Evaluation of Different Sweetener on the Production of Kamias Prunes
DOI:
https://doi.org/10.55687/ste.v5i2.458Keywords:
kamias, prunes, sweetener, food processing, , product quality, acceptability, kamias, prunes, sweetner, prunes, food processing, product quality, acceptabilityAbstract
The study focused on the development and evaluation of different sweetener on the production of kamias prunes using white sugar, washed sugar, brown sugar, and molasses, to determine their effects on the product characteristics in terms of taste, texture, aroma, and appearance. The research employed experimental design wherein kamias fruits were processed into prunes using the four different sweetener treatments under the same preparation and processing production. Descriptive evaluation was conducted to assess variations in sensory and physical attributes across treatments. Results revealed that the type of sweetener significantly influenced the characteristics of kamias prunes. The findings indicate that each sweetener contributes distinct sensory qualities, confirming its role in product development. It is concluded that sweetener selection is a critical factor in determining the quality of kamias prunes, and it is recommended that further studies be conducted to optimize formulations for possible commercialization.
References
Acadofchoc-admin. (2026, February 15). Chewiness – Definition & detailed explanation – Sensory evaluation glossary. Academy of Chocolate. https://acadofchoc.com/sensory-evaluation-glossary/chewiness/
Asikin, Y., Hirose, N., Tamaki, H., Ito, S., Oku, H., & Wada, K. (2016). Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar. LWT – Food Science and Technology, 66, 340–347. https://doi.org/10.1016/j.lwt.2015.10.039
Bayogan, E. R. V., & Padilla, A. C. T. (2006). Quality and consumer acceptability of santol candy, kamias and balimbing prunes. https://doi.org/10.59120/drj.v7i1.42Bennett, T., & Kumar, A. (2020). Comparative analysis of molasses and refined sugars in food processing. Journal of Agricultural and Food Chemistry, 68(22), 6201–6209.
Dizon, E. I., Lizada, M. C. C., & Eusebio, J. E. (2019). Utilization potential of Averrhoa bilimbi (kamias) in food processing. Asia Pacific Journal of Tropical Agriculture, 8(2), 45–52.
Ghosh, S., & Ray, R. (2021). Nutritional and functional properties of molasses: A review. International Journal of Food Properties, 24(1), 897–910.
Huey, S. L., Bhargava, A., Friesen, V. M., Konieczynski, E. M., Krisher, J. T., Mbuya, M. N. N., et al. (2024). Sensory acceptability of biofortified foods and food products: A systematic review. Nutrition Reviews, 82(7), 892–912. https://doi.org/10.1093/nutrit/nuad100
Johnson, M. (2021, February 2). The 9-point hedonic scale. Sensory Society. https://www.sensorysociety.org/knowledge/sspwiki/Pages/The%209-point%20Hedonic%20Scale.aspx
Kabuo, N., Onuegbu, N. C., Nwosu, J., Peter-Ikechukwu, A., Udeozor, L. O., & Howells-Nworie, I. C. (2014). Effects of sugars on the drying of some local fruits and their importance on baked products-bread and cake. IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(3), 99–106. https://doi.org/10.9790/2402-083199106
Li, B., Hayes, J. E., & Ziegler, G. R. (2014). Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking. Food Quality and Preference, 37, 71–78. https://doi.org/10.1016/j.foodqual.2014.04.019
Pascual, R., & Villanueva, M. (2022). Sustainability of sugarcane by-products in Philippine food innovation. Philippine Agricultural Scientist, 105(3), 201–210.
Salatein, N. M., Omara, A. F., Mansour, A. R., & Fahim, I. S. (2025). A study on the technical and financial feasibility of producing lactic acid from sugarcane and beet molasses. Results in Engineering, 25, 104184. https://doi.org/10.1016/j.rineng.2025.104184
Santos, R., & Maloles, C. (2020). Phytochemical profile and processing applications of Averrhoa bilimbi (kamias) in the Philippines. Philippine Journal of Crop Science, 45(1), 77–85.
Smith, J., & Ahmed, M. (2020). Global trends in natural sweeteners and fruit preservation. Journal of Food Science and Technology, 57(4), 1123–1132.
Zhang, X., Cavender, G. A., Lewandowski, K. R., Cox, G. O., & Paton, C. M. (2020). Sensory analysis of a processed food intended for vitamin A supplementation. Foods, 9(2), 232. https://doi.org/10.3390/foods9020232
Zhou, W., Patel, R., & Kim, S. (2021). Application of molasses in the development of value-added food products. Food Chemistry, 345, 128753.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Studies in Technology and Education
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
License Terms
All articles published in Studies in Technology and Education (STE) are freely accessible under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This license grants users the right to read, download, copy, distribute, and link to the full texts for non-commercial purposes, provided that appropriate credit is given and that the original work remains unaltered and unchanged.
This article is made available in accordance with the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
