Health, Environment, and Community Well-Being

Formulation and Consumer Acceptability of Tawa-Tawa (Euphorbia hirta) Gummies

Anne Gellie P. Limco, Fely Jane C. Francisco

Abstract

Tawa–tawa (Euphorbia hirta) is a medicinal plant widely used in the Philippines, particularly as a traditional decoction during dengue episodes. Despite its common use, its bitter taste and strong herbal aroma limit its acceptability, especially among children and individuals who do not prefer herbal drinks. This study aimed to develop tawa–tawa gummies and determine their sensory qualities and general acceptability as affected by varying levels of tawa–tawa decoction and citric acid. A 3 × 3 factorial experimental design was used, consisting of three levels of tawa–tawa decoction (10%, 20%, and 30% w/v) and three levels of citric acid (2%, 2.5%, and 3% w/v). Nine treatment combinations were evaluated by 48 panelists using a 9–point Hedonic Scale for color, appearance, aroma, mouthfeel, sourness, sweetness, bitterness, and general acceptability. Descriptive data were analyzed using frequency and mean, while inferential analysis involved analysis of variance and contour plot analysis. Results showed that all formulations were generally acceptable. No significant differences were observed in color, appearance, and aroma, while significant differences were found in mouthfeel, sourness, sweetness, bitterness, and general acceptability. Among the treatments, the formulation containing 30% w/v tawa–tawa decoction and 2.5% w/v citric acid obtained the highest overall acceptability. The findings indicate that tawa–tawa can be successfully developed into a gummy product with acceptable sensory properties. Tawa–tawa gummies may serve as a more convenient and palatable alternative to the usual herbal decoction and may offer potential as a functional food product.