Philippine E-Journals

The Turmeric Candy: Product Development, Acceptability Level and Nutrient Content

Cielo Alfeche | Milliza Jane De Vera | Ma. Josyle Ruelo

 

Abstract:

The study measured the acceptability and nutritional content of the turmeric candy. It aimed to answer the following questions: (1) What is the acceptability level of Product A and Product B Turmeric candies in terms of appearance, flavor, and kinesthetic attributes. (2) Are there significant differences in the overall acceptability of Product A and Product B in terms of appearance, flavor, and kinesthetic attributes. (3) What are the nutrient contents of Product A and Product B turmeric candies in terms of: ash, calorie, carbohydrates, crude fats, crude fiber, crude protein, moisture. (4) Do Product A and Product B contain curcumin? This study used universal sampling technique which involved one hundred twenty seven (127) students of the Nursing Department of the University of the Immaculate Conception (UIC). Respondents were given guided response type questionnaires. Percentage and overall acceptability level were measured with the use of hedonic scale to answer statements 1 and 2. The two products, Product A and Product B, underwent biochemical analysis to determine their nutrient contents. The survey showed that respondents preferred Product B. Based on t-test, there is a significant difference between the products in terms of acceptability affecting the preference of the respondents.