ACCEPTABILITY OF DEVELOPED YAMBO (SYZYGIUM JAMBOS)FRUIT AS TEA-SUBSTITUTE

Abstract

This study was conducted to determine the acceptability of developed yambo (Syzygiumjambos) fruit as tea-substitute as evaluated by the taste panelists based on its sensory quality. The researcher harvested ripe fruits of yambo from different barangays of Cavinti, Laguna, along the river side and lake shore. Boiled tea was submitted for microbial analysis to test the safety of the product.This research emphasizes that underutilized fruits like yambo can be developed into other products which serve as an eye opener for its value. This study sought answers to the following questions: (1) Is yambo fruit can be made or developed as tea? (2) Is yambo fruit tea safe to drink by the panelists in terms of microbial present? (3) What are the levels of acceptability of yambo fruit tea-substitute in terms of color, aroma, flavor, consistency and general acceptability? (4) Is there significant difference in the acceptability of developed yambo based on the profile of the panelists? and (5) Is there significant difference in the degree of acceptability of developed yamboas tea-substitute according to its level in grams?Yambo fruit was developed into tea. Experimental method was employed to answer the above stated problems. There are 4 treatments. Each one has variation of tea content per bag but mixed with same amount of sugar. A score- sheet was used to test its acceptability using the five parameters. Yambo fruit tea was prepared by applying the following procedures: collection of yambo fruit, weighing, blanching, cutting, cabinet drying, pin milling, and packaging. Findings of the study disclosed that all the treatments are acceptable but the treatment which has 10 grams of yambo emerged as the most highly acceptable among the taste panelists irrespective of sex and age.Further, the study limits its scope only on the microbial analysis of yambo as fruit tea-substitute. Therefore, it is recommended to conduct further studies on the toxicity level and shelf - life of the tea.