Philippine E-Journals

Conservation and Food Sustainability through Processing of Guyabano (Annona muricata) Leaves into Cookies

BERSHEBA L. TACLAWAN | JESTONI D. BIDES | JORDAN S. VALENCIA

 

Abstract:

People must produce more food with less resources to feed the globe sustainably. The researchers aim to explore a unique way by powdering Guyabano leaves and adding them to dietary cookies as an additional ingredient. The experiment used a Completely Randomized Design (CRD). Based on the findings, Among the three types of drying in making Guyabano cookies, the evaluators prefer Air- Dried. The absence of preservatives on the guyabano leaves cookies contributes to spoilage compared to the commercial cookies that can extend their shelf life to years. There is a highly significant difference in the sensory qualities between the varying amounts of different treatments of Guyabano leaves powder. This may be due to the change or damage of the essential oil components stored in the leaves’ surface, which adds to its aroma, flavor, and color. Sun-drying can cause a change in chemical composition and the preservation of the green color in guyabano leaves, which further affects aroma, taste, color, and texture in the production of dietary cookies. It was recommended that since Guyabano has been known for its health benefits, the researchers are recommending a wide use of Guyabano leaves as cookies. More Guyabano must be propagated to have a sufficient supply of leaves to be used to produce dietary cookies. A parallel study should be undertaken for further development of this study.