HomeWMSU Research Journalvol. 28 no. 1 (2009)

Development of Candy from Marang (Artocarpusodoratissimus)

Gladess G. Alcayde | Lorna L. Salome | Eleanor C. Rivero






The research was conducted to develop candy from marang fruit. Three formulations of marang using different milk forms (condensed milk, buttermilk and evaporated milk) were evaluated for acceptability and preference. The three formulations were described as liked moderately by the panelists. Results of the one-way analysis of variance (ANOVA) showed no significant difference in the degree of acceptability of the candies. However, marang and buttermilk ratio ranked first as the most preferred formulation. The one-way ANOVA results for the ranking for preference showed a significant difference among the milk formulations. Fisher’s Least Significant Difference (FLSD) revealed a significant difference between buttermilk and condensed milk formulations, between buttermilk and evaporated milk formulation but not between condensed milk and evaporated milk formulations.

The most preferred marang candy was the dark brown in color, slightly hard in texture, with moderately weak marang aroma and slightly weak marang taste as evaluated by the panelists.

The physico-chemical characteristics of the preferred marang candy were also analyzed. Analysis showed that marang candy contained 6.09% moisture, 1.4% crude protein, 3. 41% total fat, 0.5% ash, 88.68% carbohydrates and 0.628 Aw at 25ºC.

Cost-benefit analysis of the three formulations revealed that evaporated milk formulation showed low cost of production but high net income whereas production of buttermilk formulation showed medium cost, medium net income and condensed milk formulation had high cost of production but low net income. More time was consumed in the production of evaporated milk formulation with high yield. Condensed milk formulation required medium time for production compared to buttermilk formulation, which was less but both with medium yield.

Storage for one month showed no significant difference as shown by ANOVA at 0.05 level for theslightly-hard marang candy. Dark brown color was noted on the marang candy on the first and second week as well as the slightlyweak marang aroma was observed on the first and fourth week. However, there was no significant difference at 0.05 level in the color and aroma of the candy during storage. The taste of the marang candy increased with storage time from slightly weak to slightly strong on the third to fourth week. ANOVA result revealed no significant difference in the taste of the candy.