International Journal of Environmental and Rural Development
Online ISSN : 2433-3700
Print ISSN : 2185-159X
ISSN-L : 2185-159X
Utilization of Atis “Annona squamosa Linn” Desserts
REGUCIVILLA A. POBAR
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ジャーナル フリー

2018 年 9 巻 2 号 p. 102-107

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Atis or Annona squamosa Linn or Sugar Apple in English is one of the top 10 tropical and exotic fruits but one of the forgotten fruits in the Philippines. It is a sweet and creamy fruit with lots of seeds. Its flesh is sweet, white to yellow and resembles and taste like custards. The edible portion coats the seeds generously. It has a distinct sweet smelling fragrance. It is high in energy, an excellent source of Vitamin C and manganese, a good source of thiamine and Vitamin B 6, and provides Vitamin B2, B3,B9, iron, magnesium, phosphorus, and potassium in fair quantities. This study utilized this fruit as ingredient of different kinds of desserts such calamay, deep fried dessert, butter scotch and tart. These desserts are prepared in different ways using tools, utensils and equipment which are available in rural communities. Dessert is important because it can enhance ones physical and emotional wellness in numerous ways if approached properly. Hence, the objectives of this study is to determine the acceptability levels of different dessert products using atis as main ingredient in the five sensory attributes such as appearance, taste, flavour, texture and overall liking. It further aimed to determine the shelf life and the marketability of each product. This is an experimental study with 100 participants composed of food experts to judge the different products using the four point Hedonic Scale. It was found out that the four products are all acceptable in the five sensory attributes. Each product has different shelf life with calamay having the shortest shelf life and butter scotch and tart having the longest. It was also found out that all the products are marketable. It can be concluded that Atis “Annona squamosa Linn” can be used in producing different desserts. It is then recommended that these products be promoted so that the forgotten Atis can gain recognition as a good ingredient for dessert and not only to be eaten as raw and so can be fully utilized.

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© 2018 Institute of Environmental Rehabilitation and Conservation Research Center
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