Acceptability of calamansi-cucumber fusion

Mark Anson A. Unarce (Author)

Abstract

This study explores the acceptability of a novel calamansi-cucumber fusion applied as tea, jam, and dressing. This delves into the general acceptability of calamansi-cucumber tea, jam, and dressing. Utilizing a nine-point hedonic scale rating and employing random sampling methods, data from 10 semi-trained panelists and 100 diverse consumers were collected. This study evaluated the overall acceptability of a 3-in-1 calamansi-cucumber product applied as tea, jam, and dressing. Treatment A, with 20 ml calamansi and 210 ml cucumber, consistently achieved the highest ratings across appearance, aroma, taste, and viscosity, marking it as extremely appealing, pleasant, delicious, and thick. Treatment B, featuring 30 ml calamansi and 200 ml cucumber, maintained favorable ratings but slightly lower than Treatment A. Treatment C, with 40 ml calamansi and 190 ml cucumber, showed a slightly lower in some sensory attributes compared to Treatments A and B, yet still performed well. All treatments received high general acceptability ratings, with Treatment A being particularly preferred.

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Keywords: Calamansi, Cucumber, Tea, Jam, Dressing