Snack bars made from cassava along with the fortification of peanuts and malunggay uplifts the utilization of cassava as a key commercial crop with high-value and nutritious products. Optimization of the formulation of cassava bars with peanuts and malunggay was done using Response Surface Methodology. Plackett-Burman (PB) variable screening design and a 3 3 fractional factorial experiment following Central Composite Design with different levels of cassava grates (20, 40, 60% w/w), peanuts (10, 20, 30% w/w) and malunggay (8, 16, 24% w/w). Response Surface Regression analyses revealed significant influence of the three variables on the total regression models for the color, texture and bitter taste acceptability response of the product. Verification study confirms a high predictive ability of the model in generating the acceptability responses. Optimum product formulation was at 35% w/w cassava grates, 22% w/w peanuts and 10% w/w malunggay satisfying an acceptability of ≥ 7.4 for all sensory parameters and at the cost of Php 20.00 per 50 g of product.
The study aimed to produce probiotic malunggay ice cream. It further aimed to determine and assess the effects of the probiotic malunggay on the sensory quality of the product, its physico-chemical properties, stability, consumer reaction and the cost of production. The research study used a 3 x 3 factorial experimental type of research in Randomized Complete Block Design (RCBD) with two (2) replicates and with three (3) levels of malunggay, namely, 0%, 15%, and 30% (w/v) and three (3) levels of probiotic cultures 0%, 20%, and 40% (w/v). The findings of the study revealed that sensory evaluation showed that only malunggay was significantly affected by the acceptability of the aforementioned sensory evaluation. When Malunggay was subjected to sensory evaluation, High levels of malunggay elicit low acceptability on its color, taste, flavor, and texture. In terms of pH, and TA of the probiotic malunggay, when it was made into ice cream, such was affected by the levels of the probiotic culture, increased levels of probiotic culture correspond to a higher pH and TA values thus, increased levels of probiotic culture could further increase the initial microbial count of the probiotics in the product. Further studies may be conducted to confirm the storage stability of the probiotic microorganisms over an extended period of frozen storage.
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