CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter contains the review of related literature and studies,

the synthesis of the state-of-the-art, the gap bridged by the study, and

the conceptual framework of the study. The studies reviewed the

significant relevance to the present study in terms of methodology and

findings. The researchers made various readings from the different

sources like thesis, internet and magazine which are more relevant to

the current studies.

Related Literature

Foreign

On the Development of Kamias-Katmon Products

On Katmon and Kamias as a Sweet and Sour Candy

Minnesota Dental Association, (2010), Sweet and Sour candies

are popular treats among young people. They are colorful, they are

fun and they are flavorful. However, sour candies contain a high level

of acid. Acid wears away the enamel or the outside covering on teeth

and therefore, can be very damaging.

Duerst (2012), stated that sour candies contain acids, usually

citric acid, that are found in sour fruits such as grapefruits and lemons.

These acids react with certain substances like baking soda to form

bubbles of carbon dioxide (CO2). When you bake cookies, muffins,

cakes or pancakes, the recipes usually contain baking powder, which

contains both a powdered acid and baking soda, allowing carbon

dioxide bubbles to begin to form even without the presence of any

other acid.

On Medicinal Uses and Chemical Properties

Orwa, et al (2010) adds uses for Bilimbi as medicinal ornaments,

is also grown in home gardens due to its attractive small purplish-red

flowers borne in clusters along the trunk and branches. Bilimbi is

attractive to bees, butterflies and/or birds. Can also be a timber. The

wood is white, soft but tough, even-grained, and weighs 35 lbs/cu ft. It

is seldom available for carpentry.

Morton, (2010), stated the Averrhoa bilimbi L., has been widely

used in traditional medicine as a cure for cough, cold, itches, boils,

rheumatism, syphilis, diabetes, whooping cough, and hypertension. In

the Philippines, the leaves are applied as a paste or applied on itches,

swellings of mumps and rheumatism, and on skin eruptions. Elsewhere,

they are applied on bites of poisonous creatures. Malaysians take the

leaves fresh or fermented as a treatment for venereal diseases. A leaf

infusion is a remedy for coughs and is taken after childbirth as a tonic.

A leaf decoction is taken to relieve rectal inflammation. A flower

infusion is said to be effective against coughs and thrush. In Java, the

fruits combined with pepper are eaten to cause sweating when people

are feeling “under the weather”. A paste of pickled bilimbi is smeared

all over the body to hasten recovery after a fever. The fruit conserve is
administered as a treatment for coughs, beriberi and biliousness. Syrup

prepared from the fruit is taken as a cure for fever and inflammation

and to stop rectal bleeding and alleviate internal hemorrhoids. In

addition, A bilimbi has been widely reported for its multiple ethno

pharmacological properties such as anti-inflammatory, anti scorbutic,

astringent, anti-bacterial, and postpartum protective properties.

Orwa, et al (2010), generally regarded bilimbi as too acidic for

eating raw, but in Costa Rica, the green, uncooked fruits are prepared

as a relish which is served with rice and beans or an accompaniment

for fish and meat. Ripe fruits are frequently added to curries in the Far

East. They yield 44.2% juice having a pH of 4.47, and the juice is

popular for making cooling beverages. Mainly, the bilimbi is used in

place of mango to make chutney, and it is much preserved. To reduce

acidity, it may be first pricked and soaked in water overnight, or

soaked in salted water for a shorter time; then it is boiled with much

sugar to make a jam or an acid jelly. The latter, in Malaysia, is added to

stewed fruits that are oversweet. Half-ripe fruits are salted, set out in

the sun, and pickled in brine and can be thus kept for 3 months.

Harris, (2011) stated oxalic acid has been identified as the main

acid in carambola and in bilimbi. The oxalic acid levels in bilimbi

ranged between 8.57 and 10.32 mg/g. These high levels of oxalic acid

found in bilimbi are probably responsible for its extremely low pH value

(0.9-1.5 in both maturity stages). Ripe bilimbi fruits have higher

vitamin C content than half ripe ones. The levels of Vitamin C in ripe

and in half ripe bilimbi fruits varied from 20.82 to 60.95 mg/100g (Lima

et al., during dry season, an increase of photosynthetic activity

produces higher levels of vitamin C, since this vitamin is synthesized

from hexose sugar precursors.

Yang and Le Maguer, (2011). Due to the extremely acidic nature

of the sour fruits, it was suggested that the fruits be soaked overnight

to reduce the acidity. The concentration of food product by means of

product immersion in a hypertonic solution (i.e. sugars, salt, sorbitol or

glycerol) is known as osmotic dehydration. (OD). Also the term OD has

been coined as ,, dewatering and impregnation (DI) soaking process.

Local

On the Development of Katmon and Kamias Products

Wagan, et al (2015) provide knowledge gaps about sour fruit that

needs to be addressed. He argued that there is a wide range of

potentially high-value food products that can be developed from its

fruits. If not for the simple domestic uses of the fruits, Katmon fruits

are just allowed to drop-off from the trees and left wasted. In a

poverty-stricken and calamity-prone farming area where people are in

need of additional income and where Katmon naturally abounds,

transforming this wasted agricultural resource into an economically-

valuable product is very appropriate, especially in times of crop failure

due to market glut and climate change adversities.

 According to Matthew et al., (2011) when it reaches the maturity

stage, the fruits’ color changes from green into light yellow. This fruit

has a juice yield of 76.14% and with a very sour taste and can be

utilized into pickles, wine, vinegar and can also be eaten raw or dipped

on rock salt. When the fruit is already matured, it can be processed

into jams. In the Philippines, it goes together with stews, soups and the

some popular dish of the Filipinos particularly sinigang and sinaing na

isda.

Merano, (2015), Even if you have never cooked with kamias

before, it is likely you’ve tasted it in different foods. Many juice the fruit

to add to lemonades and even wine. The flesh of the fruit can also be

mixed into seafood sauces and dips because of its sour taste. It is not

uncommon for cooks to use it as a base for homemade jam as well.

Kamias makes a great ingredient for both light and fruity, and heart,

savory recipes.

PDST, (2013), according to the Philippines Department of Science

and Technology, Kamias (Averhoa Bilimbi) fruits and leaves have

various uses. Fruit are made into food seasoning, jam, pickles, and

candies and used as well on cleansing hands and removing stains from

clothing. Leaves can be heated and applied to skin itches and

irritations and has a lot of medicinal inflammation cure. Kamias thrives

in any kind of soil that is well drained. It grows best in wind and sun

sheltered places with evenly distributed rainfall.

 Bareto, et. al. (2013) claimed that there are two types of souring

agents used in filipino dishes which are the vinegar and sour fruits or

leaves. Sour fruits are used to enhance Filipino dishes, either as part of

the recipe or combined with a dipping sauce. The most widespread

fruit souring agent is the tamarind, known as sampaloc. A close runner

up to sampaloc is kamias. In the Visayan provinces, a small, round,

green fruit called batuan is favored. Other sour fruits include

pineapple, Katmon, mangoes, gauavas, and santols.

Fernandez (2013) claims that when the Asian sour leaves

(tamarind, lemon grass, lime leaf, alibangbang) or fruits (green mango

or pineapple, tamarind, batuan, katmon, kamias), this, “like all the sour

soups in the Southeast Asian repertoire, had still another purpose: to

cool the body in tropical climes. An additional Doreen proposed that,

intead of adobo, siningang with souring agent might be the dish “most

representative of Filipino taste. Filipino like the slightly boiled cuisine,

and slightly soured.

Chef and author of Philippine Cookery: From Heart to Platter

Sarthou (2017) claimed that it has a historical explanation on sour

fruits. He viewed that Filipinos penchant for sour flavors evolved from

our interaction with nature. Perhaps, our forefathers, having started off

as foragers, often picked fruits, many times unripe and sour, and

developed a liking for the flavors. Leaves, on the other hand, are either

bitter, sour, or grassy. Sour would seem to be the most appealing (of
the three). The tropical climate, too, is suitable for fermentation, which

also leads to the creation of sour flavors.”

Aquino, et.al, (2015) For the local residents is the “best souring

ingredient” to the famous Filipino dish – fish sinigang. And who could

question them on that - the area is also known for its. It has a variety

of traditional yet interesting uses almost exclusively known in that

locality. Its broad leaves were then a popular wrap for wet foods and

local delicacies or pambalot, which today will definitely pass as an

environment-friendly food wrap. The water trapped in leaf shoots are

used to remove eye redness and irritation therefore is a natural “eye

drop”.

Agricultural Systems Cluster - University of the Philippines Los

Baños (ASC-UPLB), (2015) explore the economic potential and value of

underutilized and local trees such Katmon for food and livelihood. A

variety of products from Katmon is made available today through the

technology developed by the Food Science Cluster – UPLB. The newest

among these is Katmon powdered Sinigang mix. Others are pickled

Katmon, Katmon dessert in syrup, Katmon juice, Katmon jelly, and

Katmon-papaya candy roll.

Rodriguez (2017) describes the fruit sour but refreshing – my

tastebuds likened the taste to kamias with hints of green apple and like

the pomelo it becomes sweet at some certain points. A perfect

candidate for being juiced up if they can be easily extracted and if

supplies are plentiful, they can be turned into jams and jellies and be

part of local cooking like sinigang and pinamlahan just like kamias and

the local batwan.

Owen (2005) says that kamias is not as widely known as other

tropical fruits, but it fast gaining recognition in many countries. To

Asian countries and islands, especially in the Philippines, its nutritional

value and medicinal value is common knowledge. The kamias fruit,

also called bilimbi, has a close relationship to the balimbing or star

fruit. Unlike the star fruit, however, it has sour flavor that many use as

a cooking agent.

On Medicinal Uses and Chemical Properties

Merano, (2015), explains the main use of kamias in a lot of

countries is for food preparation. Many cooks find its sour flesh

versatile and use it as a base or ingredient for many dishes. Apart from

versatility, kamias provides nutrients. Although the amount of nutrients

is smaller than other tropical fruits, its nutritional profile is broader.

This fruit has significant traces of vitamins B and C, calcium,

phosphorus, iron and fiber. Filipino locals are familiar with the

medicinal abilities of the kamias fruit. Alternative medicine

practitioners use it to treating an array of ailments, from inflammation

to fevers. The healing agent is ascorbic acid, which is actually a form of

vitamin C. Ascorbic acid is an effective, natural immune booster and

helps to build up a protective shield against bacteria and free radicals.

Even if the kamias fruit is not the most fibrous food around, it still

contains enough dietary fiber to add to your daily requirement. If being

constipated is a frequent occurrence, it is advisable to get into the

habit of eating fresh produce and whole grains. Kamias is just one

addition that you can make to a lifelong, fiber-rich diet. You might not

be aware of it or have any symptoms, but bones and teeth become

weaker and less dense as you age. Calcium supplements might be a

great option, but filling up on calcium-rich food is even better. Of all

nutrients, kamias is the most prominent in kamias and can support

your entire skeletal structure. Phosphorus complements calcium by

increasing the mineral’s effectiveness of adding strength and density

to teeth and bones. Finding low-calorie snacks to go with your meal

plan can be a bit of a challenge. Kamias, on the other hand, has very

few calories. It can be added to drinks and dishes without hiking up the

calorie count. It has a delicious, tart taste that you can use to flavor

sauces and other condiments. In addition, foods with vitamin B have

been shown to have a positive effect on the metabolic rate as well.

De Guzman (2010) Reviewed that Bilimbi possesses antidiabetic,

antihypertensive, antithrombotic, hypolipidemic, hepato protective,

anti- cancer, wound healing effects due to its strong anti-oxidative,

anti-inflammatory and anti-microbial properties. It was found to show

significant hypoglycemic as well as its anti-oxidative property which

can be used against oxidative stress and consecutive heart disease,

stroke, cancer and liver damage. The anti-hyperlipidemic property can

be used against hyperlipidemia making an alternative to standard

blood pressure lowering drugs. It possesses different pharmacological

assets which can be efficaciously exploited for the management of

many current global threats like diabetes mellitus and its related

complications all together in one shot and since this plant is abundant

in nature, therefore, bio-processing can be effectively and easily done

using current green extractive methods like SFE, MAE or UAE to get

high quality, organic trace free fractions and compounds that can be

promising and potent new anti-diabetic, antihypertensive or anticancer

agents in the therapeutic managements of diabetes mellitus,

hypertension or cancer as well as other chronic syndromes.

Owen, (2011) Filipino locals are familiar with the medicinal

abilities of kamias fruit. Alternative medicine practitioners use it to

treating an array ailments, from inflammation to fevers. The healing

agent is ascorbic acid, which is actually a form of Vitamin C. Ascorbic

acid is an effective natural immune booster and helps build up a

protective shield against bacteria and free radicals.

Bank of the Philippine Islands (2010) posits that several parts of

the tree including the fruits, leaves bark and flowers had been

frequently used in traditional medicine through its acidic juice. The

juice of the fruit can be used for treatment of cough and for making

juices and jams as well as for flavoring fish and the fruit as vegetables.
Decoction of the leaves is usually administered to treat headaches,

fever and dysentery. The juice of the flowers is sometimes used as hair

cleanser while the bark of the tree has a laxative effect and anti-

inflammatory activity.

Related Study

Foreign

On Medicinal Uses and Chemical Properties of Katmon-

Kamias

Kumara (2017) studied Averrhoa bilimbi fruit conserve is

administered as a treatment for coughs, beri-beri and biliousness.

Syrup prepared from the fruit is taken as a cure for fever and

inflammation and to stop rectal bleeding and alleviate internal

hemorrhoids. Leaves are applied as a paste on itches, swellings of

mumps and rheumatism, and on skin eruption. They are applied on

bites of poisonous creatures. Malaysians take the leaves fresh or

fermented as a treatment for venereal disease. A leaf infusion is a

remedy for coughs and is taken after childbirth as a tonic. A leaf

decoction is taken to relieve rectal inflammation. A flower infusion is

said to be effective against coughs and thrush. In Java, the fruits

combined with pepper are eaten to cause sweating when people are

feeling "under the weather". Other uses include as stain remover and

flowers are used in preparation of dye.

 Food Standards Agency (FSA) (2013), The researchers conclude

that the acute effects of acid sour sweets in the mouth appear to be

attributable to a combination of the acid content, the method of

application and duration of contact. Considering that whilst the acute

effects are reversible, acid sweets may also have the potential to

contribute to long term irreversible damage to dental enamel. There is

also uncertainty with respect to the long term implications of repeated

exposure on the oral mucosa. Lastly recommended that the

manufacturers and distributors should be required to provide evidence

of the safety of acid sweets to the relevant regulatory authorities.

A study with Kamias or Visayan name “iba” ( which is high in

ascorbic acid and oxalic acid use as natural organic acidifier in drinking

water in the growth of broiler is timely. Due to pH reducing properties

and direct antimicrobial effect, organic acids might have resulted in

inhibition of intestinal bacteria leading to the reduced bacterial

competition with the host for available nutrients and diminution in the

level of toxic which bacterial metabolites as a results of lessened

bacterial fermentation resulting in the improvement of protein and

energy digestibility, thereby ameliorating the weight gain and

performance of broiler chicken (Adil et al., 2011).

Local

On the Development of Kamias-Katmon Products

 Saini (2014) Stated that bilimbi, commonly known as Kamias, is

an indigenous underutilized fruit of the Philippines which is used as a

souring ingredient in Filipino dishes such as sinigang and paksiw. Its

fruit-bearing is seasonal, thus processing it into dried powder form was

realized to make it available year-round and minimized harvest losses.

In this study, bilimbi was processed into powder to be used as souring

ingredient in food. The powder was evaluated for its physico-chemical

and sensory characteristics. Production recovery and cost of production

were also determined. Hot air oven-drying was employed using two

drying temperature, 50 deg C and 60 deg C, to dry the slices of

blanched and unbalanced bilimbi fruits for 24 h. There was no

significant change in pH, TSS [total soluble solids] and % TA total

acidity] of bilimbi when processed into powder. Results indicated that

the use of 50 deg C drying temperature resulted in light, more green

and yellow color of powder compared to using 60 deg C. The pH

ranged from 2.6 to 3.1, TSS from 2.747 to 12.963 deg B, TA from 10.06

to 14.577%, solubility from 17.823 to 21.717%, moisture content from

5.325 to 11.30% and percent recovery from 4.75 to 5.39%. Production

cost per gram powder was in the range of PhP 1.93- PhP 2.25, based on

prices as of November 2014. Sensory evaluation showed that the

dilution used was too sour.

Caoli, et al (2017), also found out that kamias is also feasible in

terms of marketability and productivity. We also believed that this

study will be able to contribute on the utilization of kamias in terms of

product development particularly fruit wines. Aside from drying, there

is no known products out of kamias. Most of the fruits are just go to

waste. This study could help our local farmers to process kamias into

wine and start planting kamias and make it as their other source of

income.

On Medicinal Uses and Chemical Properties of Katmon-

Kamias

Caoli, et.al (2017), There are also reported facts that kamias can

be used in medicinal and industrial purposes. It has a high oxalic acid

content which makes it effective in removing rust stains and clean

knife blades. The oxalic acid content of bilimbi fruit ranges from 10.5 to

14.7 mg/g in young fruit and from 8.45 to 10.8 mg/g in matured fruit

and ripe bilimbi fruits have greater vitamin C content than half-ripe

ones . Pricking and soaking in water overnight, or soaking in salted

water for a shorter time is a good way to lessen the fruits’ acidity.

Organic acid found in locally available plants of high biological

value to the animals is relatively new. The study with Kamias or

Visayan name “iba” ( which is high in ascorbic acid and oxalic acid use

as natural organic acidifier in drinking water in the growth of broiler .

The study evaluated the potential of kamias fruit extract as

supplement to the drinking water on the growth performance of

broilers. The study assessed the effect of supplementation on the feed

consumption and weight gain of broilers (Escala, et.al 2015)

Synthesis of the State of the Art

The abovementioned related literature and studies support the

proposed study of making katmon-kamias candy.

From the thirty (30) related studies and literatures the following

were the similarities and differences.

The study of Minnesota Dental Association(2010) and Duerst

(2012) contains ideas about sweet and sour candies which katmon and

kamias suits to be made of.

The study and literatures of Orwa et. al(2010), Morton (2010),

Harris (2011), Yang and Melaguer (2011)Kumara (2017), Food

Standards Agency (2003), Adil et, al(2011), Caoli et. al (2017), Escala

et. al(2015), Merano (2015), De Guzman (2010), Owen (2011), Bank of

the Philipine Islands (2010) has similarities discussing about the

medicinal uses and chemical properties of katmon and kamias as high

in vitamin C, Ascorbic Acid, and Oxalic Acid. The studies describes

the uses of kamias and katmon which can be as an antibacterial,

antiscorbutic, astringent; post–partum protective medicine; treatment

of fever, mumps, pimples, inflammation of the rectum and diabetes;

treatment of itches, boils, rheumatism, cough and syphilis; treatment

of scurvy, bilious colic, whooping cough, hypertension and as a cooling

drink, treatment of children‟s ; treatment of stomach ache (fruits).

Wagan et. al. (2015), Mathew et. al. (2011), Merano (2015), PDST

(2013), Bareto et. al. (2013), Fernandez (2013), Chef and Author of

Philippine Cookery: From Heart to Platter Sarthou (2017), Aquino et. al

(2015), Agricultural System Cluster- University of the Philippines Los

Banos (ASC-UPLB) (2015), Rodriguez (2017), Owen (2011), Saini

(2014), and Caoli et. al. (2011) studies and literatures has similarities

on describing katmon and kamias as a very sour fruits that must not be

left wasted but can be economically-valuable to people as it can be

made into pickles, wine, vinegar, jam and can be used as a great

souring agent.

While the present study focuses on the utilization, development

and acceptability of Katmon (Dellenia philippinensis) and Kamias

(Averrhoa bilimbi) as candy.

Gap bridged by the Study

A wide spread view of related literature and studies provides

the foundation in the development of this research. Most of the

literature and studies reviewed focused on the nutrient, health benefits

and value of both Katmon and Kamias as the main ingredient utilized in

making Sour Candy..

 The study differs in terms of the product that is being developed

and formulated, the process to be taken, the methods and materials

that are to be used.

None of these studies reviewed dealt on the study of utilization

of Katmon-Kamias as Candy of the 4th year BSHRM students at Partido

State University San Jose Campus, Camarines Sur. This is the gap the

study has to bridge.

Theoretical Framework

This study was anchored by the following theories. New Product

Development Theory and Diffusion on Innovation Theory.

New Product Development Theory is an approach that sees

new products, technologies, and innovations as a strategic weapon.

The importance attached to new product development reflects the fact

that an organization’s ability to innovate successfully has been linked

to financial performance. Within the media management and mass

communication literature, there has been relatively little examination

of new-product development processes. Saksena and Hollifield (2002)

helps on creating the theory by examining the international

organizational structures that U.S. newspapers had used to develop

online editions as a new product. However, in general, organizational

approaches to new-product development in the media industry have

been a neglected area of research. Franke and Schreier (2002) is also a

contributors of the theory by studying how internet could be used as a

new-product development tool for producers in all kinds of industries.

Diffusion of Innovation (DOI) Theory is also known as

adoption of innovations research. This theory is probably the most

frequently used to understand consumer behavior in response to new

media technology. This theory had been successful through Rogers

(1995) where he explained that diffusion of innovations occurs

according to a predictable pattern that moves from the “change

agent”, who introduces the innovation, to the “laggards,” who refuse to

accept it.

This two theory anchored the researchers study in the reason

that this discusses both on development and innovation that is greatly

related to the study and to its future output.

New Product
Development
Theory
 ACCEPTABILITY AND
DEVELOPMENT OF
+ KATMON (Dellenia
Philippinensis) -
KAMIAS (Averrhoa
Bilimbi) CANDY
Diffusion of
Innovation
(DOI) Theory

Figure 1. Theoretical Framework

Conceptual Framework

INPUT PROCESS OUTPUT

*The most acceptable formulation

of Katmon-Kamias Candy?

*The level of acceptability of

Katmon-Kamias Candy in terms
of: FEEDBACK
a. Aroma
Letter for Approval
b. AppearanceFigure 2. Conceptual Paradigm shows in making katmon - kamias candy.
Experiment
c. Taste
d. Texture Survey
Delicious
e. General Acceptability
Analysis of appearance color,
Katmon-
*The process of Katmon-Kamias taste, aroma and texture Kamias
Candy?
Data Collection Candy
analysis in terms of: Evaluation, Analysis and
a. yeast and mold Interpretation
b. aerobic plate count
c. nutrient analysis

*Significant difference between

T1, T2 and T3?

Conceptual Framework

The researcher conceptualizes a framework based on the

theoretical discussions of the different theories utilized in this study.

The Conceptual framework is designed with three dimensions: the

input, process, and output.

Input. This study will specifically answer the following questions.

(1.)What is the most acceptable formulation of Katmon-Kamias Candy?,

(2.) What is the level of acceptability of Katmon-Kamias Candy in terms

of: a. Aroma, b. Appearance, c. Taste, d. Texture, e. General

Acceptability, (3.) What is the process of Katmon-Kamias Candy (4.)

What is the microbial and nutrient analysis in terms of: a. yeast and

mold, b. aerobic plate count, c. nutrient analysis, (5.) Is there any

significant difference between T1, T2 and T3?

Process. The first process undertaken by the researcher was to

prepare a letter to be approved by the campus dean in approval of the

Researchers adviser. The researcher proceeds with the process of

experimentation. The researcher prepared all the materials needed in

making the katmon-kamias candy. Then the experimentation

procedures follows; Step 1: Wash katmon and kamias and then peel

katmon., Step 2: Chop katmon and kamias., Step 3: In a pan add

katmon, kamias and water. Bring it to a boil over medium heat. Then

lower the heat and add brown sugar. Mix until the sugar melts and well
combined with the katmon and kamias., Step 4: Simmer until it

thickens then add flour., Step 5: Mix until the flour is well incorporated.

Then add a bit water and continue to cook until smooth and sticky.,

Step 6: Transfer to a plate with sugar and put mixture on top of it so it

won’t stick. Let it cool., Step 7: Once cool, shape the mixture into a log

using the palm of your hands., Step 8: Then finally roll it into a sugar

and wrap it on an appropriate packaging. The researcher also prepared

a sensory evaluation questionnaire to be distributed to the

respondents as data gathering instruments. Finished product will be

evaluated in terms of appearance, color, taste, aroma, texture and

general acceptability. General acceptability of the product will be

determined through the perception of the respondents.

Output. The expected output of this study is a Delicious

Katmon-Kamias Candy.

Definition of Terms

To better understand this study, the following terms are defined

conceptually and operationally:

Acceptability. It is likely to gain somebody’s approval;

appropriateness; suitability (Encarta Dictionary 2012). In this study,

acceptability is used as possible result and the degree of likeness of

the Katmon-Kamias Candy as to its appearance, color, taste, and

texture and over all eating quality.

 Appearance. Outward or visible aspect of a person or thing

(Word book Dictionary). In this study, appearance refers to the overall

presentation of Katmon-Kamias Candy.

Aroma. A noticeable and usually pleasant smell (Merriam

Webster). In this study this refers to the katmon and kamias candy

odor or fragrance, this is used to determine the smell of the product.

Candy. A sweet food made with sugar (Merriam Dictionary). In

this study candy will be the medium of the product which the main

ingredients are katmon and kamias.

Color. The property possessed by an object of producing

different sensations on the eye as a result of the way the object

reflects or emits light (Merriam Webster). In this study it refers to how

the katmon-kamias candy perceived by the eyes.

Development. The act or process of growing or causing

something to grow or become large or more advanced (Merriam

Dictionary). In this study it refers to the process and creativity in

making the Katmon-Kamias Candy.

Kamias. Fruit contains potassium oxalate & is used to remove

stains from clothing and also for washing hands. It is much used as

seasoning and is made into sweets, including jam and used in making

pickles. (Scribd) In this study this fruit refers to one of the main

ingredients of the product.

 Katmon. Acid juice of the fruit when mixed with sugar is used as

cough cure. It is employed for cleansing the hair. (Scribd) In this study

this fruit refers to one of the main ingredients of the product.

Microbial Analysis. Is the use of biological, biochemical,

molecular or chemical methods for the detection, identification or

enumeration of microorganisms in a material. It is often applied to

disease causing and spoilage microorganisms. Impact of water

(www.elgalabwater.com). In this study this process was used to test the

microbiological presence of the product and to secure the safety of the

researcher’s respondents and soon consumers.

Nutrient Analysis. It refers to the process of determining the

nutritional content of food and food products. (Scribd). In this study

this process had been done to determine the nutrient content present

on the product.

Taste. It is a distinctive taste of something as it is experienced in

the mouth (Thesaurus Dictionary). In this study it refers to the quality

of the food product Katmon-Kamias Candy in terms of how well it is

done.

Texture. The way that something feels when you touch it, the

way that a food and drink feels in your mouth. (Thesaurus Dictionary).

In this study it refers to the substance that affect the taste of making

Katmon-Kamias Candy.
 Utilization. to make use of: turn to practical use or account

(Merriam-Webster) In this study it refers to the action to be taken by

the researcher on Katmon and Kamias as to be utilized on making a

candy.