ACCEPTABILITY OF CAULIFLOWER FRIED BALLS WITH SHRIMP FLAVOR AMONG HOME ECONOMICS STUDENTS AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Cauliflower, a member of the cabbage family originating in the Mediterranean region, offers a nutrient‑dense, low‑calorie alternative for grain‑based dishes and is valued for its high vitamin C and fiber content. This study examines the acceptability of a novel snack, cauliflower fried balls with shrimp flavor, among Grade 11 and 12 Home Economics students at Bestlink College of the Philippines. Ingredients such as potatoes and carrots enhance nutritional value and flavor diversity, with carrots contributing beta‑carotene, fiber, and antioxidants. Assessing taste, texture, and appearance preferences helps determine the product’s potential for wider adoption. A descriptive correlational design is employed to evaluate sensory acceptability of the cauliflower shrimp balls. Seventy‑one Grade 11 and 12 Home Economics students are selected through simple random sampling to complete a structured questionnaire rating sweetness, bitterness, and saltiness under taste; softness, crunchiness, and chewiness under texture; and freshness, uniqueness, and shape under appearance. Quantitative analysis of the survey responses determines overall acceptability levels. Most respondents were aged 17 to 18 (63 percent) and male (37 percent), with the largest representation from section HECF1201 (27 percent). Taste ratings were acceptable for sweetness, bitterness, and saltiness. Texture attributes like softness, crunchiness, and chewiness also received acceptable ratings. Appearance metrics freshness, uniqueness, and circularity were rated very acceptable. Suggestions for product improvement included reducing hardness, increasing crunchiness and sweetness, adding more cauliflower, and adjusting saltiness for balanced flavor. The findings indicated that cauliflower fried balls with shrimp flavor achieved high acceptability across sensory attributes, supporting their viability as a nutritious snack for Home Economics students. Feedback on texture and flavor balance guided formulation refinements to enhance customer satisfaction. These results demonstrated the importance of iterative sensory testing in product development and suggested that similar vegetable‑based snacks could be successfully introduced into school food programs.