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· Volume IV Issue II

This experimental research on Versatility of Aratilis (Muntingia Calabura) aimed to determine the acceptability of aratilis products as to its sensory qualities such as appearance, aroma, texture and taste.

Specifically, this study sought to answer the following, (1) What is the method used in preparing the aratlis? (2) What is the level of acceptability of aratilis Products’ sensory qualities such as: Appearance, Aroma, Taste, Texture (3) Is there a significant difference between the ratings made by the respondents on the acceptability of the aratilis cookies, cupcake, jam, tart, yema?

The Aratilis by-products underwent series of evaluation and assessment tests. Fifteen housewives, 15 students, 15 teachers and 15 entrepreneurs served as respondents of this study. The primary data gathering instrument used was scorecard which was based on the criteria for assessment of the products’ sensory qualities such as appearance, aroma, texture and taste. The data gathered were tallied, tabulated and statistically treated using the weighted mean and single factor analysis of variance (ANOVA). Then the computed data was analyzed and interpreted. Composite Data on the Acceptability of Aratilis by-products showed that appearance of cookies, cupcake, jam and tart was “Very Acceptable” as reflected by the mean scores of 4.58, 4.72, 4.65, 4.60 respectively, while appearance of yema was rated “Acceptable” with the weighted mean score of 4.22 by the students, housewives, teachers and entrepreneurs. In addition, the chemical analysis made by Bio-Tech on aratlis products nutritive content showed 2.60 Crude Fiber and 18.70 total sugar. No significant difference among the ratings of the four (4) groups of respondents Aratilis cookies, cupcake, jam, tart, and yema.