Formulation of aramang baked products enriched with malunggay

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Research Paper 15/03/2023
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Formulation of aramang baked products enriched with malunggay

Raschil M. Battung Mshm, Diana Grace C. Licopit Mba, Marry Ann G. Wong
J. Biodiv. & Environ. Sci. 22(3), 28-37, March 2023.
Copyright Statement: Copyright 2023; The Author(s).
License: CC BY-NC 4.0

Abstract

The modification of an existing product or the formulation of a new product to fill a newly identified market niche or customer need are both examples of product development. This study generally developed and conducted the formulation of aramang baked products enriched with malunggay conducted by the researchers. Specifically, it answered the acceptability level in terms of taste, texture, flavor, odor, and color also the overall acceptability of enriched aramang baked products. The study used the frequency distribution for evaluators to determine the acceptability of enriched aramang baked products enriched with malunggay. As per sensory evaluation conducted by the researchers, it was proven that aramang baked products enriched with malunggay was acceptable in terms of Odor, Taste, Flavor, Color, and Texture. Based on the results of sensory evaluation of enriched aramang baked products proven that three (3) treatments were all highly acceptable in terms of variable Odor, Taste, Flavor, Color and Textures conducted by the researchers.

Murray JM, Baxter IA. 2003. Sensory Evaluation | Food Acceptability and Sensory Evaluation Encyclopedia of Food Sciences and Nutrition (Second Edition).

Abraha A. 2018. Effect of processing methods on nutritional and physic-chemical composition of fish : a review. MOJ Food Processing & Technology Volume 6 issue 4- 2018

Calanoga and Encarnacion. 2002. Development of value-added Products from Tilapia Oreochromis sp. CSU-Aparri and BFAR-RO2. Presented in R & D In House Review for Fisheries.

(Gabriel, Passion to Bake, 2012)

(https://omiconline.org/proceedings/processing-of-aramang-powder-nematopalaemon-tenuipes-53637.html; htt4)

(https://waset.org/publications/10002447/conceptualization-of-value-co-creation-for-shrimp-products-in-bangladesh)

(www.businessdictionary.com/def; www4)

(www.homemaderecipe.com)

(www.panlasangpinoy.com)

(www.bfar.com.ph)

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