Article

Tropical Technology Journal

, 19:5

First online:

Open Access This content is freely available online to anyone, anywhere at any time.

Product Development of Malunggay (Moringga Oleifera) and Sweet Potato (Ipomea Batatas) for Pastry and Fillings

  • Margie C. AllerAffiliated withBarili Campus, Cebu Technological University
  • , Manolito D. VillarinAffiliated withBarili Campus, Cebu Technological University
  • , Pet Roey L. PascualAffiliated withBarili Campus, Cebu Technological University

Abstract

This study used the experimental method that involved 90 taste panelists composed of culinary arts teachers, food technologist, culinary arts students, homemakers, faculty and staff. The sensory attributes studied the specific criteria on color, flavor, texture, and over-all acceptability. Findings of the study revealed that 75mL camote leaves decoction and 24g dried “malunggay” leaf powder formulation on the “malunggay-camote” pastry shell got the highest mean score in all sensory attributes considered due to higher amount of variables added to the formulation. There were significant differences on the 75mL camote leaves decoction added with 24g dried “malunggay” leaves powder, level of acceptability in terms of flavor and over-all acceptability. On the hedonic mean acceptability score of “malunggay-camote” boat tart product, 75mL camote decoction added with 24g dried malunggay leaves powder is the most acceptable formulation. DOST chemical result showed the aerobic plate count <25x102 EAPC*/g, Escherichia coli Count, <1.0x10 cfu/g. Total Coliform Count <1.0 x 10 cfu/g, Mold and Yeast Count 2.0x10 cfu/g. The microbial results in cfu/g for S. aureus (coagulase+) was <102, MYC <102, SPC/APC cfu/g <104, Coliforms, <50. These results are within the acceptable limit, therefore the product is safe for human consumption.

Key words:

pastry boat tart shell pastry fillings sensory attributes taste panelists techno-guide