Breadfruit Pandesal: Its Acceptability and Salability

Abstract

INTRODUCTION

The country is currently dealing with different types of malnutrition cases. The status of micronutrient malnutrition is an important concern in the country. Many Filipinos become malnourished due to improper and inadequate intake of food and nutrients. Republic Act No. 10611 otherwise known as "Food Safety Act of 2013" was signed by Pres. Benigno S. Aquino III in August 23, 2013. The law primarily aims to strengthen the food safety regulatory system in the country and adheres to the Philippine constitution's declaration to protect and promote the right of the people to health and keep its populace from the threat of trade malpractices and substandard and hazardous products. The aim of the research study was to use a locally available raw material that can be developed and utilized. Breadfruit which is popularly known as "kolo" was an underutilized fruit but has some nutritional qualities. The fruit was processed as a substitute flour in making pandesal, Moreover, this study determined the acceptability and salability of breadfruit pandesal.

METHODS

A mixed method of research was used, a combination of developmental and descriptive research method. Thirty (30) HE students served as the evaluators. Asensory evaluation questionnaire was crafted and used to analyze the acceptability of the pandesal. The acceptability was determined in terms of color, taste and texture. The salability was measured using cost and return analysis. It was done by determining the total cost of production divided by the number of pandesal and adding the percentage markup per unit.

RESULTS

The results shows that the most acceptable in terms of color was brown. In terms of taste, the most acceptable proportion was slightly salty. While in terms of texture, the most acceptable was soft. With this result, it was determined that the most acceptable proportion was Proportion 2. For two weeks of selling, the most acceptable proportion was found out to be salable.

DISCUSSIONS

Based on the sensory evaluation conducted, the breadfruit pandesal is acceptable in terms of color, taste and texture. It was also found out that the most acceptable proportion was salable.: