Fruit play an important role in the human diet by providing nutritionally essentials

nutrients such as vitamins, carbohydrates, protein and others. However, many fruit are highly
seasonal. Hence fruits preservation is highly helpful since the consuming public never grows
tired of preserved fruits, especially when fresh ones are out of season. Various processing
methods are being employed to prolong storage life of fruit are highly perishable foods and
thereof have to be either consumed fresh or processed for future use.
Our country is blessed with natural resources and there are a lot of indigenous fruits such
as canistel which it is processed and utilized, can be used as main ingredients in the preparation
of chips as snack as source of income.
Canistel fruit as an indigenous fruits as abundant in our place. For this reason, it is very
cheap but it is nutritive value is high. It is being abundant locally stimulated the researcher to
think of ways as to how it could be utilized into food products which would be beneficial to
consumers, producers, fruit farmers and other sector.
Canistel fruit are quite neglected compared to other tropical fruits. Many of us do not eat
ripe, fresh canistel fruit because their flesh is too dry and it stick to the gum and teeth. Also, it
contains latex if the fruit is eaten when not fully ripe. By processing canistel fruit into a flour
another product will be developed, thus enhanced the flavor the reason why this study was
conducted.

RELATED LITERATURE
Canistel, (Pouteria campechiana), also called yellow sapote, or eggfruit, small tree of
the sapodilla family (Sapotaceae), grown for its edible fruits. The sweet fruits have orange flesh
and are commonly eaten fresh or made into custards or milkshakes.
The canistel tree grows 3–7.5 metres (10–25 feet) tall and has spreading branches and alternate
leathery leaves. The small white flowers are fragrant and often borne in small clusters. The
canistel fruit is variable in form but roughly oval in shape, 5–12.5 cm (2–5 inches) long, and
orange-yellow in colour. The texture of the fruit has been likened to that of the yolk of a hard-
boiled egg, and the flavour is sweet and musky, sometimes described as being similar to a
baked sweet potato. The fruits contain from one to four brown seeds. (Petruzzello, et al.,2013).

Canistel fruit (tiesa) is an indigenous fruit with high nutritive value. It is an excellent source of
carotene (provitamin A) which is needed for healthy eyesight. It also has fair levels of
carbohydrates, niacin, ascorbic acid, iron, protein, calcium, phosphorus, thiamin, and riboflavin
(Balerdi, 2014).On the other hand, many people, especially children do not like to eat tiesa.
Some do not like its appearance while others do not like its taste and texture. For this reason,
many disregard this fruit. This is the reason for its cheap price in the market. The Philippines is
blessed with this indigenous fruit which, if processed and sold can be a source of income.

The skin of the canistel fruit yields easily when pierced with your teeth, revealing a smooth,
custardy interior comparable to a hard-boiled egg yolk. It is from this similarity, and its bright
yellow flesh, that the canistel fruit gets its moniker as the “eggfruit.” The eggfruit tastes best
when ripened on the tree, where, as it reaches maturity, the flesh loses its astringent flavor while
developing a mousse-like texture. (Gastro O,et al.,2016).

Canistel, yellow sapote, eggfruit or zapote amarillo are just a few of the common names for
Pouteria campechiana Baehni, which is believed to have originated in Mexico, Belize,
Guatemala and El Salvador, where it can still be found growing wild. Canistel is also grown in
Costa Rica, Nicaragua, Panama, Puerto Rico, Jamaica, the Bahamas, southern Florida and the
Florida Keys. I have fond memories of trying it for the first time while I was living in Key West,
Florida. This unusual fruit has a very sweet, yellow pulp that has a texture much like the yoke of
a hard-boiled egg. It is so rich and filling that it’s often difficult to eat several in one sitting.
These fruits are usually about 6-10 centimeters long and have a green to yellow color, depending
on their ripeness. Because they usually taste overripe when they fall from the tree, most
gardeners pick them green to ripen in the kitchen. The canistel tree is an erect and generally
small tree, 4-8 meters tall with a spreading crown and a brown, furrowed bark with a white latex.
Young branches are velvety brown, with evergreen, alternate leaves that are lanceolate in shape.
Canistel is a truly tropical tree that grows best in the warmer regions of the tropics up to 1,400
meters in altitude. These trees grow in a wide range of soils, particularly the poorer red clay soils
commonly found in the tropics. Canistel is easily propagated by seeds, which sprout quicker if
the hard outer shell is scarified before planting. Use a file to scar the outer shell of the seed to
permit moisture to enter it when planted; this shortens the germination time to weeks instead of
months. Commercial nurseries often use grafting to maintain the best selections and to hasten the
fruiting of young trees. Seedlings take three to five years to bear their first harvest. Though the
trees require no special attention, a regular schedule of fertilization will improve growth and
production. Fortunately, very few pests attack these trees, making them ideal for the home
garden, and they do well in regions with a long dry season. Canistel harvest times in Costa Rica
vary from June to September.Canistel fruit can be used to make excellent blended drinks,
pancakes, breads and jams. According to Julia Morton, author of “Fruits of Warm Climates,”

CONCEPTUAL FRAMEWORK

Preparation of Canistel
 Dehydration process

Grinding process
..

Determine product specification

Determine the ingredients and procedure

Determine the acceptability of the product

No
Is the product
acceptable?
Yes

Standardize the product

Determine the General Evaluation of the

Acceptability product