John Christopher D. Besa (Author)
Abstract
The study focused on the formulation and evaluation of sensory qualities and acceptability of mangrove apple and root crop (gabi, taro, cassava) powders. The evaluation covered aspects such as appearance and texture of the powders, and appearance, aroma, and taste when applied in soup. Significant differences in sensory qualities and acceptability were assessed using a completely randomized design (CRD). Three different treatments of the product underwent two trials: one evaluated by a panel of experts, and the second by 100 consumers for preference testing. Data were collected using score cards with a nine-point hedonic scale, and analyzed using mean scores. In terms of general acceptability, including appearance, aroma, and taste, Treatment B received the highest mean score with a qualitative description of “liked extremely.” Treatment A followed closely with a similar qualitative description, while Treatment C had the lowest mean score, described as “liked very much.” There was no significant difference among the three products in terms of texture.
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Keywords: Mangrove Apple, Root Crops, Gabi, Taro, Cassava, Langkawas