DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

MID-LA UNION CAMPUS

COLLEGE OF TECHNOLOGY
City of San Fernando La Union

LEADER:
COBRADO, MARKJACOB A.

MEMBERS:
MADAYAG, RYAN PAUL S.
QUEZADA, ADRIAN S.

DEVELOPMENT OF CALABASH (MIRACLE FRUIT) AS SYRUP

OUTLINE:

I. CALABASH FRUIT:
— Classification and Origin

— Nutritional benefits

— Availability/Season

— Importance

— Uses

II. SYRUP:
— Definition

— Origin

— Health Benefits

II. SYRUPING:
— Definition

— Process flow

— Packaging

— Storage
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

Filipinos have a strong preference for sweet comfort food, including ice cream and

chocolate, as a way to seek solace during difficult times. However, this cultural

inclination towards sweetness in main courses has contributed to the alarming rise

of diabetes in Asian countries, including the Philippines. Diabetes is a chronic

condition that disrupts the body's ability to convert food into energy, resulting in

high blood sugar levels. Insufficient production or ineffective utilization of insulin,

a hormone that regulates blood sugar, leads to serious health complications such

as heart disease, vision loss, and kidney disease. In the Philippines, the prevalence

of diabetes increased from 5.6% in 2013 to 8.2% in 2019, with an additional 14.2%

of the population having prediabetes. In order to address this issue, a study aims

to create a natural alternative to sugar by developing a calabash syrup using the

calabash fruit.

INTRODUCTION:

I. Classification and Origin, Nutritional benefits, Availability /Season,

Important, Uses

The Calabash fruit, scientifically known as Crescentia cujete, is a remarkable fruit

that grows in various regions including Africa, Central and South America, the West
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

Indies, and even extreme southern Florida. While it is often cultivated for its

ornamental value, it also holds significance in traditional medical systems.

The Calabash tree, a small evergreen tropical tree, can reach heights of up to 25

feet and produces fruits measuring up to 25 centimeters in diameter.

Its leaves are simple, and its bark possesses a rough texture. The fruit takes

approximately six months to ripen and is characterized by its large, hard, and

green appearance.

Interestingly, the pollination of the Calabash fruit is carried out by bats, and the

fruits grow directly from the trunk of the tree. Within the fruit, flat and small

seeds are embedded in its pulp. While the Calabash plant is indigenous to Central

and South America, it has also been designated as the national tree of Saint Lucia.

The journey of this fruit to the Philippines remains unknown. Nevertheless, it has

gained popularity in regions where it is prevalent due to its therapeutic benefits,

and many Filipinos consider it a miraculous fruit.

According to Polistico (2018), the miracle fruit or calabash tree produces large

fruits that resemble "Buko" or young coconut. It is abundant in various regions

throughout Mindanao, parts of Bicol, and the Visayas. There are also a few growing

in Luzon, particularly in the northern parts of Ilocos and Cagayan. This indicates

that the calabash tree has established a presence in different parts of the

Philippines, making it a valuable local resource.

The Calabash fruit, also referred to as the miracle fruit, is enriched with a diverse

range of nutrients such as Vitamin B, Vitamin C, calcium, iron, sodium, and

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

potassium. It has been recognized for its potential in aiding various illnesses,

including the reduction of blood pressure and sugar levels, inhibition of malignant

cell growth, effective management of respiratory problems like asthma and cough,

and prevention of cancer cells within the human body (Tacio, 2015).

Furthermore, the Calabash fruit has proven to be beneficial for overall health. It

contains essential substances such as tannins, which are extensively used in

treating urinary tract and bacterial infections. Additionally, it possesses flavonoids

that act as antioxidants, safeguarding body cells from free radicals and associated

health issues. Other significant components include alkaloids, known for their

analgesic, anti-spasmodic, and bacterial effects; saponins, which boost energy and

reduce inflammation in the upper respiratory passages; and cardenolides, cardiac

stimulants that could be valuable in the treatment of heart-related ailments.

These valuable substances found in the Calabash fruit contribute to overall well-

being (Ejenolu et al., 2011).

Although the health benefits of the Calabash fruit have not yet gained widespread

recognition among the public, its potential remains largely untapped. Moreover, its

utilization extends beyond individual consumption, presenting opportunities for

new business ventures.

The Calabash tree can flower and bear fruit throughout the year. It thrives in well-

drained soils and exhibits tolerance to saline conditions. This versatile tree can be

found across the globe, including Africa, India, the Philippines, West Indies, Brazil,

Colombia, Ecuador, Costa Rica, the Caribbean, Peru, Puerto Rico, Southern
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

Florida, Spain, and Mexico. In the Philippines, the price of Calabash fruit ranges

from 150 to 300 pesos.

In light of the unique properties and health benefits of the Calabash fruit, the aim

of this study is to develop a new syrup product made from the Calabash fruit.

By exploring different processing techniques, evaluating the sensory attributes,

and assessing the nutritional composition of the Calabash fruit, this research seeks

to create a flavorful and nutritious syrup that can be incorporated into various

food and beverage applications.

Through experimental trials and sensory evaluations, this study will focus on

optimizing the formulation and processing parameters to ensure the quality, taste,

and shelf stability of the Calabash syrup. Additionally, the study will analyze the

nutritional content of the syrup, highlighting its potential health benefits and

positioning it as a unique and valuable product.

By incorporating the local context of the Calabash fruit's availability in the

Philippines and its traditional use in rejuvenation, this study will not only

contribute to the understanding of its nutritional composition and sensory

attributes but also explore its cultural significance and traditional applications.

The development of a Calabash syrup product will not only cater to the local

market but also offer an innovative and nutritious option for consumers seeking

natural and revitalizing beverages.

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

II. Syrup, Definition, Origin, Health benefits

Syrup, a delightful liquid sweetener, adds a touch of flavor to various

culinary creations. Whether used in food preparation or as a delicious topping,

syrup proves to be a versatile ingredient. It finds its place in a wide range of

dishes, such as baked goods that benefit from its infusion of sweetness, and

breakfast favorites like French toast, waffles, and pancakes, where it serves as a

tantalizing finishing touch. Moreover, syrups elevate the taste of beverages like

coffee, tea, malts, and other drinks by providing sweetness or enhancing their

flavors.

Syrup is a thick and sticky liquid created by combining sugar and water. It has

become a popular choice as a sweetening agent in many different food and

beverage options. One of the remarkable features of syrups is their versatility

when it comes to the type of sugar used. You can find syrups made from sucrose,

glucose, fructose, and even syrups infused with various fruits, herbs, and spices to

enhance their flavors. It's important to note that simple syrup specifically refers to

a type of syrup created by dissolving sucrose in water.

Apart from its delightful taste, syrup also offers nutritional benefits. Packed with

antioxidants, each spoonful of syrup contains essential nutrients like riboflavin,

zinc, magnesium, calcium, and potassium. Indulging in this delectable treat not

only satisfies your palate but also provides a nourishing boost of vital elements.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

Various types of syrups are utilized in different applications. Within the context of

the information provided, some examples of other syrup varieties include:

Corn syrup: a sweetener made from corn starch that is often found in food and

beverage products.

Fruit syrup: a syrup made from fruit juice or puree that serves as a flavoring agent

in various food and beverage products.

Herbal syrup: a type of syrup made from herbs, which is commonly used for

medicinal purposes.

Cough syrup: a specific type of syrup that contains medicinal ingredients to

alleviate cough and cold symptoms.

Maple syrup was the first type of syrup ever produced, and is derived from the sap

of maple trees. The trees store starch in cold climates, which is then converted to

sugar that rises in the sap during late winter and early spring. The sap is collected

by tapping holes into the tree trunks and heated to evaporate water, producing a

concentrated syrup.

This tradition of making maple syrup originated with Indigenous peoples of North

America and was later adopted and refined by European settlers. Advances in

technology during the 1970s further improved syrup production methods. Today,

Canada and the United States are the primary producers of maple syrup.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

According to Helen Thomas of the New York State Maple Association, maple syrup
has a higher concentration of minerals and antioxidants, yet fewer calories than
honey.
Maple syrup is a delicious and versatile food with impressive health benefits:

 Rich in antioxidants (benzoic acid, gallic acid, quercetin) that protect cells

from damage.

 Fights inflammatory diseases due to the presence of quebecol.

 Boosts energy with natural sugars, making it ideal for pre-training sessions.

 Protects skin health by reducing inflammation, redness, blemishes, and

dryness.

 Supplies essential vitamins and minerals like zinc, manganese, potassium,

and calcium.

The purpose of this study is to develop a new syrup product derived from the

calabash fruit. By exploring the potential of this fruit as a source of syrup, the

study aims to assess its flavor profile, nutritional composition, and market

viability. The findings will contribute to expanding the range of syrup options

available to consumers and potentially offer a unique and appealing alternative in

the culinary and food industry.

III. Syruping, Definition, Process flow, Packaging, Storage

The optimal conditions for syrup production occur when daytime

temperatures range from the high 30s to mid-40s, while overnight temperatures

drop below freezing. This alternating pattern of above-freezing days and below-
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

freezing nights should persist for several days, although there are instances where

syrup production can still be successful under less ideal conditions.

The process of converting sap into syrup involves boiling. Through boiling, most of

the water content in the sap evaporates, leaving behind the concentrated sugar

and flavor. Typically, it takes approximately 30-40 gallons of sugar maple sap to

yield one gallon of pure maple syrup.

Syrup serves as a flavoring agent both during the preparation of food and when

served. Baked goods often incorporate syrup as an ingredient to sweeten the final

product, while other foods such as French toast, waffles, or pancakes utilize syrup

as a delicious topping (Kiri, 2022).

To make fruit syrup, fruits free from diseases and bruises are selected, washed,

and the juice is extracted and strained to remove pulp or seeds. A sugar syrup of

70° Brix is prepared by dissolving sugar in water and adding citric acid, which is

mixed with the extracted fruit juice. The resulting mixture is then filled into

sterilized bottles and boiled for 30 minutes to ensure proper sealing. The bottles

are then cooled, labeled, and stored in a cool, dry place.

Food packaging serves several essential functions, including protecting food items

from external influences and damage, containing the food, preventing

contamination, and providing customers with ingredient and nutritional

information (Coles). Additionally, proper food packaging can prevent product

deterioration, maintain the positive effects of processing, extend shelf life, and

uphold or enhance food quality and safety.

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

Specifically, syrup is commonly packaged in either plastic or glass bottles. Plastic

containers designed for easy squeezing often feature a pour spout or a cap for

convenient opening. To ensure optimal preservation, syrups should be stored in

airtight containers away from direct sunlight, preferably in a cool and dark area.

When stored correctly, syrups can maintain their quality for up to a year.

After opening, it is advisable to refrigerate syrup bottles to retain maximum

freshness. It is important to limit the syrup's exposure to excessive air, as this can

encourage bacterial growth. Storing the container on its side can help minimize

the presence of air in the bottle and slow down the separation of contents, such as

oil and water.

In summary, proper food packaging, including for syrups, plays a crucial role in

protecting and preserving the product, maintaining its quality, and ensuring the

safety of consumers.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

REFERENCE:

Polistico, E. (2018, June 17). Philippine Food Illustrated. Retrieved May 10, 2023, from
https://pinoyfoodillustrated.blogspot.com/search/label/Philippine%20fruit
"3 Reasons Why Filipinos Love Sweet and Savory Food." (n.d.). Unilever Food Solutions.
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inspiration/the-perfect-combination-of-sweet-and-savoury/why-filipinos-love-sweet-
savoury.html
Sindhu, P. (n.d). Pharmaceutics: A Practical Manual (3rd ed.). Retrieved May 10, 2023,
from http://www.bspublications.net/downloads/05ba4a3fc186cb_Ch-
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Info, T. A., & Info, T. A. (2016, December 31). Preparation of Fruit Syrup. agriinfo.in.
Retrieved May 10, 2023,from https://agriinfo.in/preparation-of-fruit-syrup-2048/

Wikipedia contributors. (2023c). Maple syrup. In Wikipedia. Retrieved May 10, 2023, from
https://en.wikipedia.org/wiki/Maple_syrup#:~:text=Maple%20syrup%20was%20first
%20made,Canada%20and%20the%20United%20States.

Products, J. M. (2022). Benefits of using pure maple syrup instead of sugar. Jakeman’s
Maple Syrup. Retrieved May 10,2023, fromhttps://jakemansmaplesyrup.com/blogs/the-
maple-press/benefits-of-using-pure-maple-syrup-instead-of-sugar#:~:text=Maple%20syrup
%20is%20a%20healthier%20alternative%20to%20sugar%20and%20has,which%20help
%20improve%20your%20health.

F, M. Q. V., MD, FPCP, FPSEDM. (2021, May 27). The Medical City. Retrieved May 10, 2023,
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Tacio, H. D. (2015, October 20). Calabash the miracle fruit | Henrylito D. Tacio.
BusinessMirror. Retrieved May 10, 2023,from https://businessmirror.com.ph/calabash-the-
miracle-fruit/

Ana. (2022, December 23). Calabash Fruit: How To Eat, Cook, And Where To Find It |
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Agron, E. (2017, September 30). Calabash contains active ingredients potential for cancer
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DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
COLLEGE OF TECHNOLOGY
City of San Fernando La Union

Centers for Disease Control and Prevention. (2023, April 24). What is Diabetes? Retrieved
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