1 ACCEPTABILITY OF POLVORON WITH GUYABANO

2 __________________________________________________

3 An Undergraduate Technology Research Paper

4 Presented to the College of Teacher Education

5 Palompon Institute of Technology

6 Palompon, Leyte

7 ____________________________________________________

9 In Partial Fulfillment of the Requirements for the Degree

10 Bachelor of Technology and Livelihood Education Major in Home Economics

11

12 ____________________________________________________

13

14

15 MADEL ALBARICO

16 FELICITAS ALOGBATE

17 MHARIEL VILLAS

18

19

20 July 30, 2024

21 APPROVAL SHEET

22 In partial fulfillment of the requirements for the degree Bachelor of

23 Technology and Livelihood Education, this research paper entitled

24 “ACCEPTABILITY OF GUYABANO POLVORON” prepared and submitted

25 by MADEL ALBARICO, FELICITAS ALOGBATE and MHARIEL VILLAS is

26 hereby recommended for Oral Examination.

27 AETHYL O. AGUILAR

28 Adviser

29 _____________________________________________________________

30 PANEL OF EXAMINERS

31 APPROVED by the Committee on Oral Examination with the grade of

32 ____________.

33 EDUARDO P. CODOY, PhD

34 Chairman

35 HAZEL C. PIJO VIRGINA RAYMUNDO

36 Member Member

37 ACCEPTED AND APPROVED in partial fulfillment of the requirements

38 for the degree Bachelor of Technology and Livelihood Education.

39

40 HAZEL PIJO DR. CLAUDINE L. IGOT, PhD

41 Student Research Coordinator Dean, College of Arts and Sciences

42

43 Date of Oral Examination: June 29, 2024

44 Table of Contents

45

46 Title Page i

47 Approval Sheet ii

48 Acknowledgement iii

49 Abstract iv

50 List of Tablesv

51 List of Figure…………………………………………………………………….…. vi

52 List of Appendices…………………………………………………………………vii

53

54 Chapter

55 1. INTRODUCTION

56 Origin and Justification of the Study 4-6

57 Objective of the Study 6

58 Scope and Delimitation 6

59 2. REVIEW OF RELATED LITERATURE

60 Conceptual Literature 7-9

61 Research Literature 10-12

62 3. CONCEPTUAL FRAMEWORK

63 Concept of the Study……………………………………………….

64 Prior Arts…………………………………………………………….
65 Conceptual Process……………………………………………….

66 Operational Definitions of Terms…………………………………

67 4. PROJECT DEVELOPMENT AND METHODOLOGY

68 Project Development 20

69 Development Procedure 20

70 Revision Made 21

71 Developmental Cost 21

72 Time Consume in the Development of the Project 21

73 Evaluation of the Project……………………………………….…22

74 Preliminary Evaluation……………………………………….......23

75 Final Evaluation…………………………………………………...24

76 Evaluation Instrument ……………………………………………25

77

78

79

80

81

82

83

84
 85 Chapter 1

86 INTRODUCTION

87

88 This chapter presents the origin and justification, objectives, scope and

89 limitation of the study.

90 A. Origin and Justifications of the Study

91 Snacks are ready-to-eat foods commonly high in oil and flavored with

92 salty flavorings. From the processing viewpoint, they are manufactured by a

93 broad array of processes. Most snacks includes simple formed products

94 obtained after direct extrusion (corn chips, puffed or expanded corn products,

95 balls, and curls) or by cutting/sheeting/forming such as regular-

96 fabricated potato chips, tortilla chips, and pretzels. Some snacks are

97 produced from extruded pellets that are commonly fried and flavored.

98 Regardless of the bad image among dietitians, snacks are increasing in

99 popularity due to their flavor, their convenience, and change of food habits.

100 The new trend is the development of nutritious and health-promoting snacks

101 (Saldivar, 2016). One of the snacks that never gets old-fashioned to the

102 consumers’ taste is “Polvoron “or shortbread.

103 Polvoron is a Filipino-style shortbread made of toasted flour, powdered

104 milk, sugar and butter. Its origins are believed to be polvorones, traditional

105 Spanish Christmas biscuits made with almonds, flour, butter, sugar, vanilla

106 extract and salt. In Spanish, 'polvo' means powder or dust. Like dust, the

107 Spanish polvorones crumble in your mouth. It is often sprinkled with powdered

108 sugar on top, too (Pineda,2022). It is a popular delicacy in many Philippine

109 households. It is one of the Filipino favorite snacks or dessert (Padilla et.al,

110 (2016).

111 Many studies have established different flavors of polvoron on the

112 market, such as ube, monggo, malunggay, kasoy (casio nuts), chocolate,

113 peanuts, strawberry, lemon, langka (jackfruit), and many more. Researchers

114 came up with the idea to create something new and innovate some products,

115 such as polvoron with guyabano flavor, because there is no guyabano yet

116 used as a flavor for making polvoron and also to ensure that they are healthy

117 and, at the same time, would fit the tastes and choices of consumers.

118 Guyabano is a fruit that comes from the Graviola tree. The guyabano

119 fruit is underutilized when it comes to the pastry industry because of its

120 distinct and unique flavor and endless uses. This tropical fruit is an ideal

121 component for many desserts because of its creamy texture and delightfully

122 acidic yet sweet flavor combination. Guyabano's unique flavor is being used

123 by pastry chefs and bakers to enhance their pies, cakes, and many more.

124 Because of the fruit's inherent sweetness, less extra sugar is required, making

125 it a healthier option. Guyabano's fragrant character also works well with other

126 tropical fruits to create a delightful and revitalizing dessert.

127 Known as a sedative, a nerve tonic, and used to maintain proper

128 intestinal health, the guyabano fruit is just one medicinal tool stemming from

129 the graviola tree. It is most rich in potassium, phosphorus, magnesium,

130 vitamin C, and the B vitamins folate (B9) and niacin (B3). Each part of the

131 graviola tree, such as the seeds, bark, leaves, roots, fruit, and bark, has been

132 used for medicinal purposes. (Barrett, 2023). Guyabano or Soursop is a fruit

133 and part of the Annonaceae family, also known as the custard apple family.
134 The natural products, which develop on trees, are huge and oval in shape. It

135 is green outside, which has spines on it and white, stringy tissue. They

136 develop up to 8 inches and can weigh up to 10 pounds. Soursop’s flavor can

137 best be described as a cross between a mango and pineapple.

138 Soursop has numerous significances in traditional pharmaceuticals,

139 and it has been utilized to treat a wide array of health conditions and

140 afflictions. With its strong nutrient profile, it gives a variety of health benefits

141 (Adlawan, 2022) Extracts and metabolites from this plant exhibit

142 pharmacological properties such as anti-inflammatory, antiulcer, anthelmintic,

143 antibacterial, and free radical scavenging activity. Beside medicinal uses, this

144 plant has high economic value due to its edible and nutritive fruit, leaves, bark

145 and provides substantial livelihood support to local inhabitants (Kedari, 2014).

146 Having reviewed the health benefit of guyabano and considering its

147 abundance in the community, the researchers are motivated to conduct a

148 study utilizing guyabano.

149 Moreover, recognizing the quantity and nutritional potential of

150 Guyabano, the researchers decide to evaluate its acceptability as a product.

151 B. Objective of the Study

152 The main purpose of this study is to determine the level of acceptability

153 of Polvoron with Guyabano flavor in terms of appearance, aroma, taste, and

154 texture.

155 C. Scope and Delimitation

156 This study was limited to the use of Guyabano juice as the main flavor

157 in making polvoron. This study is conducted at Palompon Institute of

158 Technology during the first semester of the school year 2024-2025.
159 There were six (6) groups of respondents who serves as evaluators of

160 polvoron with guyabano flavor. These groups consists of ten (10) BTVTED

161 FSM students, ten (10) HM students, ten (10) BSINT FOODTECH students,

162 three (3) CTE professors, two (2) COTE professors, five (5) HM professors of

163 Palompon Institute of Technology. It will cover the development, production

164 process, sensory evaluation or acceptability of polvoron with guyabano flavor.

165 It will be limited to the conduct of sensory evaluation where the foods

166 instructor and students of Palompon Institute of Technology are the target

167 respondents and will not do extensive consumer market research. Detailed

168 nutritional analysis, shelf life, and health related implications of guyabano

169 polvoron will not be within the scope of this study.

170

171

172

173

174

175

176

177

178

179

180
181 Chapter 2

182 CONCEPTUAL FRAMEWORK

183

184 This chapter presents the relevant literature and studies that the

185 researcher considered in strengthening the importance of the present studies.

186 It also presents the synthesis of the art to fully understand the research for

187 better comprehension of the study.

188 Conceptual Literature

189 The concepts of this study will focus on the Polvoron with guyabano

190 and the sensory evaluation and the different food attributes (aroma,

191 appearance, taste, and texture).

192 Polvorones are traditional Spanish Christmas cookies flavored with

193 almonds and crumbly in texture. Like polvo, "powder" or "dust" in Spanish,

194 these cookies will crumble to a dust-like consistency in your hand or mouth,

195 but the name also derives from the fact that some choose to dust them with

196 generous amounts of powdered sugar, making them dusty on the outside

197 (Siera, T.L. 2023).

198 While polvoron is a beloved treat known for its traditional flavors, it's

199 evident that the varieties available in the market predominantly focus on

200 classic ingredients like milk, nuts, and chocolate. However, the exploration of

201 flavors incorporating root crops and fruits seems to be somewhat limited.

202 Despite the versatility of root crops like taro or sweet potato and the

203 abundance of fruits offering diverse tastes and nutritional benefits, these

204 options are often underrepresented in the polvoron market.

205 Guyabano is a part of the Annonaceae family, also known as the

206 custard apple family. The natural products, which develop on trees, are huge

207 and oval in shape. It is green outside, which has spines on it and white,

208 stringy tissue. They develop up to 8 inches and can weigh up to 10 pounds.

209 Guyabano’s flavor can best be described as a cross between a mango and

210 pineapple. Guyabano has numerous significances in traditional

211 pharmaceuticals, and it has been utilized to treat a wide array of health

212 conditions and afflictions. With its strong nutrient profile, it gives a variety of

213 health benefits (Adlawan, 2022).

214 Guyabano, tree of the custard apple family (Annonaceae) and its large

215 edible fruits. Native to the American tropics, the tree has been widely

216 introduced in the old-world tropics. The fruit’s juicy, fibrous, white flesh, which

217 combines the flavors of mango and pineapple, can be eaten fresh and is

218 strained to make custards, ice creams, and drinks. Guyabano has been

219 promoted as an alternative cancer treatment, but clinical studies in humans

220 are lacking. See also custard apple. Reaching about 8 meters (26 feet) in

221 height, the soursop tree has broad-ended oval evergreen leaves about 12 cm

222 (5 inches) long. The large aromatic fruits are oval, spiny, and green-skinned;

223 they grow about 20 cm (8 inches) long and weigh up to 4.5 kg (10 pounds).

224 The plant is usually cultivated from seed and grows well in warm climates with

225 high humidity (Petruzzello, 2024).

226 In addition, guyabano has been scientifically and traditionally proven to

227 have great natural benefits. It helps lower fever, spasms, heart rate, and blood

228 pressure. It also helps relieve pain, inflammation, and asthma. Consuming

229 guyabano extract can also safely prevent cancer cells from forming while
230 effectively slowing down tumor growth. It also helps stop the growth of harmful

231 bacteria, viruses, fungi, and parasites, even as it stimulates digestion and stop

232 convulsions (de la Cruz, 2015).

233 Guyabano seed is not edible and traditionally has been known to be

234 toxic because of the presence of the described compounds; therefore, its

235 components and derivatives destined for human consumption must be subject

236 to careful research protocols to ensure their toxicological safety. Even when it

237 is used as a drug, in its whole form or from crude extracts, it must be handled

238 with care because some of its bioactive components have not been fully

239 evaluated for their allergenic or toxicological cumulative effect. One example

240 is annonacin, which has been isolated from most parts of the plant, including

241 seeds and fruit pulp. It has been shown by clinical studies with rats and

242 epidemiological studies in human populations (like those from the Caribbean

243 island of Guadeloupe and those from New Caledonia) with high and

244 prolonged intakes of guyabano fruit pulp that annonacin is associated with the

245 occurrence of a neurodegenerative disease known as atypical parkinsonism

246 (Solís-Fuentes, Durán-de-Bazúa,2020).

247 Sensory evaluation is a statistical analysis method based on human

248 sensory perception, which is carried out under double-blind conditions.

249 Compared with other detection and analysis methods, sensory evaluation can

250 not only measure the taste of food, but also detect changes in aroma, color,

251 surface features, and taste perception (de Albuquerque et al., 2022). The

252 results of a sensory evaluation can provide the necessary information for

253 adjusting the taste to satisfy the consumer. The content of sensory
254 evaluations of drinks varies with the type, mainly evaluating the overall liking,

255 sweetness, acidity, color, smell, texture, and so on. (Wu and Zhong, 2023).

256 Research Literature

257 A review conducted by the researchers on the different studies which

258 are found to be clearly related to research studies to be conducted.

259 In the study of Pobar (2015) on “Promoting Gummy Guyabano Candy”,

260 evaluated some sensory attributes of the gummy guyabano candy as “like very

261 much” since it is acceptable and can be prepared in the community because of

262 the availability of ingredients, tools and equipments and easy to follow

263 procedures.

264 In a study of Borbe D.L (2015) on “Acceptability of loaf bread with

265 guyabano leaves powder and its marketability”, the sensory evaluation

266 showed that the product is “very agreeable” but the (b) uniformity of the shape

267 of the loaf bread be improved for better appearance; and (c) The loaf bread

268 be made more spongy or foamy.

269 Therefore, Researches have critically examined the literature on

270 polvoron and found that guyabano is an effective flavoring for this traditional

271 sweet. Their results show that the addition of guyabano does not just make

272 polvoron taste better but also gives it an individual and desirable option to

273 people who want a different tropical twist on the old treat.

274 Concept of the Study

275 The concept of the study focuses in making Polvoron with Guyabano

276 flavor snack.

277 The researchers choose the Guyabano fruit juice extract in making the

278 Polvoron and also the researchers want to create a product that is something

279 new and not just because of the abundance of Guyabano that grow in our

280 surroundings but also the fact that we can get lots of health benefit can be

281 gained from it.

282 Parts of Guyabano fruit

283

284
Fruit

285

286
Flesh
287

288 The Guyabano fruit is cut into half and peeled the flesh from the skin,

289 place it into a clean cloth and squeeze it until the juice extract of guyabano

290 flesh comes out. Finally, gradually add all the ingredients with its exact

291 measurements, mix it all together until it combines and get the dust like

292 texture.

293 Prior Arts

294 The researchers perform a review of previously conducted studies.

295 That is relevant to the current investigation. These are relevant to the latest

296 study because they served as the foundation for the current study's content

297 and production. These studies usually have different flavors like almonds,

298 lemon, cocoa, coconut, cinnamon, etc. (Gabriela, 2023).

299
Production of “Polvoron with
300 Conceptual Process Guyabano Flavor”

301 The workflow of the study is shown in Figure 1. The first step involves

302 conceptualization of the Polvoron with

Product Guyabano flavor. The researchers
Acceptability: YES will

303 innovate a food product that is both nutritious, healthy and appealing. Once
 Aroma
 Color
304 the concept is established, the researchers will proceed in creating the
 Texture
 Taste
305 Polvoron with Guyabano flavor. After
Overall conceptualizing, the researchers will
Acceptability
306 gather and prepare the necessary tools, materials, and equipment needed for

307 the food product, including the processing of the raw material which is the

308 guyabano flesh until the juice extracted. In the preparation stage, a step-by-

309 step process will be followed carefully to ensure the food product is made

310 perfectly. Once the innovated food is prepared, a survey will be conducted to

311 evaluate its acceptability among consumers based on aroma, color, taste, and

312 texture. If the product is unacceptable to the consumer, the researchers will

313 revise and conceptualize the recipe again to meet consumers preferences.

314

315

316

317

318

319

320

321
322

323

324

325

326

327

328

329 NO

330

331

332
Cooking Process
333

334

335

336 Preparation of Tools,

Equipment,
337 Ingredients, and
Materials
338 Figure 1. Flow Chart

339

340

341 Conceptualization of
Polvoron with
342 Operational Definition of Terms
Guyabano Flavor

343 The following terms are discussed operationally according to the study.

344 Acceptability. These refers to the characteristic of the product being

345 acceptance for some purpose and how well it is received and liked by people.
346 It is a measure of whether people find the aroma, color, taste, texture, and

347 overall experience of the polvoron with guyabano acceptable

348 Aroma. This refers to the scent or smell of fragrance that a food

349 product it gives off. In this study, the aroma of the polvoron with

350 guyabano flavor is very noticeable aroma of guyabano.

351 Color. This pertains to the visual characteristics of the polvoron

352 with guyabano flavor. In this study, the desired color of this polvoron is

353 creamy white.

354 Taste. This refers to the special sense that perceives and

355 distinguishes the sweet, sour, bitter, salty, or umami quality of a

356 dissolved substance and is mediated by taste buds on the tongue and

357 can be detected from small quantity of food or drink that is eaten. The

358 desired taste of the Polvoron with guyabano flavor in this study is

359 slightly sweet and bit sour.

360 Texture. This refers to the smoothness or fineness, roughness,

361 firmness, density meltdown, etc. of the food product when eaten. In this

362 study, the texture of Polvoron with guyabano flavor is smooth.

363 Polvoron with guyabano. This pertains to the Polvoron that is newly

364 developed from the usual mixture of ingredients of polvoron (toasted flavor,

365 powdered milk, sugar, and butter) with guyabano flavors.

366

367 Chapter 3

368 PROJECT DEVELOPMENT AND METHODOLOGY

369 This chapter presents the course of the project development, the

370 development procedures, evaluation Instrument conducted by the researches.

371 A. The Project Development

372 This project will come about to improvise new product with the use of

373 Guyabano. The purpose of which is to develop the unutilized plant into a

374 healthy snack. The use of Guyabano flesh extract is one of the ingredients in

375 making Polvoron that will surely give the parents an assurance that they can

376 give their children as well as to those health-conscious people in this healthy

377 and a nutritious snack.

378 B. Development Procedure

379 In making Polvoron with Guyabano flavor, the following ingredients are

380 needed.

381 • ¾ cup Guyabano juice extract • 1 cup cake flour

382 • ½ cup refined white sugar • ½ cup butter (melted)

383 • 1 cup powdered milk

384 Tools and Materials:

385 Prepare the following tools and materials:

386  Mixing bowl Small Bowl

387  Clean cloth Ladle

388  Strainer Measuring Cup

389  pan Spoon

390

391 Methods:

392 These are the procedures on how to the Polvoron with Guyabano

393 Flavor:
394

Step 1

Cut the Guyabano Fruit

into half and peeled off

the flesh and put it into

the clean cloth, then

squeeze it until the juice

extract will come out.

Step 2

Put the Cake Flour into

the pan and toast it until

it turns slightly brown.

Set aside afterwards.

 Step 3

Melt the Butter in the pan

with low heat. After the

butter is already melted

gradually put the white

sugar and the Guyabano

extract, until it combines.

Then, set it aside.

Step 4

In a big mixing bowl put

the roasted cake flour

and the powered milk

and add the melted

butter with the white

sugar and the guyabano

juice extract. Then mix it

all together until all the

ingredients will be

combined and you well

get the desired taste and

texture.

Step 5

Mold the polvoron with

 guyabano mixture, then

chill it for 1 hour.

Step 6

After 1 hour chilling, wrap

it into the water

cellophane.

395 C. REVISIONS MADE

396 Throughout the process of making Polvoron with Guyabano flavor, the

397 researchers encountered some problems, like in the first try, lack of tools.

398 Equipment’s and improper blending of ingredients, and it’s too sweet due to

399 the sugar is not properly measured and the texture is too grainy. Then, Mrs.

400 Virgina Raymundo suggested that we should melt the sugar first before

401 mixing it to the other ingredients. In the second try, the ingredients were finally

402 prepared, but the measuring of the ingredients is; it had softer consistency or

403 appeared slushy due to the low temperature of the 708 refrigerator or freezer,

404 and the taste was not good. In our third attempt, 709 Ma’am Aethyl O. Aguilar

405 suggested incorporating honey as a sweetening 710 agent in our pandan-

406 insulin ice cream instead of stevia powder. However, it 711 proved

407 incompatible with the flavor, leading to an unsuccessful outcome. In 712 our

408 fourth attempt, we incorporate cornstarch and doner powder as 713

409 thickening agents into our ice cream, along with insulin plant extracts, 714

410 pandan leaf extract, stevia powder, and nestle cream. Unfortunately, the 715

411 outcome was not as desired due to the omission of cooking the powder. This
412 716 resulted in a rough and coarse texture. In our last try, we used coconut

413 milk 717 as a thickening agent, and fortunately, our ice cream had the right

414 718 consistency.

415

416

417 D. DEVELOPMENT COST

418 The total product cost is one hundred five (Php 271.5). This includes

419 all the expenses for all the ingredients needed in making Polvoron with

420 Guyabano flavor.

Quantit Unit Description of materials Unit Cost Total Cost

½ Kilo Cake Flour P 55.00 Php 27.5

¼ Kilo Refined White Sugar P 100.00 Php 25.00

1 Kilo Guyabano P 50.00 Php 50.00

1 Pack Powdered Milk P 115.00 Php 115.00

1 Pack Butter P 54.00 Php 54.00

TOTAL: Php 271.5

421

422 E. TIME CONSUMED IN THE DEVELOPMENT OF THE PROJECT

423 This presents the time management implemented by the researcher.

Concept Process of Polvoron with Time Consumed

Guyabano Flavor
 Conceptualization of the recipe 24 hours

Preparation of Tools, materials, 15 minutes

ingredients

Extracting and cooking process 40 minutes

Packaging 10 minutes

TOTAL TIME CONSUMED 1 day, 1 hour and 5 minutes

424

425 F. Evaluation of the Project

426 The project will consist of two phases; Preliminary Evaluation and Final

427 Evaluation.

428 1. Preliminary Evaluation

429 A preliminary test will be conducted to determine the quality of

430 the Polvoron with Guyabano Flavor. It will find out that a Polvoron with

431 Guyabano Flavor has good quality.

432 2. Final Evaluation

433 This study will make use of a qualitative type of evaluation to

434 determine the acceptability of the Polvoron with Guyabano flavor

435 based on the identified criteria such as aroma, color, taste and texture.

436 These qualities will be given corresponding ratings with their numerical

437 equivalent from Five (5)- Very Much Acceptable (VMA), (4) Very

438 Acceptable (VA), (3) Acceptable (A), (2) Slightly Acceptable (SA), (1)

439 Not Acceptable (NA). Before the respondents will be made to rate the

440 product, the researchers provided first a sample of the product. They

441 will also be given time and chance to rate the product based on the

442 qualitative attributes using the rating sheet.

443

444 Evaluation Instrument

445 The evaluative measure will employ a five-point scale adapted from the

446 study of Belmes (2019) with corresponding qualitative descriptions as follows;

447 751 (5)- Very Much Acceptable (VMA), (4) Very Acceptable (VA), (3)

448 Acceptable 752 (A), (2) Slightly Acceptable (SA), (1) Not Acceptable (NA).

449

450 The data will be interpreted using the following scoring range and

451 interpretations:

452 A. Aroma

453 Quantitative Code Range Weighted Mean Verbal Description

454 Interpretation

455 5 4.21 – 5.00 Very Noticeable Aroma VMA

456 of Guyabano

457 4 3.41 – 4.20 Noticeable Aroma of Guyabano VA

458 3 2.61 - 3.40 Moderately Noticeable Aroma A

459 of Guyabano

460 2 1.81 - 2.60 Slightly Noticeable Aroma SA

461 of Guyabano

462 1 1.00 - 1.80 Not Noticeable Aroma NA

463 of Guyabano

464 B. Color

465 Quantitative Code Range Weighted Mean Verbal Description

466 Interpretation

467 5 4.21 – 5.00 Creamy White VMA

468 4 3.41 – 4.20 Off White VA

469 3 2.61 - 3.40 Coffee Brown A

470 2 1.81 - 2.60 Brown SA

471 1 1.00 - 1.80 Dark Brown NA

472 C. Taste

473 Quantitative Code Range Weighted Mean Verbal Description

474 Interpretation

475 5 4.21 – 5.00 Slightly Sweet VMA

476 4 3.41 – 4.20 Sweet VA

477 3 2.61 - 3.40 Moderately Sweet A

478 2 1.81 - 2.60 Very Sweet SA

479 1 1.00 - 1.80 Not Sweet NA

480

481

482 D. Texture

483 Quantitative Code Range Weighted Mean Verbal Description

484 Interpretation

485 5 4.21 – 5.00 Smooth VMA

486 4 3.41 – 4.20 Moderately Smooth VA

487 3 2.61 - 3.40 Neither Smooth nor Rough A

488 2 1.81 - 2.60 Moderately Rough SA

489 1 1.00 - 1.80 Rough NA

490

491

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530 peninsula/6955-guyabano-fruit-a-fruit-of-pure-benefits

531 https://www.researchgate.net/publication/

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