Acceptability Of Tahitian Gooseberry In Making Candy

CHAPTER I
INTRODUCTION

The Study of Karamay Candy a kind of fruit popular in local areas that is one of the

main ingredient used in this research which can provide nutrients to the consumer. The

researchers ascertained that a nutritious and delicious alternative would be inevitable. The

researchers chose Tahitian Gosseberry, a kind of fruit to produce a candy out of it.

Filipinos usually eats dessert after meals or commonly known as panhimagas. Most

of these desserts are sweets. Nutritional facts are now highly considered in choosing foods

to insure nutritious benefits. When Filipino thinks desserts, they think sweets or candies. It’s

something that gives excitement after eating meals.

Candy is a thick mixture of fruit, vanilla and sugar that is boiled gently but quickly until

the fruit thickens and has an organic shape yet soft and chewy.

The Tahitian Gooseberry is a scientific term of “karamay” that is scientifically known

as Phyllantus Acidus. Tahituan Gooseberry is not as widely known as other tropical fruits,

but it is gaining recognition in many countries. To Asian countries, especially in Philippines

its nutritional and medicinal value is a common knowledge.

The researcherss used Tahitian Goosebrry as the main ingredient of this study

because of its affordability, you could avail the product without spending a lot of money. Also

the nutrition and health benefit the consumer may avail.

BACKGROUND OF THE STUDY

The exact place of origin is unknown; some think it’s Brazil, others, Madagascar or

South-Eastern Asia.

The name of the genus is the combination of the Greek words “phyllon” = leaf and “anthos” =

flower, with reference to the flowers which, in some species belonging to the genus, spring

up on the flattened stems (cladodes), similar to leaves; the Latin name of the species,

“acidus” = acid, refers to the taste, definitely sour, of the fruits.

Common names: country gooseberry, damsel, gooseberry tree, Indian goose- berry, Malay

gooseberry, Otaeithe gooseberry, sour cherry, star goose- berry, Tahitian gooseberry

(English); cerisier de Tahiti, cherimbillier, pomme-surelle, surelle, surette (French); cerejeira-

do-Tahiti (Portuguese); cereza amarilla, cerezo agrio, ciruela corteña, grosella, grosellero,

guinda, manzana-estrella (Spanish); Stachelbeerbaum (German).

The Phyllanthus acidus (L.) Skeels (1909) is a shrub or a small deciduous tree, which may

reach about 8 m, with a trunk, at the base, of 15-18 cm of diameter, with a grey-greenish,

fissured, bark. The crown is thick, formed by gnarled, bare, branches with at their apex

groups of rather thin branches, up to 30 cm long, carrying alternate elliptic leaves with

pointed end, of a green colour, slightly glossy on the upper side, bluish-green below. The

leaves are up to 7 cm long, on a short petiole, and placed on two rows which give the

impression of one compound leaf only. The flowers, male, female and at times

hermaphrodite, are united together in compound, 6-12 cm long, racemes, coming up in the

terminal part of the leafless branches, rarely on the axilla of the leaves, and are small, 3-5

mm of diameter and reddish. The numerous and compact fruits, very showy in their whole,

are waxy, roundish, with a diameter of 1-2,5 cm, slightly flattened on both sides, of green
colour, pale yellow when ripe, and have 6 to 8 longitudinal ribs; the pulp (mesocarp), is

watery and definitely sour; the endocarp is hard, with, inside, three cells usually containing

two seeds each.

It usually reproduces by seed, which germinates from one to four months, with the first

fructification happening between the second and fourth year of age, but also by non-woody

cutting, with a rather slow rooting, and by air layering.

Species which may be cultivated in full sun in the tropical and sub-tropical regions, it may

stand, for a very short period, temperatures just below zero; it is not particular about the soil,

provided the same is kept almost constantly humid. It is not cultivated commercially, but is

widely utilized as ornamental plant in the private gardens and as road tree in the tropical

zones. The fruits, with their particularly sour taste, when cooked with the sugar, assume a

bright red colouring and are utilized for preparing preserves and sweets.

Locally, especially in Asia, this plant is variously utilized in the traditional medicine, the

leaves decoction, for instance, is employed for treating hives, whilst the bark one treats the

bronchial catarrh.

Synonyms: Averrhoa acida L. (1753); Cicca disticha L. (1767); Cicca nodiflora Lam. (1786);

Cicca racemosa Lour. (1790); Tricarium cochinchinense Lour. (1790); Phyllanthus longifolius

Jacq. (1797); Cicca acidissima Blanco (1837); Phyllanthus acidissimus (Blanco) Müll.Arg.

(1863); Phyllanthus cicca Müll.Arg. (1863); Phyllanthus acidissimus (Blanco) Müll.Arg.

(1863); Phyllanthus cochinchinensis (Lour.) Müll.Arg. (1866); Phyllanthus distichus (L.)

Müll.Arg. (1866); Diasperus acidissimus (Blanco) Kuntze (1891); Cicca acida (L.) Merr.

(1917).
Objectives of Study

The main objective of this study was to determine the viability of the proposed study

and to evaluate if it would be acceptable or not. It aimed to achieve the following specific

objectives.

1. Develop Karamay Candy

2. Evaluate the acceptability level of Karamay candy

3. Determine the general acceptability of Karamay candy

Significance of the Study

This study is to aim to provide an experiment to the new recipe of making candy using the
Tahitian Gooseberry. To discover a unique and delicious karamay candy from each original method
on making karamay candy. It also helped the environment and itroduced a new product in the food
industry.

Research Material, Ingredients and Procedure

The material used are measuring cup, wooden spoon, mixing bowl, spoon, sifter, plate
and frying pan.

The process of making karamay candy is you need to wash the Tahitian Gooseberry and
drain the water.

The ingredients in making karamay candy are Tahitian Gooseberry, white sugar, vanilla,
baking soda and salt.

Scope and Delimitation of the Study

This study is limited to determine the consumer’s preference for the formulated

karamay candy as an ingredient used as extender and will be evaluated in terms of

technical, marketing and Socio-Economic aspect of the study. There are 15 respondents for
Pilot Test at Matalam National High School Linao and Final Test 15 respondents at Brgy,

Linao.

The formulated products will not undergo marketing feasibility. The determination of

its nutrition attributes, microbiological analysis, and histamine level analysis will not be

included in this study.

Definition of Terms

The following terms are defined operationally to aid the understanding of the readers.

After Taste: A taste that remains after something is eaten or drunken .In this study, this

refers to the aroma and flavor impact of the formulated karamay candy. The intensely and

heaviness of the bilimbi and variety of ingredients used.

Candy: This is a sweet food made with sugar or syrup combined with fruit and vanilla. In this

study, it refers to the sweet food developed from karamay candy.

Aroma: The smell, scent, odor, aroma, and fragrance of Karamay candy..

Appearance: The way a person or thing looks other people. In this study, this refers to the

color, size and shape of the karamay candy product based on the variety of ingredients

used. Persistence of a sensation as of flavor or an emotion after the stimulating agent or

experience has gone.

Tahitian Gooseberry: Also refers to the main ingredient used in making Karamay candy.

Flavor: The blend of taste and smell sensation evoked by a substance in the mouth. In this

study, this refers to the sensory impression to the taste and aroma of the formulated

karamay candy based on the variety of ingredients used.

Texture: This pertains to mouth feels whether smooth, rough, and crispy. In this study,

texture is a consistency of a surface of Karamay candy.

CHAPTER II

REVIEW OF LITERATURE AND STUDY

Phyllanthus acidus (L.) Skeels is not only used for its edible fruits

but also used to treat a wide spectrum of diseases such as inflammatory,

rheumatism, bronchitis, asthma, respiratory disorder, hepatic diseases and

diabetes in India, Asia, the Caribbean region, and Central and South America.

This paper aims to discuss the current understanding regarding the traditional

uses, phytochemical and pharmacological studies of P. acidus, and their

possible research opportunities.

Materials and methods

All information on P. acidus was collected from various electronic

database (ACS, PubMed, Scopus, Web of Science, SciFinder, Science Direct,

Google Scholar, Springer, Wiley, Taylor and Mendeley) and also from those

published materials (Ph.D. and M.Sc. dissertations and books) by using a

combination of various meaningful keywords.

Results

Phytochemical analyses on barks, leaves, roots and fruits of P.

acidus identified triterpene, diterpene, sesquiterpene, and glycosides as

predominant classes of bioactive substances found in this plant. P. acidus

was reported with various pharmacological activities such as in vivo

hepatoprotective and hypoglycemic, in vitro anti-oxidant, α-glucosidase

inhibitory, anti-inflammatory and antimicrobial activities. However, none of

these studies are with clinical research. Some of the studies were performed

with only a single set of experiments or with a high dose of extract, and thus

the validity of the experimental data may be questionable. In addition, most of

the studies described were without identifying the effective components.

Some of the assays were even without a positive control for comparison which

makes results questionable.

Conclusion

Although P. acidus has been proven as a valuable medicinal

source from its traditional uses. However, the pharmacological experiments

conducted were not sufficient to verify its traditional uses. More investigation

is required to confirm the traditional claims such as bioassay-guided isolation

of bioactive compounds, detailed pharmacological investigations, clinical

studies, and its toxicity investigation. Additionally, an experimental design

with sufficient data replication, the use of controls and authenticated research

materials, and the selection of a rationale dose or concentration for the

analysis are keys to providing reproducible experimental data.

Phyllanthus, the largest genus of Phyllanthaceae, consists of ca.

1270 species (Kathriarachchi et al., 2006; Luo et al., 2011) that can be

subdivided into 11 subgenera, includes Isocladus, Kirganelia, Cicca, Emblica,

Conani, Gomphidium, Phyllanthodendron, Xylophylla, Botryanthus, Ericocus,

and Phyllanthus (Calixto et al., 1998; Kathriarachchi et al., 2006). Linnaeus

described this genus for the first time in 1737 (Calixto et al., 1998). This genus

belongs to the largest natural tribe Phllantheae (Kathriarachchi et al., 2006). It

is widely distributed in tropical and subtropical regions of the world with more

than 10 species growing in Malaysia includes Phyllanthus acidus (L.) Skeels

(P. acidus), Pyllanthus amarus Schumach. & Thonn., Pyllanthus niruri L.,

Pyllanthus pectinatus Hook.f., Pyllanthus roseus (Craib & Hutch.) Beille,

Pyllanthus elegens Wall. ex Müll.Arg., Pyllanthus emblica L., Pyllanthus

pulcher Wall. ex Müll.Arg., Pyllanthus watsonii Airy Shaw, Pyllanthus

albidiscus (Ridl.) Airy Shaw, Pyllanthus columnaris Müll.Arg., Pyllanthus

reticulatus Poir., Pyllanthus daltonii Müll.Arg., Pyllanthus filicifolius Gage,

Pyllanthus muscosus Ridl., Pyllanthus ridleyanus Airy Shaw, and Pyllanthus

sikkimensis Müll.Arg. (Lee et al., 2013; Ramasamy et al., 2011; Solihani et al.,

2015; WCSP, 2018). Traditionally, many species of this genus have been used

as traditional medicine by the local people (Calixto et al., 1998; Dhiman and

Chawla, 2005; Lam et al., 2006; Ramasamy et al., 2011; Unander et al., 1995).

P. acidus, with its local name “Pokok Cermai” and Chinese name “ 西印度醋栗” ,

is traditionally used in Malaysia as well as some other countries. According to

Kew's taxonomic resources at mpns.kew.org, www.theplantlist.org,

www.ipni.org, and www.gbif.org., P. acidus (L.) Skeels is the accepted name

for the plant referred, and other scientific names such as Averrhoa acida L.,

Cicca acida (L.) Merr., Cicca acidissima Blanco, Cicca disticha L., Cicca

nodiflora Lam., Cicca racemose Lour., Diasperus acidissimus (Blanco) Kuntze,

Phyllanthus acidissimus (Blanco) Müll.Arg., Phyllanthus cicca Müll.Arg.,

Phyllanthus cicca var. bracteosa Müll.Arg., Phyllanthus cochinchinensis

(Lour.) Müll.Arg., Phyllanthus distichus (L.) Müll.Arg., Phyllanthus distichus f.

nodiflorus (Lam.) Müll.Arg., Phyllanthus longifolius Jacq., and Tricarium

cochinchinensis Lour., are relegated to synonymy. The plant is also known

under different names as Malay gooseberry, Otaheite gooseberry or star

gooseberry (Tarafdar et al., 2016; USDA, 1909).

In the literature, three reviews on the genus Phyllanthus have been published

(Ahmed and Verma, 2008; Calixto et al., 1998; Mao et al., 2016). Although

Ahmed and Verma (2008) have included numerous Phyllanthus species in their

review, only three reference articles referred to P. acidus. Likewise, the

reviews by Calixto et al. (1998) and Mao et al. (2016) were also with little

attention on P. acidus. A critical review of P. acidus is still needed to evaluate

the available literature. In this review, we describe and summarize the

traditional uses, the phytochemical studies and pharmacological properties of

P. acidus. Furthermore, some research limitations and reproducibility issues

are also discussed.

Section snippets

Database search method

The present review of P. acidus on its traditional uses, phytochemistry and

pharmacological activity is based on several popular databases such as ACS,

PubMed, Scopus, Web of Science, SciFinder, ScienceDirect, Google Scholar,

Springer, Wiley, Taylor, Mendeley, and other published materials such as

books and dissertations. The literature was searched and accessed using the

keywords ‘Phyllanthus acidus’, ‘Phyllanthus distichus’, ‘Averrhoa acida’ and

‘Cicca acida’ that related to the present

Botanical distribution and description

P. acidus is a tropical and subtropical species that originated from

Madagascar and distributed to the Caribbean in 1793 when William Bligh

brought the plant from Timor to Jamaica (Morton et al., 1987). It is now found

in the Caribbean region, Central and South America, and throughout Asia
(Jules and Paull, 2008). According to Eduardo Quisumbing, the plant was

introduced and cultivated throughout the Philippines in prehistoric times (Lim,

2014). It spread across the Indian Ocean to Reunion and

From bark

In Indonesia, the bark of P. acidus is mixed and heated with coconut oil, then

spread on skin rashes to relief from itching (Lim, 2012). In the Philippines, a

decoction of bark is used to treat bronchial catarrh (Tropical Plants Database,

2014). In India, the bark is used as tanning agents (Deb, 1981). The acrid latex

of various parts of P. acidus is credited with emetic and purgative activity

(Lemmens et al., 1999; Morton et al., 1987). The tough and strong trunk of the

plant is used as

Phytochemistry

Chemical composition analysis on the fruit of P. acidus was done by Rahman

and Mosihuzzaman (1991) and Mahapatra et al. (2012). The results showed that

the fruit contained 91.1% of moisture content, and a trace amount of

carbohydrates and protein (Rahman and Mosihuzzaman, 1991). The presence

of 36.7 mg of ascorbic acid/100 g fruit extract was reported by Mahapatra et al.

(2012). Similarly, ascorbic acid content was also reported to be 20.8 mg/100 g

from the fruit extract of P. acidus (Shajib et

Pharmacological activity

This section describes the pharmacological activities of P. acidus. The

pharmacological studies on P. acidus are summarized in Table 4.

Conclusions and future perspective

P. acidus is an important species in traditional medicine. Consequently, a

number of pharmacological studies have been performed. However, several

research gaps in the literature which need to be resolved. First, the extracts of

P. acidus have a variety of pharmacological activities that may due to the

synergetic activity of several bioactive components in the extract and the

concentration of the extract was too high for clinical use. Extensive bioassay-

guided phytochemical analysis needs to be

Authors’ contribution
Siow-Ping Tan: analyze, collate the documents and manuscript preparation;

Eric Nyak-Yong Tan and Qian-Yu Lim: data collection and figures

arrangement; Mohd Azlan Nafiah: review and editing.

Declaration of competing interest

The authors declare no conflicts of interest.

Acknowledgment

This work is financially supported by Tunku Abdul Rahman University College,

Kuala Lumpur, Malaysia, under the grant UC/I/G2017-00022 with a vote head

number 86010.

WORKFLOW OF STUDY

Figure 1.1displays the flow of the study. There will be three components: the input,

process and the output.

The input reflects the different variables that will be used in making karamay candy

as 1 cup of water to boil the karamay fruit. Use 1 cup of white sugar for every 1 kilograms of

karamay fruit.
 The focus of the process will evaluate the sensory quality of karamay as a candy in

terms of general acceptability, taste, texture, appearance and color.

Input Process Output

1 Cup of Water 1.) Boil 2 cups of

karamay in 1 cup of
1 kg white
water for 10 mins.
Sugar

2.) Add 1 cup white

Vanilla Karamay
sugar and 1 tsp.
Salt Candy
vanilla

1 kg Karamay
3.) Remove it from
fruit
the pan and roll it in

white sugar and rap

it in the colored

cellophane

CHAPTER III

METHODOLOGY

Methodology
 This chapter discuss the research design, research locale, research respondents,

research instruments, research material, ingredient and procedure, sampling procedure,

data gathering procedure, statistical treatment.

Research Design

The study utilized the experimental method in the development of Tahitian Gooseberry

in making karamay candy. There was 1 treatment used. The study used the same procedure

in kamias candy.

Research Locale

The study proased and conducted in Matalam National High School Linao. The

product sample was evaluated by the fifteen students and five expert in cooking of Matalam

National High School Linao.

Respondents of the Study

The study used fifteen respondents as evaluation. The responts were the TVL

Cookery Senior High School and five teachera as the experts of Matalam National High

School Linao Year 2022-2023.

Sampling Procedure

In the sampling procedure, convenient sampling was used to determine the fifteen

respondents from the Matalam National High School Linao and five experts in cookery of

MNHS Linao.

Instrument of the Study

The score card that has been used by the researcherss was indicated using the

following;

Scale Ranges Interpretation

5 4.21 - 5.00 Highly Acceptable

4 3.41 - 4.20 Acceptable

3 2.41 – 3.40 Moderately Acceptable

2 1.81 – 2.40 Slightly Acceptable

1 1.00 – 1.80 Not Acceptable

The research instrument used in the study is the. This research instrument is

composed of appearance, texture, flavor, after taste, and general acceptability wherein the

rating is from 1 to 5 (1) Not Acceptable, (2) Slightly Acceptable, (3) Acceptable, (4)

Moderately Acceptable, (5) Highly Acceptable.

After the acceptability test is answered, the respondents were given the chance to

write their comment and suggestion to further improve quality of the work sample.

Data Gathering Procedure

The gathering data included the distribution of product on how it was made, and

giving them a sensory evaluation to fill up and rated the product once the written permission

given to the administration of MNHS Linao and the researchers let the respondents evaluate

the product according to the given instrument. Then the data to be collected will be subject

to statistical analysis.

Measurement of variable

Karamay Candy

1st Trial 2nd Trial 3rd Trial

Appearance 5 4 5

Texture 4 5 5

Flavor 5 5 5
After taste 5 5 5

General acceptability 5 5 5

Table 2. Measurement of Variable

Data Analysis

The researchers administered the acceptability test to 15 students and 2 people in

MNHS as the respondents of the study.

In conducting the study, a written permission has been submitted to the administration

of Matalam National High School Liao. Once granted, the researchers administered the

acceptability test to the students. The respondents were given plenty of time to answer the

acceptability test.

The data obtained from the acceptability test was used to treat the frequency counts;

percentage and rating scale were employed to present the qualitative interpretation of the

work sample.

In determining the result of acceptability test of karamay candy the rubric assessment

and weighted mean was used.

Materials

Wooden Spoon – used for stirring sauces and for mixing ingredients in cooking.

Measuring Cup – A cup that has markings for measuring ingredients when

cooking also a cup that holds ingredients used in cooking.

Frying Pan – a flat-bottomed pan used for frying, searing, and browning

foods.

Mixing Bowl – A big and deep bowl that is use to hold the needed.

Spoon – an implement consisting of a small shallow bowl-shaped

receptacle supported by a handle, used for eating, serving, and cooking foods

SENSORY EVALUATION OF KARAMAY CANDY

Evaluator :

( Optional)__________________________________________Date:_________

Gender: ________ Age: ______ Course/Year/Section: _________________

 Direction: Evaluate the sample presented as to taste, aroma, texture, color, appearance
and general acceptability by checking the box before the numerical in each explanatory
remark.

GENERAL
TASTE AROMA COLOR TEXTURE APPEARANCE ACCEPTABILITY

Highly Acceptable 5

Acceptable 4

Moderately 3
Acceptable
Slightly 2
Acceptable
Not Acceptable 1

Comments/Suggestions:______________________________________________________
_________________________________________________________________________
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