Rea Pearl B. Lizada (Author)
Abstract
Food security leading to healthy lifestyle is one of the pressing issues that needs to be addressed immediately. This experimental-developmental research was conducted to develop veggie-based longganisa and specifically it sought to describe the sensory qualities and general acceptability of a veggie-based longganisa in terms of appearance, aroma, taste and texture in three treatments. The product was evaluated by ten semitrained panelist for the sensory qualities and one hundred (100) consumers for its general acceptability. Mean, ANOVA and LSD for Post Hoc test were the statistical tools used. The study revealed that Treatment B Chicken veggie-based longganisa is most the preferred in terms of appearance and taste and described as “Very Much Appealing and very much delicious”. In terms of aroma and texture it was found out that treatment A Pork veggie-based longganisa is the most preferred by the consumer and described as “Very much Pleasant and Very Firm and Intact”. In the generally acceptability among treatments, Treatment B Chicken veggie-based longganisa was the most preferred by the consumer and described as “Liked Very Much”.
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Keywords: Veggie-based Longganisa, Pork, Chicken, Fish