Tag: Product Analyses
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Red frog crab savory bread filling: formulation, analyses and acceptability
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Mark Jhon A. Bonsato (Author) Abstract The demand for innovative food products has led to the exploration of new ingredients that enhance both nutritional value and sensory appeal. This study developed red frog crab savory bread fillings. This aimed to formulate and evaluate its sensory qualities, such appearance, aroma, taste, and texture, determine consumer acceptability,…
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Formulation, analyses and acceptability of sweet potato-purple yam ice cream with chili
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Catherine B. Del Mendo (Author) Abstract This study aimed to help mitigate food wastage and poverty by developing and evaluating the formulation, analysis, and acceptability of sweet potato-purple yam ice cream with chili. The research aimed to formulate and evaluate the sensory qualities—appearance, aroma, taste, and texture—of the ice cream, determine consumer acceptability, assess differences…
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Formulation, analyses and acceptability of Singapore rhododendron gummy candy
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Judy Ann V. Gallano (Author) Abstract This study developed Singapore rhododendron gummy candy using Singapore rhododendron fruit. The research aimed to formulate and evaluate the sensory qualities—appearance, aroma, taste, and texture—of the Singapore rhododendron gummy candy, determine consumer acceptability, assess differences in sensory attributes, and evaluate shelf life at room and chilled temperatures. The best-performing…
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Formulation, analyses, and acceptability of wild sour bouillon
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Sharyn Francisco Falco (Author) Abstract The rising demand for natural and innovative food products has led researchers to explore alternative sources of flavor and nutrition. To contribute to sustainable food practices and promote the use of underutilized local resources, this study developed wild sour bouillon using wild sour leaves as a natural souring agent. This…