HomeIAMURE International Journal of Mathematics, Engineering and Technologyvol. 1 no. 1 (2012)

Atis (Annona Squamosa) Tea

Paulette Marcia I. Loma-ad | Ruth Miculob | Jane Mary Grace Remedio

Discipline: Technology



The study determine the acceptability of Atis (Annona squamosa) Tea in different quantities per serving in terms of color, odor and taste. This study was conducted at the Food Technology Shop of Bohol Island State University, Main Campus during the year 2011. The study utilized the experimental research in preparing the different quantities of Atis (Annona squamosa) Tea as well as in evaluating its acceptability level. Random sampling was used to determine the participants of the study which includes the laboratory and academic instructors of the university. There were 32 participants who evaluated the product through sensory evaluation. The product undergone sensory evaluation using the questionnaire patterned after the Hedonic Scale to identify and rate their sensory preferences as a way of evaluating its acceptability level. The participants checked the appropriate point of scale which best described their preference on the product. The data were gathered, computed and interpreted employing the average weighted mean. In the light of the findings of the study, The 6-gram per serving of Atis (Annona squamosa) Tea suits the preference of the respondents in terms of its color, taste and odor where its degree of acceptability is rated with like very much. It was recommended that Atis (Annona squamosa) Tea will be promoted as pure tea for economical reason. The school should promote the production of Atis tea as an Income Generating Project (IGP). Packaging of the tea should be done for commercialization of the product. Follow-up researches may be conducted to enhance the product and finally, the Food technology instructors should encouraged the students to create and innovate in producing food products.