Potential of Guyabano (Annona muricata Linn) Yema as a Healthful Confection

The study determined the potential of Guyabano (Annona muricata Linn) Yema as a healthful confection by incorporating the fruit pulp into the traditional yema recipe. The study involved 45 respondents, selected through purposive criterion random sampling to ensure participants understood sweet confections. Sensory evaluation was conducted using several statistical tools: (a) 9-point Hedonic Rating Scale, (b) Descriptive Rating Scale, (c) Mean and Standard Deviation, and (d) Analysis of Variance (ANOVA). The findings reveal that among participants, predominantly aged 13-20 years (67%), with a slight majority of female respondents (56%). Furthermore, sensory attributes, including appearance, aroma, taste, and texture, were evaluated. The product received high ratings, with the aroma (7.96) being the most appreciated, followed by taste (7.82) and appearance (7.73). Texture received the lowest rating (7.69) but still fell within the "Liked Very Much" category. Additionally, previous research by Afzaal et al. (2022) demonstrated the nutritional benefits of incorporating guyabano (Annona muricata Linn) pulp into other food products, such as yoghurt and frozen desserts. These products showed 0.92 and 2.17% dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C, and 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Lastly, the overall acceptability was high (7.80), with aroma being the standout feature. Significant differences in aroma perception were observed based on age (p=0.019) and status (p=0.018), suggesting that age and personal preferences influence sensory evaluations. The results indicate that the Guyabano Yema is generally well-received, with aroma being the most favored sensory attribute. Minor adjustments to texture could enhance consumer satisfaction. Further research is recommended to explore the product’s commercial viability and to investigate its nutritional profile to confirm its health benefits.