ASSESSMENT OF THE SENSORY ACCEPTABILITY OF WHOLE TOMATO (Lycopersicon esculentum) GUMMY CANDY AND IDENTIFICATION OF ITS PHYSICO-CHEMICAL CHARACTERISTICS
Authors: Juntilla, J.; Pagal, G.; Jalichic, W. and Dumadaug, N.
Juntilla, J.: Graduate Student, Department of Food Technology, College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.
Pagal, G.: Faculty, Department of Food Technology, College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.
Jalichic, W.: Faculty, Department of Food Technology, College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.
Dumadaug, N.: Faculty, Department of Food Technology, College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.
ABSTRACT
Tomato (Lycopersicon esculentum) is widely cultivated in the Philippines as a secondary crop, particularly in Northern Mindanao and Zamboanga regions. However, seasonal oversupply often results in postharvest losses that reduce farmer and market seller profitability. Concurrently, malnutrition and other health issues remain prevalent among Filipinos, especially children, highlighting the need for innovative, nutrient-enriched food products. This study aimed to develop matured whole tomato gummy candy and assess its sensory acceptability and physicochemical characteristics. Three formulations containing varying unflavoured gelatin concentrations (60 g, 45 g, and 30 g) were prepared and evaluated using a modified 7-point hedonic scale by 50 randomly selected panelists from Western Mindanao State University. Sensory attributes assessed included taste/flavor, color, aroma, texture, and general acceptability. Results revealed no significant differences (p > 0.05) among formulations in terms of taste, color, aroma, and overall acceptability; however, texture showed a highly significant difference (p < 0.05), indicating that gelatin concentration significantly influenced product firmness. Formulation 1 (60 g gelatin) ranked highest in overall preference and was selected for further analyses. Proximate composition, pH, moisture content, and microbial analyses confirmed product stability and compliance with acceptable quality standards. The shelf-life study demonstrates that room temperature storage maintains quality for only six months, as microbial spoilage occurs by the seventh month, whereas refrigeration effectively extends shelf life to twelve months by inhibiting microbial proliferation. While citric acid serves as a natural preservative, as essential to maintain the structural integrity and safety of the tomato-based gummies over an extended period. Cost analysis further demonstrated its potential market feasibility. The findings suggest that whole tomato, including seeds and peel, can be successfully incorporated into gummy candy as a value-added product, contributing to waste reduction, enhanced farmer income, and the development of a nutrient-enriched confectionery alternative rich in lycopene and antioxidants. This study supports sustainable food innovation aligned with responsible production and improved nutritional options.
Keywords: Cost Analysis, Microbiological, Physico-chemical, Sensory Evaluation, Shelf-life Study, Tomato Gummy Candy, Value Addition, Zamboanga Region