in its delicate creation the settlers 2ho relied on its nutritional value and sustaina$ility to the troops that utiliGed the quic3 energy 1am 2ould provide them during $attle @Dilson ,-!"' In the current culinary landscape there is a sharp focus on ingredient=driven coo3ing' Restaurants chefs and passionate home coo3s have discovered or rather remem$ered that the $est dish is $orn out of the $est ingredients' According According to #immons @,-!, today 2e see3 out local seasonal ingredients at their pea3 for unsurpassed quality and #ugar Apple is one of these and seasonal ingredients often rot due to the e;cess supply of these in mar3ets' The 2ord marmalade derives from the 4atin melimelum 2hich melimelum 2hich means s2eet apple' Another theory claims that the origin may $e the Portuguese 2ord marmelo marmelo 2hich means quince 1am' The 2ord 1am is pro$a$ly related to the ver$ to 1am 2hich $y the early !8th century meant to press tightly $ut its origin is un3no2n' In !59. the Parisian pastry chef *icolas chef *icolas FranJois Appert Appert laced food in sealed containers and heated them in a $ain=marie' He too3 the first step to2ards the implementation of the steriliGation process 2hich 2as a 3ey element in the $irth of the food preservation industry' Properly Properly sealed food could $e protected from e;ternal germs and the heat eliminated those already present in the food' ?ears ?ears later4ouis later 4ouis Pasteur>s research Pasteur>s research provided the scientific $asis for Appert>s empirical empirical discoveries @Museu de la Confitura ,-!'



According to the Philippine Her$al Medicine @,--. Atis is a relative to custard apple and $elongs to the Annona family native to Central America the Cari$$ean and northern #outh America' Atis 2as introduced to the Philippines d uring the #panish times' The Atis tree is eas y to gro2' Ho2ever Ho2ever it requires tropical or near tropical 2eather' Dhen planted Atis 2ill $egin to $ear fruit in a$out a yearKs time' It 2ill $ear fruit fruit a$out " times a year and the s2eetest fruits are those $orne during the summer months' Also Atis Atis is 3no2n for $eing a relative of #oursop 3no2n in the country for Buya$ano @*emes ,-!,' Though 3no2n to $e a refreshing fruit Atis ho2ever from roots to its fruit has its medicinal value' Moreover according to PHM @,--. crushed seeds cure live infection' Roots may cure dysentery $oiled leaves to alleviate rheumatic pain hasten menstrual flo2 and helps cure fever and colds' The $ar3 may $e used to cure diarrhea and unripe fruits as disinfectant for insect $ites'

O),e+ive- of $e -#!&



This study aims to determine the accepta$ility of #ug ar Apple (Annona squamosa) fruit squamosa) fruit as Preserve' #pecifically the study see3s to ans2er the follo2ing questionsL !

The The acce accept pta$i a$ili lity ty of of #ug #ugar ar Apple pple (Annona squamosa) fruit squamosa) fruit 2ith ,.< of concentration

,

as Preserve in terms ofL a Appearance $ 0dor c Taste d Te;ture and e 0ver 0ver=a =all ll Acc Accep epta ta$i $ili lity ty'' The The acce accept pta$i a$ili lity ty of of #ug #ugar ar Apple pple (Annona squamosa) fruit squamosa) fruit 2ith .-< of concentration as Preserve in terms ofL a Appearance $ 0dor c Taste d Te;ture and e 0ver 0ver=a =all ll Acc Accep epta ta$i $ili lity ty''

"

The The acce accept pta$i a$ili lity ty of of #ug #ugar ar Apple pple (Annona squamosa) fruit squamosa) fruit 2ith 5.< of concentration as Preserve in terms ofL a Appearance $ 0dor c Taste d Te;ture and e 0ver 0ver=a =all ll Acc Accep epta ta$i $ili lity ty''

H&.o$e-i-

There is no significant difference in the accepta$ility of #ugar Apple (Annona squamosa) fruit as Preserve in terms of appearance odor odo r taste te;ture and over=all accepta$ility in concentrations ,.< .-< and 5.<'



T$eo"ei+al F"a/ewo"0

The Accepta$ility of #ugar Apple (Annona squamosa) fruit squamosa) fruit as Preserve in terms of appearance odor taste te;ture and over=all accepta$ility in ,.< .-< and 5.< concentrations are tested using #ensory (valuation and 9=Point Hedonic #cale' Using sensory evaluation a scientific discipline according to the &ritish *utrition Foundation @,--. 2ill let the researchers evaluate and compare the analyses and measures the human responses to the composition of food and drin3' This 2ill also help compare similaritiesNdifferences similaritiesNdifferences in a range of dishesNproducts evaluate a range of e;isting dishesNfood products analyGe food samples for improvements gauge responses to a dishNproduct e'g' accepta$le v unaccepta$le e;plore specific characteristics of an ingredient or dishNfood product chec3 2hether a final dishNfood product meets its original specification and provide o$1ective and su$1ective feed$ac3 data to ena$le informed decisions to $e made' Dith the utiliGation of this type of scientific measure the 9=Point Hedonic #cale according to %ones Peryam and Thurstone @!9.. 7uartermaster and the University of Chicago 2ill ena$le the researchers to determine the accep ta$ility of the product in terms of appearance odor taste te;ture and over=all accepta$ility of each respondent to the samples' Co*+e.#al F"a/ewo"0

From the foregoing theoretical constructs the researcher deemed it necessary to delineate Accepta$ility of #ugar Apple #ugar Apple (Annona squamosa) (Annonaodor squamosa) fruit as Apple squamosa) fruit as Preserve in terms of appearance osquamosa) fruit dor taste te;ture concentrationsthe on #ugar Preserve in (Annona squamosa) fruit 9=Point Hedonic #cale

Preserve in terms ofL and over=all accepta$ility is tested using #ensory (valuation and 9 =Point Hedonic #cale' concentrationsL #ensory (valuation

A' ,. <

appearance odor taste te;ture

&' .- <

and over=all accepta$ility accep ta$ility''



I*.#

P"o+e--

O#.#

"igure .#ugar .#ugar Apple (Annona squamosa) concentrations squamosa) concentrations on preserve @,.< .-< and 5.< is the Independent :aria$le :aria$le @I: or input the 9=Point Hedonic #cale an d #ensory (valuation is the process and the Accepta$ility of #ugar Apple (Annona squamosa) fruit squamosa) fruit as preserve in terms of appearance odor taste te;ture and over=all over=all accepta$ility is the )ependent :aria$le @): or output' S+o.e a*! Li/iaio* of $e S#!&

This study is limited to the use of #ugar Apple (Annona squamosa) fruit squamosa) fruit pulp as the primary component of the preserve 2herein the researchers 2ill determine the accepta$ility of each sample of ,.< .-< and 5.< concentrations accepta$le in terms of appearance odor taste te;ture and over=all accepta$ility 2ith the use of 9=Point Hedonic #cale and #ensory (valuation' Thirty respondents 2ill $e selected using Convenience sampling from the student population of College of Hospitality Management in Central Philippine University to determine the accepta$ility factor of the study' The study 2ill $e conducted in CHM CPU on *ovem$er ,-! to March ,-!. and A'?' A'?' ,-!=,-!.'



Defi*iio* of Te"/Te"/-

The follo2ing terms are defined for reference and clarity in this study' 9-oint Hedonic Scale. Term Term used in tasting panels 2here the 1udges indicate the e;tent of their li3e or disli3e for the food @&ender ,--.' In this study 9-oint Hedonic Scale is Scale is used to determine the accepta$ility of the preserve' Appearance. Intrinsic Appearance. Intrinsic characteristics of the physical p hysical product @4esser !98"' In this study appearance refers appearance refers to an aspect that is to $e determined accepta$le' Sugar Apple. #ugar=apple Apple. #ugar=apple is the fruit of Annona squamosa the most 2idely gro2n species of Annona and a native of the tropical Americas and Dest Dest Indies and is called the Custard Apple in the Philippines @Morton !985' In this study / Sugar apple refers apple refers to the ra2 material that the researchers 2ill use' Concentration. The Concentration. The amount of a component in a given area or volume @httpLNN222'merriam=2e$ster'com' In this study concentration refers concentration refers to the amount of sugar apple ap ple contained in the preserve' "ruit. The usually edi$le reproductive $ody of a seed plant @httpLNN222'merriam= @httpLNN222'merriam= 2e$ster'com' In this study fruit study fruit refers refers to the #ugar Apple (Annona squamosa fruit squamosa fruit..



0dor. A 0dor. A sensation sensation resulting from adequate stimulation of the olfactory organ @httpLNN222'merriam=2e$ster'com' In this study odor refers refers to an aspect that is to $e $ e determined accepta$le' 0!er-all Acceptaility. Totality Totality of something $eing accepta$le @#ingh=Ac3$arali O Mahara1 ,-!"' In this study o!er-all acceptaility refers to the total accepta$ility of the product'

@httpLNN222'merriam= reser!e. To reser!e. To can pic3le or similarly prepare for future use @httpLNN222'merriam= 2e$ster'com' In this study preser!e study preser!e refers refers to the product the researchers 2ant to ma3e' Sensory !aluation. A !aluation. A scientific discipline used to evo3e evo 3e measure analyGe and interpret those responses to products that are perceived $ y the senses of sight smell touch taste and hearing @#idel O #tone !99"' In this study sensory study sensory e!aluation refers e!aluation refers to the discipline that the researchers 2ill use to determine the accepta$ility of the end product' 1aste. To 1aste. To put a small amount of @food or drin3 in your mouth in order to find out 2hat its flavor is @httpLNN222'merriam=2e$st @httpLNN222'merriam=2e$ster' er'com' com' In this study taste refers taste refers to an aspect that is to $e $ e determined accepta$le'



1e2ture. The 1e2ture. The 2ay that a food or drin3 feels in your mouth @httpLNN222'merriam= @httpLNN222'merriam= 2e$ster'com' In this study te2ture refers te2ture refers to an aspect that is to $e determined accepta$le'

Chapter II Review of Relae! Lie"a#"e a*! S#!ieFoo! P"e-e"vaio* Hi-o"&

The astonishing fact a$out food preservation is that it permeated every culture at nearly every moment in time' To survive ancient man had to harness nature' In froGen c limates he froGe seal meat on the ice' In tropical climates he dried foods in the sun @*ummer ,--,' Food $y its nature $egins to spoil the moment it is harvested' Food preservation ena$led ancient man to ma3e roots and live in one place and form a community' He no longer had to consume the 3ill or harvest immediately $ut could preserve some for later use' (ach culture preserved their local food sources using the same $asic methods of food preservation @*ummer @*ummer ,--,'



Also according to *ummer @,--, natural phenomenon triggered the discovery of the preservation technology' #uch #uch discoveries are drying freeGing fermentation pic3ling curing and 1am and 1ellies' Hi-o"& of 1a/ a*! 1ellie-

It is said that the origin of food preservation more specifically the ma3ing of 1am and 1ellies $egan in the Middle (astern countries 2here sugar cane gre2 naturally and are a$undant' Also 1am and 1ellies 2ere first introduced in (urope $y returning crusaders @httpLNN222'armadillopeppers'comN%amand%ellyBuide'html' (arly settlers in *e2 (ngland used other 2a ys of ma3ing 1am using molasses honey and maple sugar to give it the s2eet taste' They used pectin o$tained from $oiling apple pe el to use as the thic3ening agent @httpLNN222'pure1am'comNHistory @httpLNN222'pure1am'comNHistoryof%am'htm' of%am'htm' S#%a" A..le 2 Annona squamosa)

The sugar apple tree ranges from !- to ,- ft @"=Q m in height heigh t 2ith open cro2n of irregular $ranches and some=2hat GigGag t2igs' )eciduous leaves alternately arranged on short hairy petioles are lanceolate or o$long $lunt tipped , to Q in @.=!. cm long and "N to , in @,=. cm 2ide dull=green on the upper side pale 2ith a $loom $elo2 slightly hairy 2hen young aromatic 2hen crushed' Along the $ranch tips opposite the leaves the fragrant flo2ers are $orne singly or in groups of , to ' They are o$long ! to ! !N, in @,'.="'8 cm long never fully open 2ith ! in @,'. cm long drooping stal3s and " fleshy outer petals yello2=green on the outside and pale=yello2 inside 2ith a purple or dar3=red spot at the $ase' The " inner petals are merely



tiny scales' The compound fruit is nearly round ovoid or conical , !N" to  in @Q=!- cm long its thic3 rind composed of 3no$$y 3no$$ y segments pale=green gray=green $luish=green or in one form dull deep=pin3 e;ternally @nearly al2ays 2ith a $loom separating 2hen the fruit is ripe and revealing the mass of conically con ically segmented creamy=2hite glistening delightfully fragrant 1uicy s2eet delicious flesh' Many of the segments enclose a single o$long=cylindric $lac3 or dar3=$ro2n seed a$out !N, in @!',. cm long' There may $e a total of ,- to "8 or perhaps more seeds in the average fruit' #ome trees ho2ever $ear seedless fruits @Morton !985'

O"i%i* a*! Di-"i)#io*

The original home of the sugar apple is un3no2n' It is commonly cultivated in tropical #outh America not often in Central America very frequently in #outhern Me;ico the Dest Dest Indies &ahamas and &ermuda and occasionally in southern Florida' In %amaica Puerto Rico &ar$ados and in dry regions of *orth 7ueensland Australia it has escaped from cultivation and is found 2ild in pastures forests and along roadsides @Morton !985' The #paniards pro$a$ly carried seeds from the *e2 Dorld Dorld to the Philippines and the Portuguese are assumed to have introduced the sugar apple to southern India $efore !.9-' It 2as gro2ing in Indonesia early in the !5th century and has $een 2idely adopted in southern China 7ueensland Australia Polynesia Ha2aii tropical Africa (gypt and the lo2lands of Palestine' Cultivation is most e;tensive in India 2here the tree is also very common as an escape and the



fruit e;ceedingly popular and a$undant a$unda nt in mar3ets' The sugar apple is one of the most important fruits in the interior of &raGil and is conspicuous in the mar3ets of &ahia @Morton !985' Kee.i*% 3#ali&

In India mature fruits treated 2ith .-=Q- g car$ide ripened in , days and thereafter remained in good condition only , days at room temperature 2hile those pac3ed in stra2 ripened in .=Q days and 3ept 2ell for  days' #torage trials in Malaya indicate that the ripening o f sugar apples can $e delayed dela yed $y storage at temperatures $et2een .9E and Q8EF @!.E=,-EC and 8.=9-< relative humidity 2ith lo2 0, and C, H,' To speed ripening at the same temperature and relative humidity levels levels of 0, and C0, should $e high' #toring at "9',EF @EC for . days resulted in chilling in1ury' In (gypt of K&eni MaGarK fruits pic3ed 2hen full gro2n ll. days from set and held at room temperature 8QE to ripened in !- days' 0f KA$d (! RaGi3K fruits !- da ys from set .Q< 2ere ripe in !. days' Therefore KA$d (! RaGi3K is $etter adapted to Upper (gypt (g ypt 2here the climate should promote normal ripening @Morton !985' F"#i P"e-e"vaio*

Preservation 2ith the use of honey or o r sugar 2as 2ell 3no2n to the earliest cultures' Fruits 3ept in honey 2ere commonplace' In ancient Breece quince 2as mi;ed 2ith honey dried some2hat and pac3ed tightly into 1ars' The Romans improved on the method $y coo3ing the quince and honey producing a solid te;ture'



The same fervor of trading 2ith India and the 0rient that $rought pic3led foods to (urope $rought sugar cane' In northern climates that do not have enough sunlight to successfully dry fruits house2ives learned to ma3e preservesheating the fruit 2ith sugar @*ummer ,--,' Se*-o"& Eval#aio*

0ne of the $iggest challenges in creating a ne2 food product produc t is predicting ho2 it 2ill $e accepted $y consumers' There are a num$er of factors that determine consumer acceptance including price convenience and pac3aging $ut one 3ey factor that deserves significant evaluation is the sensory e;perience that consumers c onsumers have 2ith the food @Reau ,-!!' , -!!' Dithout sensory evaluation development efforts reflect the personal feelings vie2s and choices of the product developer deve loper product development team mar3eter@s andNor top management' Thus 2ithout sensory evaluation results 2hich can $e used to $ase product development trade=offs and decisions product development successes 2ill $e fe2 an d development timelines very long' Product developers are usually left at the mercy of decision= dec ision= ma3ers @either in their company or their clients that insist on the c onstant reformulation of products 2ith no end in sight 2hen decisions are ruled $y personal 1udgments preference or intuition @2ithout facts This does not mean that decisions cannot $e made 2ithout the guidance of sensory evaluation $ut rather implies that the timely successful development and launch of ne2 products depend on the manner in 2hich decisions are reached and ne2 product strategies are formulated @#ingh=Ac3$arali O Mahara1 ,-!"' Se*-o"& Eval#aio* a*! 3#ali& of Foo!



For today>s consumers the primary consideration for selecting and eating a food commodity is the product>s palata$ility or eating quality and other quality parameters such as nutrition and 2holesomeness are secondary @Meiselman O MacFie !99Q 4a2less 4a2less O Heymann !998' In order for players in the food and $everage industry to have a mar3et edgeNsuccess they should ensure that the quality of food is appealing and appetising or more specifically that the eating quality attri$utes of aroma taste aftertaste tactual properties and appearance is accepta$le to the consumer so that they crave for more' Thus if 2e accept accep t that food quality is that 2hich the consumer li3es $est and that the grades of quality are understood un derstood more $y the degree of desira$le attri$utes and a$sence of undesira$le ch aracteristics 2hich are primarily detected $y the consumer>s sensory organs then a good method of d eciding quality of a food is through sensory evaluation' #ensory evaluation has $een defined as a scientific discipline used to evo0e4 /ea-#"e4 a*al&5e a*! i*e"."e those responses to products as perceived through the senses of sight

smell touch taste and hearing @#idel O #tone !99"' (ach aspect in this definition has a specific meaning requirement or implicationL !

To evo0e reactions requires specific rigorous research methods' It also requires an understanding of physiology anatomy anatomy $iochemistry psychology psychology genetics @e'g' taste or odor $lindness for certain su$stances the requirements for and influence of the test

procedures the test environment and more' , To /ea-#"e reactions requires measuring instruments that are qualitative or quantitative in nature to determine human reaction reac tion to one or more varia$les in a product or material' It



requires 3no2ledge regarding measuring instruments and their application statistics computer science research methodologiesNprotocols the effect of the test environment

"

requirements for tests test facilities and more' To a*al&5e reactions requires the application of the correct statistical soft2are test statistics computer literacy as 2ell as 3no2ledge of physiology psychology $ehavioral



science and more to evaluate eva luate qualitative and quantitative results' To i*e"."e reactions requires 3no2ledge of statistics food science computer soft2are chemistry $iochemistry $iochemistry physics gastronomy and more' It also requires the a$ility to 2rite detailed and precise e;ecutive summaries' It requires good presentation s3ills and the a$ility to advise courses of action $ased on the facts 2ithout $eing prescriptive' Perceived through the senses requires 3no2ledge a$out physiology and psychology in general @e'g' the effect of satiety and emotion on perception' It also requires 3no2ledge regarding the physiology of the eyes ears tongue mouth fingers and nose' #ensory analysis can $e considered to $e an interdisciplinary science that uses human

panelists sensory perception related to thresholds of determination determination of attri$utes the variance in individual sensory response e;perimental design to measure the sensory characteristics and the accepta$ility of food products as 2ell as man y other materials' #ince there is no one instrument that can replicate or replace the human psychological and emotional response the sensory evaluation component of any an y food study is essential and the importance of g ood e;perimental design cannot $e overemphasiGed in sensory e;periments @4a2less O 6lein !989 Meiselman Mastroianni &uller O (d2ards !999'



#ensory analysis is applica$le to a variety of areas such as inspection of ra2 materials product development product improvement cost reduction quality control selection of pac3aging material shelf lifeNstorage studies esta$lishing esta$lishing analyticalNinstrumentNsensory relationship and process development' For all sensory assessment methods humans are the measuring instrument' In order for a sensory assessment to provide relia$le and valid results the sensory panel must $e treated as a scientific instrument that is mem$ers of the panel must $e screened cali$rated and validated @Meilgaard Carr O Civille !999'

So#"-o. (Annona muricata L.) Pa-e#"i5aio* a*! Ne+a" P"o+e--i*%

In the preparation of soursop nectar the process involved dispersing the soursop fruit pulp in 2ater removing the seeds $y screening treating the pulp in a scre2 press press or paddle finisher 2ith -'-, inch perforated screens to remove fi$er the addition of 2ater to lo2er viscosity the addition of citric acid to pH "'5 " '5 and sugar to !.E&ri; and flash=pasteuriGing' Cans of the 1uice 3ept 2ell at room temperature for at least a year' The ascor$ic acid content of the pulp is appro;imately 9'- mgN!-- g @*ieva IgaravideG O Ramos !9."' #ancheG=*ieva and colleagues @!9." determined the effect of dilution of the e;tracted soursop pulp on the viscosity and solu$le solids @E&ri; content of the pulp dispersion' The total solu$le solids should $e $et2een Q and 8E&ri;' To o$tain the correct acidsugar the pH of the nectar should shou ld $e "'5 corresponding to a total acidity of -'< the total solu$le



solids should $e $et2een !!=!.E&ri;' The nectars 2ere pasteuriGed at 9-'QEC and canned in plain tin cans' Ascor$ic acid is to $e added to the pasteuriGed puree at a rate of -'.!'. gN-'. 3g as this improves the retention of the nectar>s flavor and serves as an antio;idant to control polyphenol o;idase=mediated pulp dar3ening of the fruit @de 0liveira Buerra Maciel O 4ivera !99' PasteuriGation at 59EC for Q9 s improved the sensory color flavor appearance and overall accepta$ility of soursop puree @Umme &am$ang #almah O %amilah ,--!' Also the pasteuriGed puree pac3ed in laminated aluminum foil at EC had the highest score for all sensory attri$utes evaluated over the lacquered can ca n and high=polyethylene plastic $ottle' Flash pasteuriGed and canned nectar can $e 3ept for up to a year at "-EC 2ithout noticea$le loss in quality @*ieva IgaravideG O Ramos !9." &enero Riviera O )e Beorge !95 Payumo P ayumo Pilac O Mnaiguis !9Q.' #oursop nectar 2as processed from pasteuriGed unstored or pasteuriGed froGen pulp' *ectars of pH "'Q"'5 2ith -'!< ;anthan gum 2ere produced from either Q! or 8!&ri; pulp and increased to !" or !.E&ri; $y addition of sucrose @Peters &adrie O Comissiong ,--!'



Chapter III Me$o!olo%&

The purpose of this study is to determine the Accepta$ility of #ugar Apple (Annona squamosa) Fruit squamosa) Fruit as Preserve in terms of appearance odor taste te;ture and over=all accepta$ility' The The chapter 2as divided into the follo2ing topicsL ! , "  . Q 5 8

Research )esign Respondents #ensory #ensory Charac Character terist istics ics and Appr Appropr opriat iatee :oca$ :oca$ula ulary ry Rese Resear arch ch Inst nstrum rument ent :aria$les (;pe (;peri rim ment ental Pr Proces ocesss )ata ata Collecti ction #tat #tatis isti tica call Analy nalysi siss



67'

Re-ea"+$ De-i%*

In this study (;perimental Research design 2ill $e used' This design 2ill $e used to determine the Accepta$ility of #ugar Apple (Annona squamosa) fruit squamosa) fruit as preserve in terms of appearance odor taste te;ture and a nd over=all accepta$ility' This design is a $lueprint of the procedure that ena$les the researcher to test his hypothesis $y reaching valid conclusions a$out relationships $et2een independent and dependent depen dent varia$les' It refers to the conceptual frame2or3 2ithin 2hich the e;periment is conducted @6e y !995' In this design the researchers diverged the concentrations of sugar apple conten t in the preserve samples of ,.< .-< and 5.< concentrations to test the accepta$ility of #ugar Apple Apple (Annona squamosa) fruit squamosa) fruit as preserve in terms of appearance appearance odor taste te;ture and over=all accepta$ility' 67(

Re-.o*!e*-

The aim of this study is to determine the Accepta$ility of #ugar Apple (Annona squamosa) fruit squamosa) fruit as preserve in terms of appearance odor taste te;ture and over=all accepta$ility' accepta$ility' Therefore study participants 2ere selected using convenience sampling from the student population of CHM CPU' 676 Se*-o"& C$a"a+e"i-i+- a*! A.."o."iae Vo+a)#la"&

Se*-e

#igh #ightt #mell

Taste Touch

C$a"a+e"i-i+-

Appea ppeara ranc nce= e= col color or siGe iGe shape hape transparency dullness gloss Aroma= flavor aromatics Flavor= oudor mouth feel and taste= s2eet salt sour $itter Te;ture mouth feel

Wo"! Ba*0 AppetiGing colorful grainy foamy greasy shiny stringy crystalline Aromatic floral rotten acrid musty fragrant scented pungent #2eet cool $itter Gesty hot tangy sour sharp rich salty &rittle ru$$ery gritty $u$$ly sandy tender soft



(ac h #ense and Dord Dord &an3 Ta)le '8 #enses Characteristics of (ach #enses used for the e;amination of different food and $everage characteristics and some of the 2ords from a 2ord $an3 679

Re-ea"+$ I*-"#/e*

The researchers 2ill use #urvey as research instrument formulated $y integrating 9=point hedonic scale and sensory evaluation as the measure for the accepta$ility of #ugar Apple (Annona squamosa) fruit squamosa) fruit as preserve in terms of appearance odor taste te;ture and o ver=all accepta$ility adapted from A Manual of 4a$oratory Procedures and Principles in Food Preparation in %uzman3s 4ntroduction to "ood reparation $y reparation $y 4una @,--.' #ensory evaluation 2ill $e used to assess the accepta$ility factor of #ugar Apple (Annona squamosa) fruit squamosa) fruit as preserve to avoid $iased results from using traditional traditional grading method' According to Claassen O 4a2less @!99, these shortcomings includes the non=prediction of consumer accep tance the quality assessments are su$1ective assigning qualitative scores is difficult and doesn>t com$ine analytically oriented attri$ute ratings 2ith affectively oriented scores'



S+o"e Ca"! fo" A++e.a*+e Te- Te-

Respondent L )ateL  Instructions L ?ou ?ou are receiving a sample of #ugar Apple (Annona squamosa) fruit Preserve 2ith ,.< concentration' Please assess the codified sample and indicate $ased on the scale $elo2 2hether you li3ed or did not li3e each attri$ute'

9= 8= 5= Q= .= = "= ,= !=

4i3e e;tremely 4i3e very much 4i3e moderately 4i3e slightly *either li3e nor disli3e )isli3e slightly )isli3e moderately )isli3e very much )isli3e e;tremely

P#"+$a-e I*e* Indicate on a scale of ! to . 2hat your attri$ute 2ould $e if you found the samples for sale .= I certainly 2ould $uy it = I might $uy it "= I might $uy itNI might not $uy it ,= I might not $uy it != I certainly 2ould not $uy it

CommentsL

A"i)#e Appearance 0dor Taste Te;ture 0ver=all Accepta$ility

Val#e

Sa/.le ,.< Concentration

Val#e



"igure 5. Record card used in the sensory analysis of the acceptance test and purchase intent of #ugar Apple (Annona squamosa) fruit squamosa) fruit as Preserve @,.< .-< and 5.< concentrations adapted from A Manual of 4a$oratory Procedures and Principles in Food Preparation in %uzman3s 4ntroduction to "ood reparation $y reparation $y 4una @,--.' 67:

Va"ia)le-

Independent varia$leL

#ugar Apple (Annona squamosa) concentrations squamosa) concentrations on

I*PUT

preserveL A' ,. < concentrations &' .- < concentrations C' 5. < concentrations

ProcessL

9=Point Hedonic #cale #ensory (valuation

)ependent varia$lesL

Accepta$ility of of #u #ugar Apple (Annona squamosa) fruit squamosa) fruit

0UTPUT

as Preserve in terms ofL appearance odor taste te;ture and over=all ove r=all accepta$ility' accepta$ility'



67;

E<.e"i/e*al P" P"o+e!#"e

Peeling )eseeding and Chopping of Fruits

Measuring Ingredients

Processing of Fruits

Pac3aging

#ensory (valuation



67=

Daa Colle+io*

)uring the e;periment concentrations  Concentration A @,.< concentration Concentration & @.-< and Concentration C @5.< concentrations 2ill 2ill $e given to "- students from CHM of CPU to determine the accepta$ility of #ugar Apple Apple (Annona squamosa) fruit squamosa) fruit as preserve in terms of appearance odor taste te;ture and over=all over=all accepta$ility' The survey test is adapted from A Manual of 4a$oratory Procedures and Principles in Food Preparation in %uzman3s 4ntroduction to "ood reparation $y reparation $y 4una @,--.' 67>

Sai-i+al A* A*al&-i-

In order to test the hypothesis the relevant data 2ill $e analyGed using Chi=square' )ata 2ill $e analyGed on computer using #P## for 2indo2s programme' 0n the $asis of analysis findings conclusions and recommendations 2ere made'



Chapter I: Daa A*al&-i- a*! Fi*!i*%-

In this chapter the results of the data analysis are presented' The data 2ere collected and then processed in response to the pro$lem posed in the first chapter' Three fundamental o$1ectives drove the collection of the data and the su$sequent data analysis' Those goals 2ere to determine the Accepta$ility of #ugar Apple (Annona squamosa) fruit squamosa) fruit as Preserve in ,.< .-< and 5.< concentrations in terms of appearance appear ance odor taste te;ture and over=all accepta$ility' These o$1ectives 2ere accomplished' The findings presented in this chap ter demonstrate the potential of #ugar Apple Apple (Annona squamosa) fruit as preserve' Re-.o*-e Rae

*inety surveys 2ere randomly distri$uted to respondents' Thirty Thirty of 2hich hold the survey for the concentration of ,.< another thirty for .-< concentration and last thirty for 5.< concentration' Therefore 9- surveys 2ere considered legitimate for this research' Dith Dith 9returned and usea$le surveys out of 9- the response rate 2as !--<'



RespondentL  )ateL  #ignatureL  InstructionsL Please ta3e a small amount of the food sa mple and encircle the num$er corresponding to the rate of your assessment inside the $o; provided given that ? i- $e $i%$e- a*! ' i- $e lowe-7

9

=

4i3e e;tremely



8

=

4i3e very much

5

=

=

)isli3e slightly

"

=

)isli3e moderately

,

=

4i3e moderately

)isli3e very

much Q

=

4i3e slightly

!

.

=

*either li3e nor disli3e

=

(;tremely disli3e

?@ Poi* He!o*i+ S+ale

Se*-o"& 3#ali&

Rai*%

Appearance

9

8

5

Q

.



"

,

!

0dor

9

8

5

Q

.



"

,

!

Taste

9

8

5

Q

.



"

,

!

Te;ture

9

8

5

Q

.



"

,

!



0ver=all Appearance

9

8

5

Q

.



"

,

!

Re+o"! Ca"! fo" A++e.a*+e Te- Te-

Respondent L

)ate L

?ou ?ou are receiving a sample of #ugar # ugar Apple (Annona squamosa) fruit Preserve 2ith ,.< concentration' Please assess the codified sample and indicate $ased on the scale $elo2 2hether you li3ed or did not li3e each attri$ute'

9= 8= 5= Q= .= = "= ,= !=

I li3ed it very much I li3ed it a lot I li3ed it moderately I li3ed it slightly I didnKt li3e itNI didnKt disli3e it I didnKt li3e it slightly I didnKt li3e it moderately I didnKt li3e it very much I didnKt li3e it at all

P#"+$a-e I*e* Indicate on a scale of ! to . 2hat your attri$ute 2ould $e if you found the samples for sale .= I certainly 2ould $uy it = I might $uy it "= I might $uy itNI might not $uy it ,= I might not $uy it != I certainly 2ould not $uy it

CommentsL


Val#e

Sa/.le ,.< Concentration

Val#e




Respondent L

)ate L

?ou ?ou are receiving a sample of #ugar # ugar Apple (Annona squamosa) fruit Preserve 2ith .-< concentration' Please assess the codified sample and indicate $ased on the scale $elo2 2hether you li3ed or did not li3e each attri$ute'

9= 8= 5= Q= .= = "=

I li3ed it very much I li3ed it a lot I li3ed it moderately I li3ed it slightly I didnKt li3e itNI didnKt disli3e it I didnKt li3e it slightly I didnKt li3e it moderately

,= !=

I didnKt li3e it very much I didnKt li3e it at all


P#"+$a-e I*e* Indicate on a scale of ! to . 2hat your attri$ute 2ould $e if you found the samples for sale .= I certainly 2ould $uy it = I might $uy it Sa/.le "= I might $uy itNI might not $uy it ,= I might not $uy it .-< Concentration != I certainly 2ould not $uy it

CommentsL

Val#e

Val#e




Respondent L

)ate L

?ou ?ou are receiving a sample of #ugar # ugar Apple (Annona squamosa) fruit Preserve 2ith 5.< concentration' Please assess the codified sample and indicate $ased on the scale $elo2 2hether you li3ed or did not li3e each attri$ute'

9= 8= 5= Q= .= = "=

I li3ed it very much I li3ed it a lot I li3ed it moderately I li3ed it slightly I didnKt li3e itNI didnKt disli3e it I didnKt li3e it slightly I didnKt li3e it moderately

,= !=

I didnKt li3e it very much I didnKt li3e it at all


P#"+$a-e I*e* Indicate on a scale of ! to . 2hat your attri$ute 2ould $e if you found the samples for sale .= I certainly 2ould $uy it = I might $uy it Sa/.le "= I might $uy itNI might not $uy it ,= I might not $uy it 5.< Concentration != I certainly 2ould not $uy it

CommentsL

Val#e

Val#e



REFERENCES

Acceptaility' Acceptaility' @!99Q' Retrieved Fe$ruary !Q ,-!. from 4oveTo6no2 4oveTo6no2 Corp'L httpLNN222'yourdictionary'comNaccepta$ility Atis "ruit - S#eet Sop 6 Sugar Apple (Anona squamosa 7.)' 7.)' @,--.' Retrieved !9 ,-!. ,- !. Fe$ruary from Philippine Her$al MedicineL httpLNN222'philippineher$almedicine'orgNatis'htm httpLNN222'philippineher$almedicine'orgNatis'htm &ender )' A' @,--.' A @,--.' A Dictionary of "ood and 8utrition' 8utrition' Retrieved Fe$ruary !9 ,-!. from High&eam Research IncL httpLNN222'encyclopedia'comNdocN!0"9=hedonicscale'html httpLNN222'encyclopedia'comNdocN!0"9=hedonicscale'html &enero %' R' CollaGo=Riviera A' 4' O )e Beorge 4'M' @!95' Studies on the preparation the preparation and shelf-life ofsoursop/ tamarind and tamarind and lended lended soursop-tamarind soursop-tamarind softdrin$s' softdrin$s' %ournal of Agriculture University of Puerto of Puerto Rico.8 99!-' &ritish *utrition Foundation' @,-!.' Sensory !aluation' !aluation' Retrieved Fe$ruary !9 ,-!. from Food a Fact of 4ifeL httpLNN222'foodafactoflife'org'u3Nsheet'asp;S httpLNN222'foodafactoflife'org'u3Nsheet'asp;S siteId!9OsectionId8"OcontentId"-8 Claassen M'R' O 4a2less H'T' @!99,' A @!99,' A comparison of descripti!e terminology systems for for the sensory analysis of fla!or defects in mil$. %ournal mil$. %ournal of Food #cience .5 .9Q=Q,!' httpLNNd;'doi'orgN!-'!!!!N1'!"Q.=,Q,!'!99,'t$-8-.!';



Concentration' Concentration' @n'd'' Retrieved Fe$ruary , ,-!. from Merriam=De$sterL Merriam=De$sterL httpLNN222'merriam= httpLNN222'merriam= 2e$ster'comNdictionaryNconcentration de 0liveira #' 4' Buerra *'$' Buerra *'$' Maciel M' I' #' O 4ivera A' :' #' @!99 ). olyphenolo2idase ). olyphenolo2idase acti!ity/ polyphenols acti!ity/ polyphenols concentration and ro#ning and ro#ning intensity intensity during soursop soursop (Annona muricata)maturation. %ournal of Food of Food #cience .9 !-.-!-.,' "ruit ' @,--,' Retrieved Fe$ruary 9 ,-!. from Di3ipedia'orgL Di3ipedia'orgL httpLNNen'2i3ipedia'orgN2i3iNFruit &am and &elly %uide' %uide' @n'd'' Retrieved Fe$ruary !9 ,-!. from Armadillo PeppersNMad Co2 Memories 44CL httpLNN222'armadillopeppers'comN%amand%ellyBuide'html httpLNN222'armadillopeppers'comN%amand%ellyBuide'html %ones 4' :' :' Peryam )' R' O Thurstone 4' 4' @!9.' )evelopment of a #cale for Measuring #oldiersK Food Preference' &ournal Preference' &ournal of "ood Science' Science' 6ey %' P' @!995' 2perimental @!995' 2perimental esearch Design' Design' Retrieved %anuary !- ,-!. from Research )esign in 0ccupational (ducationL httpLNN222'o3state'eduNagNagedcmhNacademicNaged.98-aN.98-Nne2page,'htm 4a2less H'T' H'T' O Heymann H' @!998' Sensory !aluation of "ood: rinciples and ractices' ractices' *e2 ?or3L ?or3L ChapmanO ChapmanO Hall' 4a2less H'T' O 6lein &'P' @!989' Academic @!989' Academic !s 4ndustrial erspecti!e on Sensory !aluation. %ournal of #ensory #tudies " ,-.=,!Q' httpLNNd;'doi'orgN!-'!!!!N1'!5.= .9'!989't$--.'; .9'!989't$--. ';



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*ummer &' A' @,--, May' Historical May' Historical 0rigin of "ood reser!ation reser!ation'' Retrieved %anuary !- ,-!. from *ational Center for Home PreservationL httpLNNnchfp'uga'eduNpu$licationsNnchfpNfactsheetsNfoodpreshist'html 0dor ' @n'd'' Retrieved Fe$ruary 9 ,-!. from Merriam=De$sterL Merriam=De$sterL httpLNN222'merriam= httpLNN222'merriam= 2e$ster'comNdictionaryNodor Payumo (' M' Pilac 4' M' O Mnaiguis P' 4' @!9Q.' 1he preparation 1he preparation and storage properties storage properties of canned of canned gu#ayaanom gu#ayaanom (Annona muricata 7.) muricata 7.) concentrate. Philippine %ournal of #cience 9 !Q!!Q9' Peters M' &adrie *' &adrie *' O Comissiong (' @,--!' rocessing and rocessing and quality quality e!aluation of soursop soursop (Annonamuricata 7.). (Annonamuricata 7.). %ournal of 7uality of 7uality , "Q!"5' reser!e' reser!e' @n'd'' Retrieved Fe$ruary " ,-!. from Merriam=De$sterL Merriam=De$sterL httpLNN222'merriam= httpLNN222'merriam= 2e$ster'comNdictionaryNpreserve Reau &' %' @,-!! %uly -.' !aluating -.' !aluating Consumer Acceptance of "ood roducts' roducts' Retrieved %anuary !, ,-!. from Michigan #tate UniversityL httpLNNmsue'anr'msu'eduNne2sNevaluatingconsumeracceptanceoffoodproducts #ancheG=*ieva F' IgaravideG 4' O 4opeG=Ramos &'@!9."' The preparation of soursop nectar' =ni!ersity of uerto ico Agriculture 2perimental Stational 1echnical aper  !! .!9' Sensory Analysis' Analysis' @,-! August -"' Retrieved March !" ,-!. from Di3ipedia'orgL Di3ipedia'orgL httpLNNen'2i3ipedia'orgN2i3iN#ensoryanalysis



#idel %'4' O #tone H' @!99"' 1he role of sensory e!aluation in the food industry' industry' Food 7uality O Preference  Q.=5"' #an )iegoL Academic Press' #immons A' @,-!,' American @,-!,' American Coo$ery. 6ansas Coo$ery. 6ansas CityL Andre2s McMeel Pu$lishing 44C' #ingh=Ac3$arali )' O Mahara1 R' @,-!"' #ensory (valuation as a Tool in )etermining Accepta$ility of Innovative Products )eveloped $y Undergraduate #tudents in Food #cience and Technology Technology at the University of Trinidad and To$ogo' &ournal &ournal of Curriculum and 1eaching ' Sugar Apple' Apple' @,-! Fe$ruary ,"' Retrieved March , ,-!. from Di3ipedia'orgL httpLNNen'2i3ipedia'orgN2i3iN#ugar=apple 1aste' 1aste' @n'd'' Retrieved Fe$ruary !5 ,-!. from Merriam=De$sterL Merriam=De$sterL httpLNN222'merriam= httpLNN222'merriam= 2e$ster'comNdictionaryNtaste 1ecture' 1ecture' @n'd'' Retrieved March 5 ,-!. from Merriam=De$sterL Merriam=De$sterL httpLNN222'merriam= httpLNN222'merriam= 2e$ster'comNdictionaryNte;ture 1he History of &am' &am' @n'd'' Retrieved Fe$ruary !9 ,-!. from Museu de la ConfituraL httpLNNmuseuconfitura'comNenNhistoria=de=la=confituraN 1he &am Site' Site' @n'd'' Retrieved Fe$ruary !9 ,-!. from #afety*et #ystems 4tdL httpLNN222'pure1am'comNHistoryof%am'htm



1he Society of o f Sensory rofessionals' rofessionals' @n'd'' Retrieved Fe$ruary !9 ,-!. from The 9=Point Hedonic #caleL httpLNN222'sensorysociety' httpLNN222'sensorysociety'orgN3no2ledgeNssp2i3iNPagesNThe<,-9=point orgN3no2ledgeNssp2i3iNPagesNThe<,-9=point <,-Hedonic<,-#cale'asp; Umme' A' &am$ang #' #almah ?' O &' %amilah &' @,--!' ffect @,--!' ffect of of pasteurization pasteurization on sensory quality of natural of natural soursop puree soursop puree under different under different storage storage conditions. Food Chem' 5. ,9""-!' ,isual Aspect ' @n'd'' Retrieved Fe$ruary ,! ,-!. from :oca$ulary' :oca$ulary'comL comL httpLNN222'voca$ulary'comNdictionaryNvisual<,-aspect Dilson Dilson C' @,-!" March -5' 1he History 0f &am > &elly' &elly' Retrieved Fe$ruary !9 ,-!. from 4unaBro2nL httpsLNN222'lunagro2n'comNthe=history httpsLNN222'lunagro2n'comNthe=history=of=1am=1elly =of=1am=1elly Di1enaya3e I' @,--.' %uyaano &am. InL 4ivelihood Made #imple' Metro ManilaL Philippine Pu$lishing House'

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