Pomelo Peel Candy

An Undergraduate Research Presented to

The Faculty of College of Trades and Technology

Bicol States College of Applied Science and Technology

Naga City

In Partial Fulfillment of the Requirements in

PRDE 101L (Project Development)

Bachelor of Science in Industrial Technology

Major in Food Trades

Christine Joy Ocampo

Cathy Sombrero

Mary Jane Susa

2023
ACKNNOWLEDGEMENT
TABLE OF CONTENT
LIST OF TABLE
LIST OF FIGURES
 ABSTRACT

Pomelo peel as by product from pomelo consumption is rich in various nutrients and functional

compounds, while most of the by product is disposed as wastes. The utilization of pomelo peel could

not only result in valued added products or ingredients, but also reduce the environmental threats. In

this study the peel of pomelo .

INTRODUCTION

The pomelo fruit, scientific name (Grandisor or Maxima), is largely grown in Southeast

Asia in nations like Malaysia, Thailand, southern China, and Fiji. Farmers have just recently begun

cultivating the fruit in other hot, humid places, such as Australia, the Pacific, the Caribbean, and the

southern United States. Due to the fragrant scent of pomelo blooms, some individuals in Asian

nations collect them to produce perfume. It is used medicinally by people in the Philippines and other

Southeast Asian nations to treat epileptic seizures and chronic coughing. In some regions of the

Western Hemisphere, it can be difficult to get fresh pomelo fruit, while dried and candied varieties are

more widely available. It's crucial to keep in mind that certain pomelo varieties have substantially

higher sugar content than pomelo that has just been picked. In general, citrus fruits have significant

vitamin C content. Additionally, they frequently have high fiber and flavonoid content, both of which

may help treat illnesses like metabolic syndrome, diabetes, and hypertension. Vitamin C, which is

abundant in pomelo, helps to keep cells healthy and protected. It is crucial for maintaining strong

bones, blood vessels, and skin.

In Philippines there are lots of pomelo , pomelo is very popular in the philippines because every

months pomelo tree bear a lot of fruits. Due to their high biodegradability these fruit wastes can

become a considerable burden to environment causing serious pollution issues including

greenhouse effect and global warming. These waste of Pomelo peel could be served as raw

materials as candy industry. Pomelo peel will not be wasted because we make a product that will

fit in. As a disadvantage of pomelo fruits, in case you are allergic we will have a cautionary notice

that its harmful to have a allergies.This study of pomelo peel candy encouraged the use of peel of

pomelo and fruits , it will not cause us a unhealthy food, but its have a nutrients and benefits ,
creating this pomelo peel candy meet the demand of market. This study has given an opportunity for

small stores or market to sale this candy and to open up a small business . It will help too a farmers

and the people who have a cultivate fruits. Pomelo peel candy is a type of candy made from the peel

of pomelo, a large citrus fruit native to Southeast Asia. Pomelo peel candy may have some health

benefits, such as It has a lot of vitamin C, which strengthens the immune system, shields the cells

from oxidative stress, and keeps the skin, blood vessels, and bones healthy.

The pomelo pulp is sweet and juicy, and is the main consumed part, but the discarded pomelo peel is

thick, accounting for approximately 35% - 60 % (w/w) of the fruit. So each year, a lot of pomelo peel

trash results from the use of pomelo. However, a lot of research indicates that pomelo peel is rich in

many nutrients and useful substances, including dietary fiber, pectin, essential oils, and different

polyphenols. Naturally, dietary fiber makes up more than 40% weighted average of pomelo peel

based on dry weight, and it's known that dietary fiber may help to reduce appetite, food intake, the

risk of becoming obese, blood sugar levels and cholesterol. Most of the pomelo peel have a product

that available in the market are mainly based on jelly, and they’re high sugar products and

consuming too much sugar may lead to weight gain, cavities, heart disease and diabetes. Thus , the

researcher sought for innovating a nutritious candy that made of pomelo peel, pomelo peel have more

advantages specifically in our health. Some candy are for younger only that have more disadvantages

but this pomelo candy are good in younger and olders. The innovation of pomelo peel candy is the

best processing in all. The combination of pomelo peel and flavor of it, this pomelo peel candy is

healthy candies rather than some candy that have magic sugar. The natural of ingredients of pomelo

peel are enriched with nutrients and have beneficial.

This study aims to developed Pomelo peel candy has the following objectives:

1. Determine the process that involved in preparing Pomelo peel candy.

2. Describe the the sensory characteristics and acceptability of pomelo peel candy in terms of:

a. Appearance

b. Flavor

c. Taste

d. Texture

3. Determine the marketability of the Pomelo peel candy.

4. Determine the shelf life of pomelo peel candy in terms of temperature and number of days.
Scope and Delimitation

This study was conducted in Zone 3 Canaman, Camarines Sur where there is an

abundance of Pomelo. This will allow the researcher to provide the materials needed. The experiment

will be done at Ocampo’s residence where proper guidance and permission from the owner of the

house will be asked. This will make sure that nobody gets harmed while the experiment is ongoing.

The study will be delimited into one one-month experiment. After the processing and finalization of the

finished product, it will then be subjected to observation and in depth analysis This will ensure if the

experiment is failed or successful. This study has its limitations in terms of methodology and

application. The method to be used is the experimental method.

The respondents will be twenty (20) kids, Ten (10) college students of Bicol State College of

Applied Sciences and Technology, Ten (10) high school student of Biscast Lab High. The duration of

the experimental investigations will start on September 09, 2023 including the buying of the

ingredients and experimental trials.

Appearance - The important attributes of candy is directly associated with its size, shape, color and

structure of wholesomeness or damage of to pomelo peel candy.

Fragrant - the scent of the smell of pomelo blooms gives a fragrance.

Granulated Sugar - is gives sweetness to the pomelo peel and texture.

Peel - it is the main ingredients and it’s the outer covering or skin from (a fruit, vegetable, or shrimp)

Pomelo peel - (Also Known As: Grapefruit peel) Pomelo peel is a thick rind, pale green to yellow in

color, surrounding the fruit.

Nutrients - Pomelo peel is rich in dietary fibers like hemicellulose and pectin. Pomelo peel is free

from cholesterol.

Sensory Characteristics - These are sensory that attributes of candy evaluated such as taste

appearance , flavor and texture of pomelo peel candy detectable by human sense.
References
 CHAPTER 2

REVIEW OF LITERATURE AND RELATED STUDIES

This chapter presents the related literature and studies which have proven to be valuable

since they have bearings to the present study. This focuses on the food value of Pomelo Fruit Peel

the functions of its major nutrients needed for optimum growth and development, as well as the

essentials of waste management. The related studies shows the process of pomelo in some ways.

Figure 1. Pomelo Peel

Citrus Grandis Osbeck, commonly known as “pomelo” or “shaddock” is the largest citrus fruit, the peel

of which is a well known agricultural residual waste. Pomelo peel candy our first product that we

want to innovate because of their have many benefits and nutrients that we can get. The innovation of

this candy is suitable in kids and adults. The pomelo peel have a bitterness taste and that is one of
our problem, but we have a solutions in that to remove the after taste and the bitterness of the pomelo

peel. In this situations we specifically get the good results.

Rinse the grapefruit/pomelo. Peel off the outer yellow skin, remove the flesh of the fruit from the pith.

Cut the pith into 1-inch cubes Add the pith cubes to a large pot, fill the pot with enough cold water to

cover the pith cubes. Bring the water to a boil over high heat Turn off the heat, transfer the pith cubes

into a large bowl. Wash the pith for at least 3 times to get rid of the bitter taste. Pretend you’re

washing small sponge cubes: Soak the pith in cold water, squeeze out all excess water, change the

water for 3 – 4 times until the water turns from green to clear. Add sugar and water to a large frying

pan, bring to a boil over high heat, add pith cubes to the pan Stir the pith cubes with a spatula over

high heat for about 10 minutes until there is no water at the bottom of the frying pan. Use the spatula

to gently press the pith cubes to squeeze out the excess water. Reduce heat to medium high, keep

frying for about 20 more minutes until sugar crystals start to present on the frying pan. Reduce heat to

medium, keep frying for 5 to 10 minutes until the pith cubes form a crystallized outer layer. When you

shake the pan, you should be able to hear the rustling sound. The candied grapefruit peel or pomelo

peel should feel dry to touch. Transfer out to a plate, let cool to room temperature before serving.

Nutrition Benefits of Eating Pomelo

The most prominent citrus fruit, the pomelo is native to Southeast Asian nations. In nations including

India, China, Fiji, Japan, the Caribbean, and the USA, it is widely grown. Pomelos are also referred to

as pompelmous, shaddock, jabong, lusho fruit, Chinese grapefruit, and Bali lemon. The most exotic

citrus fruit, which resembles a grapefruit in appearance, is the pomelo. The fruit can grow up to 30 cm

in diameter and weigh up to 25 lb. It can adapt to arid climatic conditions. The fruit's pulp comes in a

variety of hues, from pale yellow to pink or red. Although the rind is fairly thick, it is flexible and simple

to peel off. All the beneficial nutrients are present. Pomelo aids in the treatment of ailments such as

cancer, diabetes, heart disease, and other minor and major infections. It also aids in the removal of
pollutants and poisonous items from the body. A glass of pomelo juice is enough to protect your body

against a variety of potentially fatal health disorders.

Despite its acidic composition, pomelo juice aids the digestive process by producing an alkaline

reaction after digestion. Pomelo rind has a significant amount of bioflavonoid, which can prevent

cancer cells from spreading the effects of breast cancer in a patient by causing the body to eliminate

excess hormones. The large level of vitamin C in the fruit makes it an efficient stimulant that helps to

build and preserve the elasticity of the arteries. Pomelo can also help with fatigue, diabetes, fever,

insomnia, sore throat, stomach and pancreatic cancer, and other illnesses that are infectious. Pomelo

includes pectin, which is particularly efficient in minimizing the accumulation of arterial deposits in the

body and so flushing out all impurities. Pomelo is also beneficial in lowering cholesterol levels in the

body, hence lowering your risk of developing numerous heart diseases. Pomelo can also be beneficial

to those looking to lose weight. Pomelo's fat-burning enzyme absorbs and lowers the carbohydrate

and sugar content in the body, aiding in weight loss.

Related Literature

According to Dr. Smita Barode (2019) Pomelo is a natural citrus fruit and highly nutritious that

resembles grapefruit, but the size of pomelo is large. Pomelo has its origin in subtropical, tropical

southeast Asia and is the most widely cultivated fruit crop in the world.1,2 The scientific name of

pomelo is Citrus grandis (L) which belongs to the Rutaceae family. Pomelo is also referred to as

Pummelo, Chinese grapefruit, and Shaddock fruit.2,3 The taste of pomelo is slightly acidic and sweet

with a hint of bitterness, which makes it one of the five most consumed citrus fruit around the world.

The data released by the Food and Agriculture Organization of the United Nation in 2019, stated that

worldwide Pomelo production is around 9.3 million metric tons and the USA is the leading producer

with approximately 5 million metric tons.3 The important nutritional constituents like vitamin C, para

insulin, folic acid, potassium, pectin, and chromium.4 The composition of the fruit can vary with the
conditions like fruit size, maturity, horticulture conditions, climate, and storage.3 Let us discuss more

beneficial properties of the Pomelo.

A study by Healthline (2019) reported the anti-cancer effects of pomelo peel extract in mice with skin

cancer and colon cancer. in addition, fruit fibers, such as that of pomelo, has been associated with

improved bone density, long term weight maintenance, improved gut and brain health, and a

decreased risk of some chronic diseases.

The processing process is researched and developed by professors, Ph. D. at HCMC University of

Agriculture and Forestry. Nong Lam Food offers dried fruit products, natural fruit peels containing a

variety of biologically active ingredients that are beneficial to the health of the user.Grapefruit is rich in

antioxidants such as vitamin C, reducing the risk of stress associated with many cancers. Recent

research shows that the compound in grapefruit is Naringenin effective in fighting prostate cancer.

There are also Limonoids that help fight against cancer of the mouth, skin, lungs, and stomach.

A study by the British Journal of Nutrition found that women who drank half a liter to one liter of

grapefruit juice a day reduced the pH of their urine, thereby reducing the risk of developing kidney

stones.

Pomelo, Citrus maxima or C.grandis, is the largest citrus fruit. It consists of three main parts;

flavedo(exocarp, green peel), albedo (mesocarp, white spongy peel), and fruit pulp (endocarp).

Naturally, pomelo peel possesses excellent damping behavior, preventing its fruit pulp from damage

when the fruit is dropping from its tree with a typical height of 3-5 m. In Thailand, pomelo is all year

round fruit with an annual production of more than 200 thousand tons [3]. Therefore, there has been a

large proportion of pomelo peel, which leads to large volume of waste accumulation. Utilisation of the

disposed pomelo peels as eco-friendly loose-fill foam will therefore be very beneficial. In this study,

the properties of pomelo peel and the effects of its varieties on their properties were investigated in

order to assess its feasibility for use as an eco-friendly foam material.

In the current study, antioxidants were extracted from pomelo peels. Maximum extraction yield was
found with methanol and then ethanol. Pomelo peel was utilized in food as a natural antioxidant. The

antioxidant activities of pomelo peel extracts revealed the free radical scavenging activity due to the

flavonoids, phenolic acids, and their derivatives. It can be concluded that due to the high antioxidant

activity of pomelo peel extract, it can be used as a substitute for synthetic antioxidants to extend the

shelf life of peanut oil.

According to study of Kavita Sharma et. al. (2017) Converting citrus waste into value added products:

Economic and environmently friendly approaches. Citrus fruits, including oranges, grapefruits,

lemons, limes, tangerines, and mandarins, are among the most widely cultivated fruits around the

globe. Its production is increasing every year due to rising consumer demand. Citrus-processing

industries generate huge amounts of wastes every year, and citrus peel waste alone accounts for

almost 50% of the wet fruit mass.

Related Studies

According to study of L Maletti et al (2022) candying process for enhancing pre-waste watermelon

rind to increase food sustainability. This work describes two alternative laboratory methods ‘candying

fruit’ methods of fresh mesocarp of Crimson sweet watermelon a typical waste and unappetizing

material. Our experimental candying process was conducted by slow osmosis, lasting 24 weeks at

room temperature. It was activated with granular sucrose according to our two alternative laboratory

methods, Wet and Dry. Fresh watermelon rinds were transformed into candied fruit with excellent

flavor and aromas.

According to V Mohatta et al (2021) Orange Peel Candies are considered edible, sensory evaluation

and chemical analysis was performed and have the potential to become raw material for food

processing industrial purpose which is an economically acceptable product.

Similar to the present study that related in product of pomelo. Qaid et al (2017) utilized the

citrius orange juice contains a huge amoounts of pectin. Johnson, Won, Kock, and Paine et al (2017)

they recommended to use fresh fruits because they are fresher than imported and additives for

growth and ripening. L Xiao et al (2021) pomelo peels can be used as raw material in producing

pickled fruits, jams as well as high dietary fiber food ingredients. Dhakal Drishti et al (2017) Candying

is the oldest methods of preservation of food and antedates and manufacture of refined sugar. The

candying fruits gets slowly impregnated with sugar syrup until the sugar concentration in the tissues is

sufficiently hight that it prevents the growth of spoilage microorganism.

This chapter outlines the methodology that the research employed in the conduct of the

study. The planning phase of the research product development , trials and modification and

validation & evaluation were discussed including the final recipe and cost of the final product .

Likewise , materials were presented comprised of the ingredients tools, utensil, and equipment used

in the research.
Methods

The main objective of the study was to develop a pomelo peel candy that have many

flavors, and it will the main dessert after eating a meal. Pomelo have a highly nutritious and full of

fiber. The formulation of the product, A sensory characteristics and acceptability evaluation tool was

used for accurate data analysis and interpretation.

A. Planning

The planning stage involves gathering data on related literature and studies in order to

distinguish this research from previous studies. Based on gathered data and information about

materials and methods on processing, the researcher search the design on how to develop the

pomelo peel candy.

The researcher gathered ingredients pomelo peel and processed in to candy. After

processing the one ingredients to candy, this pomelo peel were incorporated into the candy recipe to

develop a new recipe for pomelo peel candy. Three trials were done using different flavoring

techniques and to determine the most accepted and final product of pomelo peel candy in terms of

such as the flavor, taste, appearance, texture and mouthfeel, it consumer and comparison to other

existing candy products in the market. A new method boiling, which is boiling the peel of pomelo. This

boiling method process help the peel of pomelo to remove the bitterness of the fruit. Once that

process is done, put the cube of peel in a strainer to drain and to cool. This pomelo peel candy is

healthier than any other candy product as it no fat content, no other ingredients involve like any

chemical ingredients.

B. Product Development
Sources of materials

The product and development stage of Pomelo Peel focused on the process in making candy. It

entails preparing materials as well as gathering Pomelo peel, sugar, ginger and water. After the

collection of the four ingredients, the following steps were taken; washing, squeeze, boiled, melting

sugar, and storing in a Tupperware

Collecting
Washing Squeeze Boiled
materials

Melting Storing in Packaging

Trials and Modifications

To determine the final product, experiment three trials were carried out. Each trial was

meticulously documented and monitored until the best pomelo peel candy was developed. The three

trials used different ingredients from the other ingredients that we used. Table 1 shows the trials,
modifications, and findings noted by the researchers.

Table 1: Trial Notes

Recipe Trial 1 Trial 2 Trial 3

Findings: Findings:

2 cups sugar

1 cup pomelo peel The taste of the The pomelo peel The texture of the

1 tsp ginger pomelo peel candy candy is pomelo peel candy

2 cups water still has a bitter moistening, watery, is not crystallized

taste and the and not crystallized. but it was watery

texture of the and inadequate in

pomelo peel candy sugar.

is crystallized.

Modifications: Modifications: Modifications:

Procedure:

Rinse the pomelo. Peel off the outer yellow skin, and remove the flesh of the fruit from

the pith.

Cut the pith into cubes

Add the cubes to a large pot, fill the pot with enough cold water to cover the cubes,
 and bring the water to a boil over high heat.

Turn off the heat and transfer the cubes into a strainer

Wash the pith cubes at least 4 times to get rid of the bitter taste. Soak the pith in cold

water, and squeeze out all excess.

Add the granulated sugar and water to a large frying pan, bring to a boil over high

heat, and add the cubes to the pan.

Stir the cubes with a ladle over low heat for about 5 minutes until there is no water at

the bottom of the frying pan.

Reduce heat to medium-high and keep frying for about 10 more minutes until sugar

crystals start to present on the frying pan.

Reduce heat to the medium until cubes form a crystallization.

POMELO PEEL CANDY

RECIPE

Ingredients:

 2 cups of sugar

 1 cup of Pomelo peel

 2 cups of water

Procedure:

Rinse the pomelo. Peel off the outer yellow skin, and remove the flesh of the fruit from the pith. Cut

the pith into cubes. Add the cubes to a large pot, fill the pot with enough cold water to cover the

cubes, and bring the water to a boil over high heat. Turn off the heat and transfer the cubes into a

strainer. Wash the pith cubes at least 4 times to get rid of the bitter taste. Soak the pith in cold water,

and squeeze out all excess. Add the granulated sugar and water to a large frying pan, bring to a boil

over high heat, and add the cubes to the pan. Stir the cubes with a ladle over low heat for about 5

minutes until there is no water at the bottom of the frying pan. Reduce heat to medium-high and keep

frying for about 10 more minutes until sugar crystals start to present on the frying pan. Reduce heat to

the medium until cubes form a crystallization.

Materials (Operational Uses)

TOOLS USES

LADLE  It serves as a mixer while

pomelo peel.

STRAINER  Used to drain the pomelo

peel after boiling it.

CASSEROLE  Used to cook pomelo

peel

KITCHEN KNIFE  Used for pomelo peeling

and pomelo peel.

MEASURING GLASS  Used to measure the

water.

CARAJAY  Used for caramelizing

sugar

UTENSILS USES

CHEESECLOTH  it was used to squeeze

the pomelo peel to get rid

TUPPERWARE  It is used to stock the

pomelo peel candy after

caramelizing it.

INGREDIENTS USES

POMELO PEEL  Serve as the main

ingredient in making

pomelo peel candy

SUGAR  It is used to make sweets

GINGER  Serve as an aid in easing

the pomelo peel's

bitterness.

WATER  Serve as the liquid to

caramelize the sugar.