Tag: Sensory evaluation
-
Innovation of rabbit (oryctolagus cuniculus) meat recipes and sensory evaluation
—
by
Clariemar S. Alban (Author) Abstract This study was conducted at Central Poblacion and Ambayec, Bokod, Benguet and Benguet National High School, Wangal, La Trinidad, Benguet last November and December 2023. Sensory evaluation was conducted to determine the qualities of the innovated recipes and preferences of the respondents towards the different rabbit meat samples. The eight…
-
Formulation, analyses, and acceptability of roasted seeds and grain brew coffee
—
by
Gelyn M. Moreno (Author) Abstract This study used the experimental research design to investigate the potential of roasted seeds and grain as alternative ingredients for brewed coffee, focusing on formulation, sensory attributes, shelf life, and microbiological safety. Four (4) formulations were developed and evaluated by 110 participants composed of well-trained panelists, teachers, students, coffee shop…
-
Innovation and evaluation of Vi-Ca herbal soap from Lagundi (vitex negundo) and Papaya (carica papaya): antibacterial efficacy, sensory acceptability and cost efficiency
—
by
Geraldine B. Balisi and Julius C. Lagua (Authors) Abstract The demand for natural, skin-friendly, and cost-effective alternatives to commercial skincare products is steadily increasing due to growing consumer awareness of synthetic chemical risks. However, limited research remains on using Lagundi (Vitex negundo) and Papaya (Carica papaya) in developing antibacterial herbal soap. This study aimed to…
-
Development and acceptability of cassava (manihotesculenta) flour in making binallay with a flavored sauce
—
by
Florence Grace F. Cabanilla (Author) Abstract This study aimed to develop cassava (Manihot esculenta) flour as an alternative ingredient for binallay, a traditional Filipino delicacy, and to evaluate its acceptability when paired with corn and cucumber-flavored latik sauces. The research involved a detailed process of flour and sauce preparation, followed by sensory evaluation by 120…
-
Development and acceptability of golden apple snail (pomacea canaliculata) flavored chicharon
—
by
Jovelyn S. Mariano (Author) Abstract This study aims to develop and assess the acceptability of golden apple snail (pomacea canaliculata) flavored chicharon in three variants: unflavored, garlic-flavored, and cheese-flavored. Following a detailed developmental procedure, sensory evaluation was conducted with 120 participants comprising children, teenagers, adults, and food experts. The cheese-flavored variant came out as the…