Product Acceptability of Ampalaya Ice Candy: Techno-Guide

Lyra Mae  Belamala,

Product Acceptability of Ampalaya Ice Candy: Techno-Guide

Abstract:

This study aimed to evaluate the acceptability of Ampalaya Ice Candy at Bitlang National High School during the school year 2024-2025 as a basis for developing a techno-preneurship guide. Despite the known health benefits of ampalaya (bitter gourd), its inherent bitterness often discourages consumer preference. To address this, the study formulated four variations of Ampalaya Ice Candy using different taste neutralizers: water (T1), salt (T2), sugar (T3), and lemon juice (T4). A sensory evaluation was conducted among selected respondents, assessing color, aroma, texture, taste, and overall acceptability using a 9-point Hedonic Scale. The results indicated that taste was the most influential factor in product acceptance, with a significant difference among the formulations (p = 0.02). Among the four treatments, T4 (lemon juice) received the highest ratings in taste and general acceptability, effectively reducing bitterness while enhancing flavor. This formulation was identified as the most preferred and has strong potential for commercialization. Based on the findings, the study concludes that ampalaya can be successfully integrated into a frozen snack, provided that appropriate taste-enhancing ingredients are used. The study recommends further development of T4 to refine its market potential and encourages food entrepreneurs to explore innovative ways to promote healthy, locally sourced food products. This research contributes to the growing field of techno-preneurship by offering a structured guide for developing, processing, and marketing nutritious food alternatives.

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