DEVELOPMENT OF MARSHMALLOW WITH CALAMANSTI (Citrofortunella microcarpa) FLAVOR Researcher : Jorico J. Magtubo Degree : Bachelor of Science in Hotel and Restaurant Management April 2019 Date Completed Adviser Evangeline A. Galatierra Ph.D. The study was conducted to evaluate the sensory properties of marshmallows with calamansi flavor. Specifically, it aimed to determine the level of acceptability of marshmallows with varying concentration of calamansi extract in terms of appearance, taste, flavour, texture, and overall acceptability; determine the Significant difference among the three marshmallows. Three (3) treatments were used: (T1)2 tbsp. calamansi extract (T2)-4 tbsp. calamansi extract (T3)6 tbsp. calamansi. Findings revealed that there is no significant difference among the three treatments. Results further revealed that all treatments were very acceptable. However, T2 i.e. the use of 2 tablespoon of calamansi extract as flavor for the development of marshmallow was the most acceptable.