Assessment on Level of Acceptability of Ampalaya Pasta

Authors

  • Nina Andrea Deramayo
  • Daisy Mae Bernales
  • Mary Grace Marban
  • Rey John Balasta
  • Anna Mae Tortal
  • Sarrah Lynn Elias
  • Alice Tolato

Keywords:

ampalaya, pasta

Abstract

Pasta is a type of food that is typically made from an unleavened dough of durum wheat flour (semolina). Semolina is a type of flour that is made from ground durum wheat and rich in protein, fiber, and B vitamins. Semolina may also support weight loss, heart health, and digestion. Pasta is the perfect foundation for a healthy, nutritious, and satisfying meal. Experimental design research was used in this study. The respondents were selected using a simple random sampling technique. The researchers utilized survey questionnaires to gather data from the respondents. In terms of taste, the respondents answered that it was acceptable, with a weighted mean of 3.16. In terms of aroma, the respondents answered that it was acceptable, with a weighted mean of 3.47. In terms of nutritional value, the respondents answered that it was acceptable, with a weighted mean of 4.56. In terms of competitiveness, the respondents answered that it was acceptable, with a weighted mean of 4.59. In terms of presentation, the respondents answered that it was acceptable, with a weighted mean of 4.51. The respondents answered that the level of acceptability of ampalaya pasta was highly acceptable. It does not have an aftertaste of bitterness and has an enticing aroma. The researchers recommended further refine the product for competitiveness and presentation. Further study on its variability is also recommended.

Published

2020-04-01

How to Cite

Deramayo, N. A. ., Bernales, D. M., Marban, M. G. ., Balasta, R. J. ., Tortal, A. M. ., Elias, S. L. ., & Tolato, A. . (2020). Assessment on Level of Acceptability of Ampalaya Pasta. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/1478

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