Development of Calamansi (Citrofortunella Microcarpa) Gummy Candy

Abstract

This study aimed to develop and evaluate Calamansi Gummy Candy, focusing on consumer acceptability, recipe formulation optimization, and microbial safety. The research addresses the growing interest in innovative confectionery products by utilizing the distinct flavor profile of calamansi. An experimental and quantitative research design was employed, collecting numerical data from a purposive sample of 53 respondents—comprising first- and second-year Bachelor of Technology and Livelihood Education (BTLED) students majoring in Home Economics at Pangasinan State University, Lingayen Campus—who were selected for their background and experience in food-related fields. Frequency counts and percentage distribution were used to analyze the respondents’ demographic profiles, while the weighted mean determined the level of acceptability across four product treatments. To assess significant differences in sensory acceptability, Analysis of Variance (ANOVA) with Scheffé Post Hoc Test was utilized. A structured survey questionnaire served as the primary data-gathering tool, capturing the respondents' demographic data (age, sex, and year level) and their evaluation of the Calamansi Gummy Candy’s sensory attributes—namely aroma, taste, texture, and overall acceptability—using a 5-point Hedonic Scale. Statistical analysis revealed significant differences in the respondents’ acceptability ratings among the four formulations, particularly in terms of texture, aroma, taste, and overall appeal. Notably, “Treatment 2” emerged as the most preferred formulation. In addition, microbial analysis confirmed that the Calamansi Gummy Candy met safety and quality standards, indicating its suitability for consumption. Based on these findings, the study recommends the inclusion of "appearance" as an additional criterion in future sensory evaluations. It also suggests involving a more diverse group of respondents from varying age groups and disciplines to obtain broader insights. Furthermore, researchers are encouraged to explore techniques to minimize the natural bitterness of calamansi and to conduct further studies on the product’s physicochemical properties and shelf life for potential commercial viability.