ACCEPTABILITY OF CITRUS MAXIMA ( POMELO) AS SUGAR CANDY
I. Introduction
The increasing awareness of sustainable living and the demand for natural, innovative products
have encouraged the exploration of underutilized agricultural resources in food production.
Citrus maxima, commonly known as pomelo, is a tropical fruit celebrated for its sweet, tangy
flavor and rich nutritional profile, including high vitamin C content, antioxidants, and dietary
fiber. Studies have shown that pomelo not only has immune-boosting properties but also
possesses potential for weight management due to its high fiber content and low-calorie
nature.
Despite its widespread popularity as a fresh fruit, pomelo remains underutilized in processed
food products, particularly in the confectionery industry. The potential of incorporating pomelo
into sugar confectionery is an exciting opportunity to create healthier, more innovative
alternatives to traditional sweets. Such innovations align with growing consumer demand for
food products that are not only delicious but also nutritious and sustainable. The confectionery
market is increasingly shifting toward natural ingredients, as consumer preferences lean toward
products with fewer artificial additives and more health-promoting properties.
Incorporating pomelo into edible sugar confectionery could also support sustainability in
agriculture. Pomelo is often produced as a byproduct of citrus farming, and its underutilization
can lead to food waste. By developing new confectionery products from pomelo, this study
aims to tap into a sustainable food resource, contributing to a circular economy and offering a
new way to utilize agricultural waste products.
The research Into pomelo’s sensory attributes, consumer acceptability, and nutritional value in
confectionery is timely, as consumers increasingly seek healthier alternatives to traditional
sugary snacks. This study will explore how pomelo-based products compare to commercially
available candy in terms of taste, texture, aroma, and appearance, helping to determine their
potential for mass-market appeal. Ultimately, this investigation will contribute to the
development of pomelo-based confectionery, fostering innovation in the food industry while
supporting sustainable agricultural practices.
Rationale
The researchers studying "Acceptability of Citrus Maxima (Pomelo) Peel as Edible Sugar
Candy". The researcher venturing this to increase its nutritional values. Pomelo is famous in the
Philippines, the researcher can find it in our backyards, neighborhood or in the market. Selling
candy is one of the businesses here in the Philippines. In this case, we can help people to have
an extra income and make another unique and healthy candy. The goal of this research is to
produce Citrus Maxima (Pomelo) Peel into a sweet treat that may be consumed.
Significance of the Study
The significance of the study is to make an edible sugar candy with citrus maxima peel that is
easy to make, affordable, and nutritious.
This study can also benefit the following:
Citrus Farmers - The citrus farmers may benefit from increased demand for citrus maxima if it is
adopted as a material for candy production.
Businessman/Businesswoman- The businessman/businesswoman will benefit from it. It can be
their new product.
Housewives - The housewivesd would be one of the beneficiaries. It will serve as their income
and it is easy to make.
Children/Teenagers - The consumers would benefit from this because it has nutritional value.
Scientific Basis
Citrus Maxima, commonly known as pomelo, is the largest citrus fruit, known for its thick rind,
sweet and tangy pulp, and rich nutritional profile. It is a significant source of dietary fiber,
vitamin C, potassium, and antioxidants such as flavonoids and naringin, which contribute to its
health benefits. Pomelo's natural sweetness, aromatic essence, and vibrant flavor make it a
versatile ingredient in food products. Traditionally, it has been used in desserts, jams, and
beverages, showcasing its potential to enhance taste and texture in confectionery applications.
II. OBJECTIVES
General Objective
1. To evaluate the acceptability of Citrus Maxima (Pomelo) as sugar candy
Specific Objectives
1. To determine the sensory attributes of the pomelo-based sugar candy.
1. taste
2. texture
3. appearance
Research Question:
This study will aim to produce a candy out of citrus maxima peel.
Specifically, it seeks to answer the following questions:
1.What is the acceptability level of citrus maxima,as edible sugar candy in terms of taste?
2. What is the acceptability level of citrus maxima, as edible sugar candy in terms of texture?
3.what is the acceptability level of citrus maxima, as edible sugar candy in terms of
appearance?
III. METHODS
Research Design
The study employs an experimental design to investigate the effect of pomelo sugar candy
formulations on acceptability. Specifically, it utilizes a within-subjects design where each
participant evaluates multiple formulations. Sensory evaluation is conducted through Central
Location Test (CLT) or Laboratory.
Environmental Goal
The environmental goal of utilizing citrus maxima (pomelo) as sugar candy is to promote
sustainable food production and minimize waste. Typically, pomelo peels are discarded, but
converting them into sugar candy reduces the environmental impact of food waste. This
creative use of pomelo peels conserves natural resources.
Statistical Tool
The study utilizes descriptive statistics, specifically frequency count and mean, to summarize
respondents' ratings. Frequency count tallies respondents rating "like," "neutral" or "dislike,"
while mean calculates average acceptability scores.
Scale and description of the mean scores are found below.
A.taste
Scale Description
1 Dislike extremely
2 Dislike moderately
3 Neutral
4 Like moderately
5 Like extremely
B. Texture
Scale Description
1 Love the texture
2 Like the texture
3 Neutral
4 Dislike the texture
5 Hate the texture
C. Appearance
Scale Description
1 Unappealing
2 Somewhat attractive
3 Average
4 Attractive
5 Very appealing
Materials/Equipment
In this study, the following tools and materials were used:
Cutting board Sugar
Knife Strainer
Measuring cups Salt
Frying pan Water
Fresh pomelo
Procedure:
Wash the pomelo in water
Peel the pomelo
Cut the pomelo peels into bite size pieces
Sprinkle with salt and squeeze until they become soft
Wash the peelings very well in water to remove the salt and bitter taste
Boil it and wait for 15-20minutes
Mix with sugar
Cook the peelings in a medium heat, and mix it well.
Wait until it becomes a candy.
Results and Discussion
Acceptability level of citrus maxima
(Pomelo) as Sugar Candy in terms of
Taste
Data below show that the level of acceptability of citrus maxima (pomelo) as sugar candy in
terms of taste is 3.2, described as neural (neither like or dislike).
Table1. Acceptability level of citrus maxima (pomelo) as sugar candy in terms of taste
Variables Mean Description
Taste 3.2 Neutral ( neither like or dislike
)
Scale. Description
1. Dislike extremely
2. Dislike moderately
3. Neutral
4. Like moderately
5. Like extremely
Implications
Data implied that a score of 3.2 suggest that the taste is neural to slightly acceptable but not
highly preferred. Consumer might not find the very appealing or unpleasant.
Acceptability level of citrus maxima
(Pomelo) As sugar candy in terms
Of texture
Data below show that the level of acceptability of citrus maxima (pomelo) as sugar candy in
terms of texture is 4.0, described as like moderately pleasant.
Table 2. Acceptability level of of citrus maxima (pomelo) as sugar candy in terms of texture.
Variables Mean Description
Texture 4.0 Moderately pleasant
Scale. Description
1. Love the texture
2. Like the texture
3. neutral
4. Dislike the texture
5. Hate
Implications
Data suggest that a score of 4.0 suggest that the texture is moderately pleasant to slightly
acceptable but not highly preferred. Consumer might not find very appealing or unpleasant.
Acceptability level of citrus maxima (pomelo)
as sugar candy in terms of appearance
Data in table 3 below reveal that the level is 3.2 described as neutral (neither like or
dislike).
Table 3. Acceptability level of citrus maxima ( pomelo) as sugar candy in terms of appearance.
Variables Mean Description
Appearance 3.2 Neutral ( neither like or dislike
)
Scale. Description
1. Unappealing
2. somewhat attractive
3. Average
4. Attractive
5. Very appealing
Implications
Data shows that a score of 3.2 suggest that the appearance is neutral to slightly acceptable
but not highly preferred. Consumer might not find it very appealing or unpleasant.
III. Conclusion
In view of the data presented, the following conclusions are drawn.
a. In terms of taste the candied pomelo is neutral- slightly acceptable to the ratio of sugar and
the pomelo itself should be adjusted.
b. In terms of texture, the candied pomelo is moderately pleasant like by the evaluators
adjustment to the in preparation, such as boiling time and drying methods, may improve its
texture further.
c. In terms of appearance, the candied pomelo is rated as neutral, suggesting the need for
improvements in presentation, such as shaping or glazing, to enhance visual appeal.
Recommendations
Enhance Flavor – Experiment with additional flavoring agents (e.g., honey, citrus extracts) to
improve taste appeal.
Improve Appearance – Adjust cooking techniques or add natural coloring to enhance visual
attractiveness.
Consumer Testing – Conduct further research with a larger sample size to gather more diverse
feedback.
Nutritional Analysis – Assess the health benefits of pomelo candy to market it as a nutritious
snack alternative.
Product Development – Explore variations (e.g., different sugar levels, coatings, or shapes) to
increase marketability.
By refining the formulation and presentation, pomelo-based sugar candy could become a
unique and sustainable addition to the candy industry.
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