Production And Evaluation Of Kamias And Watermelonrind (Kawar) As Souring Agent

Dexter  O. Andrade,

Production And Evaluation Of Kamias And Watermelonrind (Kawar) As Souring Agent

Discipline: Food and Beverage Production

Abstract:

This study aimed to determine the acceptability and marketability of Kamias and Watermelon Rind (KaWaR) as souring agent based on the evaluation of the respondents in Antipolo City. The experimental method of research was used with a survey questionnaire as the data gathering instrument. The study used the nine Hedonic rating scale for the level of acceptability and five Likert scale for the level of marketability of the kamias and watermelon rind (KaWaR) souring agent. The respondents of the study were composed of 30 housewives, 30 small stall owners, and 30 restaurant owners, who evaluated the level of acceptability and marketability of the finished product. The statistical tools used were weighted mean, one-way ANOVA and Tukey Pairwise Comparison. The salient findings of the study were as follow: that the Kamias and Watermelon Rind (KaWaR) Powder Souring agent could be produced using the raw materials that are widely available all year round. That based on physicochemical analysis of the produced sour agent it contains 42mg/100g of vitamin C, 9.99g/100g of protein, 71.6mg/100g of calcium, 0.89@25.0°C pH level (50% Dispersion, and 15.3g/100g for moisture. That the three groups of respondents evaluated the produced souring gent with Set A proportion as “extremely agreeable” in terms of appearance, aroma, taste, color and texture and Set B proportion as “very agreeable” in all criteria and Set C as “moderately agreeable” in terms of appearance and aroma and “Slightly agreeable” in terms of taste, color and texture. That there was no significant difference among the evaluations of the three groups of respondents on the level of acceptability level of KaWaR as souring agent as shown by computed F values which is lesser than the critical F value.

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