Padilla, Arlene D.Calub, Desiree Joy A.Diestro, Maria Magdalena J.Jucutan, James Brian D.Racca, Julius Christian M.2025-11-202025-11-202025-04Padilla, A. D., Calub, D. J. A., Diestro, M. M. J., Jucutan, J. B. D., Racca, J. C. M. (2012). Development of kamias (Averrhoa bilimbi) powder mix. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/644Full textThe global shift towards wellness and sustainability drives interest in natural food products. Kamias (Averrhoa Bilimbi), an underutilized tropical fruit in the Philippines, is rich in bioactive compounds and widely used in traditional cooking. This study developed a sustainable, high-quality kamias powder mix as a functional souring agent. The optimal formulation (95% kamias powder, 1% iodized salt, 2% citric acid, 2% MSG) scored highly in sensory evaluation. Microbiological analysis confirmed safety, while physicochemical tests showed 4.44% moisture and a pH of 2.36, ensuring stability. Consumer acceptability was high, and shelf-life testing indicated stability for 13 weeks. With a production cost of Php 18.99 per 30g and a selling price of Php 23.00, the product remains affordable. A marketing plan positions it as a sustainable, functional souring agent. This study highlights kamias’s potential in meeting the demand for natural, healthy, and convenient food products.enTECHNOLOGY::Chemical engineering::Food technologyThesis