Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010

This study was conducted to produce ready-to-eat jelly dessert using the underutilized guyabano fruit, as researches made by McLaughlin in 1970 described the potency of guyabano against cancer (BAS, 2008). Three initial formulations were done with varrying proportions of guyabano pulp: 8%, guyabano pulp, 11%, and guyabano pulp, and 15% guyabano pulp. Preference Ranking was used to determine which of the three proportions were most preferred and Friedman Test and Pairwise Comparison of Means were employed to analyze the responses. The formulation with 11% guyabano pulp proportion was chosen as the final formulation. This formulation was subjected to Consumer Acceptability Test with values analyzed through Sign Test for Means, which indicated that the guyabano jelly dessert was acceptable. Samples of the product were stored at room and refrigerated temperatures and physico-chemical analyses and physical observation were monitored for 144 hours. Mold growth was observed at the 120th and 144th hour of observation for samples stored at room temperature. Analysis of Variance and T-test were used to analyze the data. Comparing the values obtained from the room temperature and refrigerated temperature, no significant difference was observed for the pH and the % TTA of the product. Given the observations of mold growth in the samples stored at room temperature and the significant difference for the means of the % sag and TSS values between the samples stored in two storage temperatures, it was recommended that the product be stored at refrigerated temperature to preserve its gel integrity.