Development of Calamansi Zest Sweet Potato-Based Pastillas: Comparison Of Three Varieties

This study focused on the development and evaluation of Calamansi Zest Sweet Potato-Based Pastillas, an innovative confection designed to enhance nutritional value while reducing food waste. By incorporating Calamansi (Citrus microcarpa) zest, a byproduct typically discarded, the research aligns with global sustainability trends and the Philippine Department of Science and Technology’s advocacy for the use of indigenous materials. The research compared three sweet potato varieties to determine the optimal formulation based on sensory quality and financial viability. The sensory acceptability of the different treatments was evaluated by participants using a 9-point Hedonic Rating Scale, focusing on appearance, aroma, texture, and taste. Data were analyzed using frequencies, means, and repeated-measures multivariate analysis of Variance (MANOVA) to account for correlations among multiple sensory attributes. Results indicated that all treatments were successful and well-received by consumers, with Treatment 1 achieving the highest sensory acceptability and preference. Significant differences were observed across treatments, suggesting that the variety of sweet potato consistently influences consumer satisfaction. Economically, the product demonstrated financial viability with a positive return on expenditure. To ensure market readiness, the study recommends maintaining strict hygiene standards to sustain zero microbial growth and sourcing raw materials from diverse local regions to ensure sustainability. Ultimately, this research supports the commercialization of sweet potato-based pastillas as an affordable, health-conscious, and eco-friendly alternative in the functional food market.