• Abstract

    Pandesal, as it is already a staple and typical food for Filipinos, is also a product that is constantly evolving. Food commodity deterioration significantly impacts its marketability and inspires the development of profitable new consumer products. The study aimed to test the level of acceptability of pandesal with saluyot (Corchorus olitorius) as a product of UM Digos College. The selected respondents were randomly picked: seventy-five (75) males and seventy-five (75) females from Bagumbayan, Malalag, Davao del Sur. Using descriptive statistics and T-test, utilize mean to determine the level of acceptability of the respondents to the product. The respondents assessments in pandesal were made from 15 grams of saluyot (Corchorus olitorius) powder (x=2.87). This acceptable result was obtained from the acceptable level in terms of taste (x=4.24), texture (x=2.67), color (x=2.90), and aroma (x=2.99). In 30 grams of saluyot (Corchorus olitorius) powder in pandesal was rated by the respondents as the most acceptable level with an overall rating of (x=4.24). This most acceptable result was obtained from the acceptable level in terms of taste (x=4.21), texture (x=4.36), color (x=4.15), and aroma (x=4.25). Pandesal was made from 60 grams of saluyot (Corchorus olitorius) powder (x=3.26). This acceptable result was obtained from the acceptable level in terms of taste (x=3.31), texture (x=3.21), color (x=3.14), and aroma (x=3.37). The result revealed that the respondents rated pandesal with dried saluyot  (Corchorus olitorius) leaves with 30 grams in terms of taste, texture, color, and aroma as the most acceptable. Thus, it is recommended that the texture of the dried saluyot (Corchorus olitorius) leaves shall be more refined. Moreover, the researchers recommended pursuing the product since the study revealed that 30 grams of pandesal with saluyot (corchorus olitorius) powder were most acceptable to the respondents. Thus, it can be developed and improved for commercialization.

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How to cite

Oric, P., Bong Delima, J., & Jao, J. H. (2023). Sensory evaluation of pandesal with dried saluyot (<em>Corchorus olitorius</em>) leaves. Multidisciplinary Science Journal, 5(3), 2023025. https://doi.org/10.31893/multiscience.2023025
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