IJOST Published Article

Abstract This study developed and evaluated Bariba (Annona glabra L.)–flavored gummy candy, focusing on its acceptability as a new confectionery product. Using an experimental-developmental design, the research proceeded through two phases: (1) product formulation and standardization of the Bariba gummy recipe, and (2) sensory evaluation of the product. Sixty respondents, including students, faculty, local residents, and store owners from Himamaylan City, assessed the product using a 9-point Hedonic Scale. Results revealed that the gummy candies were rated “very acceptable” across appearance (M = 8.50, SD = .60), taste (M = 8.40, SD = .85), texture (M = 8.35, SD = .86), and aroma (M = 7.85, SD = 1.30). Kruskal-Wallis H test indicated significant differences among attributes (H = 10.121, p = .018), with aroma receiving comparatively lower scores. These findings demonstrate that Bariba, an underutilized fruit, has strong potential as a sustainable ingredient for confectionery development. Recommendations include enhancing aroma through natural flavoring, testing healthier sweeteners, and promoting Bariba-based products for local economic and agricultural growth. Keywords: Bariba, Annona Glabra, Gummy Candy, Developmental Research, Sensory Evaluation