UNIVERSITY OF SCIENCE AND TECHNOLOGY IN SOUTHERN

PHILIPPINES
C.M RECTO AVENUE, LAPASAN, CAGAYAN DE ORO CITY

ACCEPTABILITY LEVEL OF GUMMY BEAR MADE FROM PUREE

CAMOTE (Ipomea batatas L.), UBE (Dioscorea alata) AND
SQUASH (Cucurbita maxima) INTERMS OF ITS SENSORY
ATTRIBUTES,PHYSICAL PROPERTIES, PHYSICO-CHEMICAL
AND NUTRIENT ANALYSIS
Carla Fe L. Alcantara
Claire Ann D. Tangan
BSFST 3M2
Topic of Discussion
The Problem
Aim of the Study
Conceptual Framework
Statement of the Problem
Statement of the Hypotheses
Significance of the Study
Scopes and Limitation
Review of Related Literature
Methodology
CHAPTER 1
THE PROBLEM
 AIM
To conduct a research and analysis to
determine the acceptability of puree
camote, ube, and squash in different
proportions with gelatin in making gummy
bears.
To determine the level of acceptability in
terms of chewiness, sweetness, texture and
the overall acceptability of gummy bears
made from the different proportions of
puree camote, ube, squash and gelatin.
To conduct physical properties test such as
color and firmness of the camote, ube and
squash gummy bear.
Conceptual Framework
Independent Variable
Camote Puree: Gelatin: Sugar
F1 250 g : 235g : 15 g
F2 250 g : 235 g : 15 g
F3 250 g : 235 g : 15 g
Squash Puree : Gelatin: Sugar
F1 250 g : 215 g : 35g
F2 250 g :215 g : 35g
F3 250 g : 215 g : 35 g
Ube Puree:Gelatin : Sugar
F1 250 g : 200 g : 50g
F2 250 g : 200 g : 50 g
F3 250 g : 200 g : 50 g
Dependent Variable
Sensory Attribute
Chewiness
Sweetness
Texture
Overall acceptability
Physico-Chemical
Moisture content
pH content
Nutrient Analysis
Fiber content
Vitamins and Minerals
Physical Properties Test
Color (Colorimeter)
Firmness (Penetrometer)
 STATEMENT OF THE
PROBLEM
The research was designed to formulate a product made from puree camote,
ube, squash and gelatin that would be acceptable to the respondents. With this
in mind the researcher aims to answer the following questions:
What is the preferred formulation of the gummy bears made from puree
camote, ube, squash and gelatin?
What is the acceptability of the gummy bears that is composed of puree
camote, ube, squash and gelatin in terms of:
a. Chewiness
b. Texture
c. Sweetness
d. Overall acceptability
 STATEMENT OF THE
HYPOTHESES
There is no significant difference in the acceptability level of gummy
bears made from puree camote, ube, squash and gelatin in terms of
sensory attributes.
There is no significant difference among the preferred formulation of
gummy bear made from puree camote, ube, squash and gelatin in terms
of its sensory attributes, physical properties test, physico-chemical and
nutrient analysis.
 Significance of the
Study
This study can benefit the following:

Consumer
Students

Teachers

Future Researchers
 Scopes and Limitation
of the Study
This study is limited only to the following:
Gummy bear production from camote,
ube and squash

Acceptability test is done through

Sensory Evaluation

Nutrient analysis only covers: fiber

content, vitamins and minerals

Physico-chemical analysis only covers:

Moisture content and pH determination
 CHAPTER 2
REVIEW OF RELATED
LITERATURE
 CAMOTE
Sweet potato is a root crop commonly known in the Philippines as
Camote
They are cultivated for food in more than 100 countries, sometimes as
a staple food but usually as an alternative food (Aquino, 2014).
In the Philippines, camote is eaten as boiled, chips, desserts and
functional food
camote is rich in carbohydrates, fibres, carotene, thiamine, riboflavin,
niacin, potassium, zinc, calcium, iron, vitamin A and C and high quality
protein
 UBE
Dioscorea alata L. are commonly known as ube in the Philippines
It is popularly utilized in sweetened food delicacies because of their
attractive violet color and unique taste
It is characterized as a purple fleshed and a round cylindrical shape
root crop
It is a rich source of carbohydrate and also contributes to vitamins and
minerals
 SQUASH
Squash (Cucurbita maxima) commonly known in the Visayan language
as kalabasa, have long been used in the Philippines as fleshy vegetables
It has been used to supplement cereal flours in bakery products, soups,
sauces, instant noodle, spice as well as a natural colouring agent in pasta
and flour mixes
They are rich in carotene, pectin, mineral salts, vitamins and other
substances beneficial to health
 GUMMY BEAR
A gummy bear is a small, fruit gum candy, similar to a jelly baby in
some English-speaking countries
Its origin is from a German company Haribo, the original maker of
gummy candies in 1920 in Bonn
The gummy bear is one of many gummies, popular gelatin-based
candies sold in a variety of shapes and colors.
It is made from fruit extract, gelatin and sugar and has been popular
with kids and adults since 1920s
CHAPTER 3
METHODOLOGY
 Chapter 3: Methodology
Research Setting

Local market

Local Supermarket

University of Science and Technology of

Southern Philippines
Chapter 3: Methodology
Purchasing

Washing

Peeling

Trimming and Cutting

Pureeing Process

Gummy Bear Production

THANK YOU!!!