Garlic Candy: A Product Development Research

Abstract

Food plays a vital role to life by giving energy needed by the human body. But too much consumption may lead to diseases. Filipinos are known for their enjoyment of food. Almost 55% of the total population suffer from cholesterol issues and 35% of it died with hypertension. Multiple meta-analyses revealed that garlic help decrease blood pressure, and pressure-lowering impact is physiologically feasible. Garlic contains active sulfur compounds that proven to influence endothelium-relaxing and -constricting factors, resulting lower blood pressure. The study aims to formulate garlic candy in terms of ingredients, proportions, resources, and equipment. The main ingredient for this study was garlic known for lowering the high blood pressure. Other ingredients are milk, sugar, flour and artificial color to improve its appearance. The researchers perform three trials and error basis to determined which aspect of the output seeks improvement. By that they recorded the proper formulation for the garlic candy which based on the following; (1) aroma, (2) taste, (3) appearance and (4) texture. Using a developmental research, the result of the study has been recorded the following; the output has the percentage of 3.02 in terms of aroma, 3.30 in terms of taste, 3.12 in terms of appearance, 3.18 in terms of texture. After the evaluation the following are recorded; composite mean of 3.16% indicating the acceptable verbal interpretation, 6.95% for the protein, 6.77% for the total fats, 2.06% for the calcium, 18.65% for the allicin and 2.69% for the Vitamin B which are agent I lowering hypertension.