Acceptability of Kamias (Averrhoa Bilimbi) jelly

Abstract

This study was conducted to determine the effects of different proportions of kamias extract in making kamias jelly. It has five (5) treatments with three (3) replications. The evaluation sheet was used to gather the responses of the evaluators. There are fifteen (15) evaluators who evaluated the samples. They were composed of five (5) instructors, seven (7) students and three (3) community members of Capiz State University Sigma Satellite College. The statistical tools used to analyzed and interpret the data gathered were mean and ANOVA. The study found out that the proportion of 50% kamias jelly was most acceptable. It was also found out that all the sensory qualities such as appearance, aroma, taste and texture of kamias jelly did not differ significantly when different amount of kamias (Averrhoa Bilimbi) extract was used. The researchers recommended to use 50 % proportion of kamias extract and 50% guava extract in preparing jelly. Likewise, cooking enthusiasts are encouraged to cook kamias jelly for its main ingredients is very much abundant in the locality and found in home backyard.