Sensory evaluation of melastoma (Melastoma malabathricum) fruit cupcake
Paper Details
Sensory evaluation of melastoma (Melastoma malabathricum) fruit cupcake
Abstract
The main thrust of the study is to determine the acceptability of melastoma fruit cupcakes in terms of color, texture, aroma flavor and general acceptability of the three treatments. The researchers noticed that melastoma are abundant and less utilized by many people. Researchers chose melastoma fruit extracts as one of the main flavoring ingredient in making cupcakes. Additionally, a descriptive design using rating sheet as the data collection was implemented. The study involved 30 purposive selected respondents from Bohol Island State University, Calape Campus. One-Way ANOVA was used to determine the difference of the acceptability of the different treatments of melastoma fruit cupcake. The initial treatment had equal color description, soft and fluffy texture, with very perceptible aroma, very perceptible taste and rate as like very much in the general acceptability. The second treatment was blue violet, with soft and fluffy texture, moderately perceptible aroma, moderately perceptible taste, and rate like extremely in the general acceptability. Lastly, the third treatment was dark blue violet, crumbly in texture, with very perceptible aroma, very perceptible taste and rate as like moderately in general acceptability. The overall acceptability of all the treatment was described as very much acceptable by the respondents. The statistical results showed that there is no significant difference among the three treatments. The result of the study indicated good potential for community extension program to introduce and promote melastoma fruit cupcake for public consumption, as well as an addition for source of income.
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Genaly D. Urboda, Rhealyn B. Nabarete, Proceso C. Valleser Jr.*, 2025. Sensory evaluation of melastoma (Melastoma malabathricum) fruit cupcake. Int. J. Biosci., 27(6), 273-281.
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