This research is focused on the development and acceptability of an enriched lubi-lubi (Ficus pseudopalma) noodle utilizing its puree as indigenous ingredients. Noodles were developed and enriched using lubi-lubi leaves. The level of acceptability was determined to find out the degree of acceptance of the noodles among consumers. Experimental method was used by extracting the puree of lubi-lubi leaves and used as flavor and packed/stored in polyethylene bag. Of the three trials conducted the enriched lubi-lubi noodles with ingredients of 250 g of Lubi-lubi leaves puree, 325 g APF, 10 g salt, 150g eggs and 2 g vegetable oil, 187.5 water was rated much acceptable. Based on acceptability level, trial 2 was rated as much acceptable as to taste and color and acceptable as to texture and odor. Sensory evaluation was done by the panelist using standard score sheets. Acceptability factors such as color, texture, flavor and odor were included among the choices. Results were obtained across prepared products, indicating the evident taste and aroma of lubi-lubi leaves through varied degree depending upon the quantity of puree used. The researchers observed correct mixing methods or techniques used flavorings and other materials that nicely blended with lubi-lubi puree as suggested by evaluators; the accepted ones were then standardized. The researchers concluded that lubi-lubi leaves are potential flavoring in the preparation of enriched lubi-lubi noodles and accepted among consumers.
The development of a sugar free chewy candy is formulated as an additional product of pili utilizing the pili pulp oil and flour. This is considered to be a non-caloric food since no sugar was added to the product, but aspartame was used instead. A total of 20 panelists evaluated the sample using a 9 Hedonic scale method. Two trials were made, one with the addition of sugar syrup which is termed as low calorie and the other is without the addition of sugar syrup thus termed as a sugar free chewy candy. Comparative test result revealed that the former was rated as like slightly and the later as like moderately. Nutrition information was computed based on the nutritional content of the raw materials used, and the following were obtained at 50g per serving or approximately 10 pieces of the product. Calories 80, calories from fat 15, total fat 1.4g with daily value of 2%, transfat 0g, saturated fat 1g with 5% DV, cholesterol 13.6g with 5% DV, sodium 94 mg with 4%DV. The total carbohydrates is 10g, 4%DV, dietary fiber is 0, sugar 0, protein 7.5g. Others were Vitamin A 1%,Vitamin C 2%, Calcium 25% and Iron 1%.
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