The study was a determination of the sensory qualities of candy formulated from calamansi (Citrus macrocarpa) leaves in terms of taste, texture, appearance, color, and aroma. It sought to produce and introduce an innovative and eco-friendly product by utilizing the flavor of calamansi leaves in candy-making. A descriptive-experimental research method, which is measured through a structured five-point Likert scale, was employed to the 100 respondents: 100 students and 10 teachers of Lungsodaan National High School who assessed four various formulation of the candies, namely: (1) 100g of sugar, (2) 200 gram of sugar, (3) 100g of sugar with cornstarch and food color, and (4) 200g of sugar with cornstarch and food color. The statistical evaluation involved analyzing the data with basic descriptive measures – mean and standard deviation - followed by one-way ANOVA (Analysis of Variance) and post-hoc comparison. ANOVA indicated strong statistical significance for the taste and texture overall ratings, with classroom teacher panels showing the clearest differentiation of means. In addition, the analysis identified the combination of cornstarch, added coloring, and elevated sugar level as key discarded, can indeed serve as an acceptable flavoring for confectionery applications. The outcomes encourage larger-scale trials to optimize ingredient ratios and highlight a clear market gap for distinctive, regionally manufactured sweets, thus inviting both academic and entrepreneurial follow-up.

Keywords: Calamansi Leaves, Candy, Sensory Evaluation, Food Innovation, Sweet Confectionary, Acceptability, Taste, Appearance, Aroma.

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Source of Funding:

This study was conducted without any financial support from the government, commercial, or non-profit bodies.

Competing Interests Statement:

The authors affirm that there are no conflicts of interest related to this research.

Consent for publication:

All individuals who took part in the study agreed to the use and publication of their anonymized information.

Authors' contributions:

All authors were involved in conducting the study, data collection, analysis, and manuscript preparation. Joanne P. Golocino reviewed and gave final approval of the manuscript.

Ethical Approval and Consent to Participate:

The Lungsodaan National High School Research Board approved this study. All actions undertaken in this study, including those involving human participants, complied with the ethical standards set by the institutional review board and followed the National Ethical Guidelines for Health and Health-Related Research.

Informed Consent:

All participants provided written informed consent prior to their involvement in the study. They were fully briefed on the study’s purpose, methods, potential risks, and their right to withdraw at any point without any negative consequences.

Acknowledgements:

The authors acknowledge Lungsodaan National High School teachers, students, and research team for their support and contributions to this research.