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. Bio. Env. Sci.22( 3), 28-37, March 2023.
Certificate: JBES 2023 [Generate Certificate]

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.

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