Developing kamias with chili cubes as a tangy-spicy seasoning innovation

International Journal of Research Studies in Management
CollabWritive Special Issue
2025 Volume 13 Issue 5

Available Online: 25 May 2025

Author/s:

Relloso, Flordeliza S.
Camarines Sur Polytechnic College, Philippines (flrelloso@my.cspc.edu.ph)

Abstract:

This study focused on developing an innovative food product, Kamias with Chili Cubes, which combines the sourness of kamias (Averrhoa bilimbi) and the heat of chili peppers to create a unique seasoning cube. The research aimed to identify the processes involved in product development, assess sensory properties (appearance, taste, texture, aroma), analyze physicochemical properties specifically titratable acidity, and design educational materials to promote the product. Using an experimental research design, three trials were conducted where kamias and chili were prepared, sautéed with aromatics, blended into a paste, thickened with cornstarch, and molded into cubes. Sensory evaluations involved 30 panelists from the academic community and local residents, using a 9-point hedonic scale to measure acceptability. Results showed significant improvement across the three trials, with average sensory scores rising from “like slightly” to “like very much” for all parameters. The final cubes achieved a harmonious balance of tangy and spicy flavors, favorable texture, and pleasant aroma. The physicochemical test indicated a titratable acidity of 4.03%, confirming the expected sourness and supporting product preservation. Information, Education, and Communication (IEC) materials were also developed to disseminate knowledge about the product’s nutritional benefits and culinary versatility. This research highlights the potential of using locally sourced indigenous ingredients in value-added food products, promoting sustainable agricultural practices and supporting smallholder farmers. The Kamias with Chili Cubes serve as a healthier alternative to traditional seasoning cubes, aligning with goals for food security, responsible consumption, and improved health. The study provides a foundation for further product refinement and market introduction, demonstrating the integration of traditional flavors with modern convenience.

Keywords: kamias, chili cubes, food innovation, physicochemical test, product development

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DOI: https://doi.org/10.5861/ijrsm.2025.25060

Cite this article:
Relloso, F. S. (2025). Developing kamias with chili cubes as a tangy-spicy seasoning innovation. International Journal of Research Studies in Management, 13(5), 57-63. https://doi.org/10.5861/ijrsm.2025.25060