Formulation, analyses and acceptability of Singapore rhododendron gummy candy

This study developed Singapore rhododendron gummy candy using Singapore rhododendron fruit. The research aimed to formulate and evaluate the sensory qualities—appearance, aroma, taste, and texture—of the Singapore rhododendron gummy candy, determine consumer acceptability, assess differences in sensory attributes, and evaluate shelf life at room and chilled temperatures. The best-performing variant underwent microbial and proximate analyses. The method used in this study was the experimental-developmental method of research using a Completely Randomized Design (CRD). The study included three replications, ten semi-trained panelists, and 100 consumer respondents. A Nine-Point Hedonic Scale was used for evaluation, and data were analyzed using mean and ANOVA. Results showed that the sensory evaluation of Singapore rhododendron gummy candy revealed that Treatment A (30g extract) was rated extremely appealing in appearance, extremely pleasant in aroma, very much delicious in taste, and extremely fine in texture. Furthermore, the consumer’s general acceptability of Singapore rhododendron gummy candy revealed that Treatment A was liked extremely in appearance and texture, and liked very much in aroma and taste. There was no significant difference in the sensory qualities of Singapore rhododendron gummy candy among the three treatments in terms of appearance, aroma, and taste, while there was a significant difference in texture. Additionally, there was a significant difference in the general acceptability of the product in terms of aroma and texture, but no significant difference in appearance and taste. Among the three treatments, Treatment A (30g extract) was selected for further testing. Microbial and proximate analyses confirmed its safety, nutritional value, and potential for longer shelf life, reinforcing its suitability for commercialization and use in sustainable food product development.