The main purpose of the study was to identify the different recipes in which ripe marang fruit is utilized as an ingredient in preserves and selected baked products and to test is acceptability.

          Specifically, it sought to answer the following questions:

1. What are the recipes developed utilizing Marang in food preparation or preservation and in selected baked products?
2. What are the food nutrients found in each recipe? 
3. What is the level of acceptability of the different recipes in terms of aroma, flavor, texture, appearance and general acceptability?
4. Do differences exist on the acceptability level of each recipe in terms of the five criteria when respondents are classified according to:
   1. Gender 
   2. Age Group / Categories

                             2.1) Children (10-12)

                             2.2) Adolescents (17-20)

                             2.3) Adults (21-above)

          The study used the descriptive exploratory method of research employing the following stages: collection of data, experimentation, observation and testing of the recipes.

          The researcher started with the initial preparation of writing and delivering of permission and request letters. It was followed by the preparation of copies of the Scorecard for the Sensory Evaluation and Hedonic Scale.

           Recipes were prepared that served as a reference during the experimentation process. The researcher waited for the fruits’ peak season for the experimentation and development of recipes. Experimentation was done during the months of February to March 2001 and January to February 2002. Several trials were done until quality result was achieved.

           The researcher conducted the testing of the recipes from August 10 to September 24, 2002. The evaluation was held during snack time in the morning at 9:30 and 3:00 in the afternoon at the Home Economics Building of PNU-Agusan Campus. One recipe was presented at a time for seven sessions.

Research Instruments

           Interpretation of the data was done in relation to the Scorecard for Sensory Evaluation and the Hedonic scale results. Preserve recipes developed were: Marang Jam, Marang Jelly and Marang-Pineapple Marmalade. Four baked recipes were developed namely: Marang Tart, Marang Combo Tart, Marcapun Pie, Marang-Camote-Carrot Pudding.

           The nutritive value of the recipes was computed following the guidelines prescribed in Food and Computation Tables, FNRI, 1997. The formula was followed in taking the nutritional value of each ingredient.

           The qualities of the recipes were evaluated by the respondents in terms of appearance, flavor, odor, texture and general acceptability in different degrees of acceptability. The accepted recipes were found to be nutritious, and very important to our body for growth and development.

           For energy, protein, carbohydrates, crude fiber/diet fiber, ash, phosphorus, iron, thiamin, riboflavin, niacin and ascorbic acid, Marang-Pineapple Marmalade got the highest.

          Marcapun Pie ranked first in fat; Marang Tart topped in retinal and Marang-Camote-Carrot Pudding also topped in B-carotene and Vitamin A.

          Marang-Pineapple Marmalade excelled in majority of the nutritional component of the different recipes.

          The data obtained for the acceptability level were subjected to different statistical procedures:

1) Computation of the arithmetic means for the following groups: males, females, children, adolescents, and adults.

2.) Two-Way Analyses of Variance (ANOVA) were conducted to determine

• if there was a significant difference in the mean acceptability of each food product between males and females;
• if there was a significant difference in the mean acceptability of each food product among children, adolescents, and adults; 
• if there was an interaction effect of the gender groups and age groups.

          The raw data obtained from respondents were encoded in the computer and analyzed with the aid of statistics software – the Statistical Products Solution and Services (SPSS).

           In all the statistical tests, a five per cent (5%) level of significance (a) was maintained. This gives the results of the test a ninety-five per cent (95%) level of confidence.

           In the acceptability level of different recipes, Marang-Pineapple Marmalade was found to be the most accepted recipe among all respondents.

           In terms of the different qualities of food, different recipes received different ratings and ranks. In terms of appearance, Marang-Pineapple Marmalade and Marang Tart received the highest mean scores or these were the recipes which received extremely desirable remarks from respondents. Marang-Pineapple Marmalade again excelled in odor or aroma. With regards to the texture and consistency, Marang Tart ranked first. This is attributed by the nature of the ingredient, which is purely Marang that is characterized by its very smooth texture. Marang-Pineapple Marmalade was extremely liked by the respondents in terms of general acceptability.

          Generally, Marang-Pineapple Marmalade captured the highest ratings in almost all of the criteria evaluated. It was noted that when Marang was paired with pineapple, it produced an excellent product. This is attributed by pineapple, since it is a very desirable material for it has a good flavor, desirable color and aromatic odor.

          In the case of selected baked products, Marang Tart was noted with a highest rank. It had an excellent texture, which was the natural characteristic of the fruit. It was also noted for an excellent appearance due to its shape, color and also the wrapper of the product that added an eye appeal during the presentation.

         There were significant differences in the acceptability level of the different recipes. With regards to the gender group ( male and female), it was noted that there was no significant difference in the acceptability level of the different recipes in terms of appearance, flavor, odor or aroma, texture or consistency and general acceptability.

         It was also revealed in the age group / category that there were significant differences in the acceptability level of the different recipes in terms of appearance, flavor, odor or aroma, texture or consistency and general acceptability as evaluated by the children, adolescents and adults. Differences in acceptability level greatly exist in Marang Jam between children to adolescents and children to adult categories.

         There was significant interaction in the acceptability level of Marang Jam in terms of texture or consistency between gender group and age group. This means that there was a particular subgroup specifically the female children, whose mean acceptability level differs with the other subgroups. The female children subgroup gave the lowest rating in terms of the texture of the Marang Jam.

Conclusions

         In the light of the findings derived from this study, the following conclusions were drawn:

1. Ripe Marang fruit is a good ingredient when utilized in preserves and selected baked products.
2. Ripe Marang fruit contains valuable nutrients needed by the body such as energy, protein, fat, carbohydrates, fiber, calcium, phosphorus, iron, retinol, B-carotene, Vitamin A, thiamin, riboflavin, niacin, and ascorbic acid.
3. The recipes developed were generally acceptable to all respondents who are the prospective consumers.
4. There are no significant differences in the acceptability level of the different recipes in terms of appearance, flavor, odor or aroma, texture or consistency and general acceptability, among the male and female respondents.
5. There is a significant difference in the acceptability level of the different recipes in terms of appearance, flavor, odor or aroma, texture or consistency as evaluated by different categories / age group particularly between children and adults, children and adolescents. Generally, a significant difference in the acceptability level of Marang Jam in terms of appearance, flavor, odor or aroma, texture or consistency and general acceptability greatly exists among the children’s category.
6. Almost all recipes have no significant interaction in the acceptability level in terms of appearance, flavor, odor or aroma, texture or consistency and general acceptability between sex group and age group, except for Marang Jam in terms of texture or consistency.

RECOMMENDATIONS

          Based on the findings and conclusions of the study, the following recommendations are hereby presented:

1. Ripe Marang fruit offers a big potential for many food product possibilities such as desserts, beverages and other preserves products, thus a development of the new products utilizing Marang fruit is highly recommended. Further studies need to be done regarding improvement of the shelf life of preserves products.
2. Unripe Marang fruit can be used as vegetable dish, protein dish and salad, for it is rich in nutritional value.
3. The school canteen management, the home economics teachers and students, and the implementers of the food service should be encouraged to prepare Marang fruit products as researched, since it is nutritious and economical.
4. Small-scale entrepreneurs such as groups of housewives and out-of-school youths should be encouraged to prepare and preserve Marang to be able to sell their product and augment their income.
5. The community and the homemakers will be made aware on the nutritional value of the fruit and its possibility for food preservation and preparation through livelihood skill trainings and seminars.
6. Cultivators and agriculturists should be encouraged to plant and raise more fruit trees and also to give value to the fruit for its feasibility for food products.
7. Health authorities should include in their information dissemination on the potentiality and versatility of Marang fruit for various food preparations that can be included in the Filipino diet.

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