Development of a Healthy, Nutritious, and Delicious Tiesa (Pouteria campechiana) Polvoron

Doreena Jean M. Padilla, Olivia I. Saddul, Gladys Mae R. Laborde

Abstract


Canistel fruit also known as tiesa, has a scientific name Pouteria campechiana, is a yellow-colored tropical fruit but unlike other fruits, it is not juicy and sweet. The development of tiesa into polvoron was the main purpose of this study. Tiesa fruit was dehydrated and ground. Results showed that ground dehydrated tiesa fruit has a dark orange color and gritty texture. This was added to the classic recipe for polvoron. Three trials were conducted to standardize the procedure and ingredients. The developed tiesa polvoron is a low fat, sweet delicacy. It is a good source of calcium, phosphorus, and vitamin C. It has more fiber, niacin, and vitamin A compared to the classic polvoron. This research also determined the acceptability of tiesa polvoron in terms of appearance, aroma, flavor, and texture. The respondents of the study were 60 grade two students of Puting Kahoy Elementary School who were selected through purposive sampling. The respondents evaluated tiesa polvoron using a modified sensory evaluation form based on seven point facial hedonic scales. Frequencies and percentages were analyzed using Microsoft Excel. The study revealed that tiesa polvoron were liked very much in all the criteria. These results led to the conclusion that tiesa polvoron is healthy, nutritious, and delicious.

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