DEVELOPMEMT AND ACCEPTABILITY OF PASSION FRUIT (Passiflora

edulis) MARMALADE

JEAN M. VALDEZ

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THESIS OUTLINE

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Republic of the Philippines

ISABELA STATE UNIVERSITY

Roxas, Isabela

2022
 I. INTRODUCTION

A. Background of the Study

Marmalade is a product made from citrus fruit (usually) and is the jelly-like

product made from properly prepared juice and peel, with sugar. It is concentrated to

achieve its gel structure, similar to jelly, with approximately the same standards, except

for the use of sliced peel. In another word, a good marmalade should be a jelly with

pieces of fruit suspended therein and should not be merely a jam or butter. The principles

of jelly making, therefore, apply also to the preparation of marmalade.

Passion fruit (Passiflora edulis Sims.) is a perennial, climbing, woody vine which

produces round or ovoid fruits having a tough, smooth, waxy dark purple/yellow

coloured rind with faint, fine white specks. It contains orange coloured pulpy juice with

large number of small, hard, dark brown to black pitted seeds. The juice is delicious with

good flavour, intense aroma and sweet-acid taste and is well known for its excellent

blending quality. As people are more concerned about their health, demand for passion

fruit juice is increasing not only because of its exotic flavour but also for its high

nutritional and medicinal properties.

The genus Passiflora L. is a highly diverse plant family with approximately 520

species distributed throughout the tropics of America, Asia, and Africa. More than 90%

of Passiflora species are distributed in the Americas; however, they are also widely

distributed in India, China, Southeast Asia, Australia, the Pacific islands, and neighboring

regions. Passiflora fruits vary in color and shape and are mostly berries with a few pulpy

capsules. The fruits of most species are edible; however, only five or six species are
economically important. Passiflora edulis Sims is commonly known as the passion fruit,

and the most cultivated species globally include the yellow passion fruit (P.

edulis f. flavicarpa) and purple passion fruit (P. edulis f. edulis). Indeed, these two

passion fruit species have been analyzed using metabolomics and transcriptomics to

clarify the underlying mechanisms of color tone formation. The concentrations of most of

the flavonols, anthocyanins, and flavanols involved in color formation of fruit were

significantly higher in purple passion fruits than in yellow passion fruits, and the

characteristics of each passion fruit were clarified by molecular biological analysis.

Passion fruit is one of the most popular tropical fruits having a floral, estery

aroma with an exotic tropical sulfury note. The yellow passion fruit, one important

commercial variety, is more acidic and mainly used for juice preparation.

The Passion fruit (Passiflora edulis var. flavicarpa) containing vitamin C,

provitamin A, phenolic compounds, flavonoids such as quercetin catechins, carotenoids

can contribute to beneficial human. These compounds present antioxidant capacity. Fruits

and vegetables are source of high antioxidant can protect against several human diseases

such as cancer hypertension, Alzheimer's cardiovascular diseases and prevention of the

evolution of some diseases.

B. Importance of the Study

In the Philippines, passion fruit has emerged as an important high market value

horticultural crop over the last decade following the establishment and expansion of

large-scale processors of fruit juice and increasing population of health-conscious

consumers. This has led to increasing interest in the enterprise among farmers.
 The yellow passionfruit (Passiflora edulis f. flavicarpa) is consumed mainly as

juice. The fruit and the juice, as well as other industrialized products, are well accepted

around the world. The juice is much appreciated due to its exotic flavor and nutritional

value. It is a good source of provitamin A, niacin, riboflavin and ascorbic acid.

C. Statement of the Problem

The study attempts to develop and determine the acceptability of passion fruit

marmalade and specifically answers the following questions;

1. What are the sensory qualities of passion fruit marmalade in terms of Appearance,

Texture, Taste and general acceptability

2. Which is the most acceptable treatment based on the Desirability Composite Index

(DCI).

3. What is the projected average product cost of the developed passion fruit marmalade.

4. How is the cost benefit analaysis of passion fruit marmalade.

D. Objectives of the Study

Generally, the study will be conducted to develop passion fruit marmalade

specifically, the study had the following objectives:

1. To determine the question of the developed passion fruit marmalade in terms of

semantic and hedonic scale. To determine the question of the developed passion fruit

marmalade in terms of semantic

1.1 Semantic Scale

1.1.1 Appearance
 1.1.2 Texture

1.1.3 Taste

1.1.4 General Acceptability

1.2 Hedonic Scale

1.2.1 Appearance

1.2.2 Texture

1.2.3 Taste

1.2.4 General Acceptability

2. To determine the most acceptable treatment based on the Desirability

Composite Index (DCI)

3. To determine and Analyze the Return on Investment (ROI) of the developed

passion fruit marmalade.

4. To determine the projected average product cost of the developed passion fruit

marmalade.

5. To analyze the cost benefit analysis of the developed passion fruit marmalade.

E. Scope and Delimitation of the Study

The study will be focus and will be limit on the development and acceptability of passion

fruit marmalade.

F. Definition of Terms

Desirability Composite Index (DCI). Is an Index that determine the most acceptable

among the treatments.

or greatly slow down spoilage and prevent foodborne illness while maintaining

nutritional value, texture and flavor.

Food Processing. It is the process of combining raw food ingredients to produce

marketable food products that can be easily prepared and served by the consumer.

Fruit. It is refers to an edible and usually sweet product of a plant or tree that contains

seeds or a pit.

Hedonic Scale. This consists of a series nine verbal categories representing degrees of

liking.

Marmalade. It is a food made from oranges, lemons, or grapefruit that is similar to jam. It

is eaten on bread or toast at breakfast.

Pectin. is a group of substances which forms gels when dissolved in water under suitable

conditions

Semantic Scale. It often asks people to rate a product or brand upon a multi- point rating

scale that has opposite adjectives at each end.

Taste. It refers to the flavor of something or the ability of a person to recognize different

flavors.

Taste testing. This is the method employed to know the acceptability of the Processed of

passion fruit marmalade.

A. Local Literature

(Philippine Medicine) Reported that the nutritive analysis of fresh fruit per 100 g

yield 97 Kcal, 23.38 g. carbohydrates, 2.20 g. protein, 0.70 g total fat, 0 mg cholesterol,

10.40 g dietary fiber. Vitamin contents yielded 14 µg folates, 1.50 mg niacin, 0.10 mg

pyridoxine, 0.130 mg riboflavin, 0 mg thiamine, 1274 IU vitamin A, 30 mg vitamin C,

0.02 µg vitamin E, 0.7 mg vitamin K. Electrolytes yielded 0 mg sodium, 348 mg

potassium. Minerals analysis yielded 12 mg calcium, 0.086 mg copper, 1.60 mg iron, 29

mg magnesium, 68 mg phosphorus, 0.6 µg selenium, and 0.10 mg zinc. Phytonutrient

analysis yielded 743 µg carotene-B, 41 µg crypto-xanthine-B, and 0 µg lycopene.

Barrera et al., (2021) Revealed that Passion fruit is self-incompatible and requires

outcrossing with other conspecific plant. The fruit sets in hand cross-pollinated and open

(carpenter bee) pollinated flowers were 75% and 35%, respectively. The low percentage

fruit set in open pollination may be due to the low pollinator-plant ratio in the farm. To

sustain and conserve pollinators in an agricultural landscape, planting of bee plants that

flower throughout the year is highly recommended.

Rocha et al., (2015) Reported that Passion fruit flavor affected positively and

sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened

with aspartame, sucralose, and sucrose presented higher acceptance scores for the

attributes flavor, texture, and overall impression, with no significant (PÂ <Â 0.05)

differences between them. Aspartame and sucralose can be good substitutes for sucrose

in passion fruit juice.

functional prebiotic product, which combined the nutritional and functional properties of

cashew nut kernels and oligo fructose with the sensory properties of passion fruit juice in

a beverage with satisfactory sensory acceptance

B. Foreign Literature

Ling et al., (2021) Revealed results show that the optimum process paramenters

were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such

optimal conditions, the color of passion fruit juice beverage was red, the flavor

of passion fruit was rich and it tasted pleasant.

Sobhana, (2020) Stated that passion fruit is a high value export oriented crop,

which is gaining popularity among farmers. One of the constraints in expansion of this

crop is availability of quality planting material. Passion fruit is propagated through seed,

cutting and grafting. Among these methods, cuttings encourage the production and

multiplication of true to type planting material.

Wang et al., (2020) Reported that Passiflora edulis, also known as passion fruit, is

widely distributed in tropical and subtropical areas of the world and becomes popular

because of balanced nutrition and health benefits. Currently, more than 110

phytochemical constituents have been found and identified from the different plant parts

of P. edulis in which flavonoids and triterpenoids held the biggest share. Various extracts,

fruit juice and isolated compounds showed a wide range of health effects and biological

activities such as antioxidant, anti-hypertensive, anti-tumor, antidiabetic, hypolipidemic

activities, and so forth. Daily consumption of passion fruit at common doses is non-toxic

and safe. P. edulis has great potential development and the vast future application for this
economically important crop worldwide, and it is in great demand as a fresh product or a

formula for food, health care products or medicines.

A. Research Design

The study used causation experimental design. Causation allows the experimenter

to make the causal inferences about the relationship between independent variables and

dependent variable.

B. Collection of Samples

6kg of Passion fruit will be bought at the local market of Roxas, Isabela.

C. Processing of Passion Fruit Marmalade

Table 1. Formulation of the Passion Fruit Marmalade

Ingredients Treatment1 Treatment2 Treatment3

Passion Fruit 1kg 2kg 3kg

Water 4 cups 4 cups 4 cups

Sugar 5 cups 5 cups 5 cups

Passion Fruit Marmalade

Washing

Slicing

Measuring

Boiling

Sterilizing

Packaging

Figure 1. Showing the schematic diagram of processing the Passion Fruit Marmalade.
3. Procedure

a. Washed the passion fruit.

b. Slicing and separate the skin of passion fruit

c. Measure the ingredients

d. Boil the passion fruit juice added with sugar.

e. Cool the passion fruit and place to fridge

F. Served and enjoy.

D. Sensory Characteristics Evaluation

1. Respondents of the Study and Sampling Procedure

A total of fifteen (15) untrained panelists were conveniently selected, two (2) for

each category of Parents and Students at Roxas, Isabela.

2. Data Gathering Instruments

Semantic Scale will be used to describe the qualities in terms of appearance and

texture and taste while 9 points-Hedonic Scale was used on the desirability of the

qualities and the general acceptability. The Semantic Scale often asks people to rate a

product or brand upon a multi-point rating scale that has opposite adjectives at each

end. The Hedonic Scale consists of a series of nine verbal categories representative

degrees liking from “dislike extremely” to “like extremely”. For subsequent qualitative

and statistical analysis, verbal categories were generally converted to numerical values:

“like extremely” as ‘9’ and “dislike extremely” as ‘1’.

The ‘taste testing’ method was used to evaluate the sensory qualities like

appearance texture, taste, and general acceptability of the different treatments of

Passion Fruit Marmalade. Each panelist was given samples of the different

treatments and the control. A drinking water was provided for palate cleansing.

Table 2. Semantic Scale for Appearance

SCALE RANGE DESCRIPTION ABREVIATION

1 1.00-1.49 Unslightly Orange USO

2 1.50-2.49 Slightly Orange SO

3 2.50-3.49 Orange O

4 3.50-4.49 Pale Orange PO

5 4.50-5.00 Dark Orange DO

SCALE RANGE DESCRIPTION ABREVIATION

1 1.00-1.49 Unpleasant U

2 1.50-2.49 Slightly Unpleasant SU

3 2.50-3.49 Slightly Pleasant SP

4 3.50-4.49 Pleasant P

5 4.50-5.00 Very Pleasant VP

Table 4. Semantic Scale for Texture

SCALE RANGE DESCRIPTION ABBREVIATION

1 1.00-1.49 Poorly Balanced PB

2 1.50-2.49 Slightly Out of Balanced SOB

3 2.50-3.49 Good Balance GB

4 3.50-4.49 Better Balance BB

5 4.50-5.00 Best Balance BB

Marmalade in terms of Hedonic Scale that range from 1-9 and using the Likert

scale and the new range of scores as follows:

Table 5 Hedonic Scale for the Desirability of the Sensory Qualities

SCALE RANGE DESCRIPTION ABREVIATION

1 1.00-1.49 Dislike Extremely DE

2 1.50-2.49 Dislike Very Much DVM

3 2.50-3.49 Dislike Moderately DM

4 3.50-4.49 Dislike Slightly DS

5 4.50-5.00 Nether Dislike nor NDNL

Like

6 5.50-6.49 Like Slightly LS

7 6.50-7.49 Like Moderately LD

8 7.50-8.49 Like Very Much LVM

9 8.50-9.00 Like Extremely LE