FORMULATION AND ORGANOLEPTIC PROPERTIES OF VEGETABLE LONGGANISA
The best formulation for a vegetable longganisa made out of tofu, squash and malunggay was determined to cater the people who have become health conscious and more aware of the nutritional value and health benefits of their food intake. Consequently, its level of acceptability was also identified. The best formulation was determined by the researchers through creating different trials, adjusting the volume of ingredients in the different trials depending on the comments and suggestions of the ten evaluators which consist of the ten (10) food technology teachers, culinary teachers, cook which led to the third trial as the best formulation. Thirty (30) consumers around Tuguegarao City, Cagayan Philippines evaluated its consumer acceptability using the Hedonic Scale with “9” equaling to “Accepted Extremely” and “1” equaling to “Not Accepted Extremely”. Results show that the flavor of the vegetable longganisa was accepted moderately with the mean of 7.06, texture was accepted very much with the mean of 7.34, moreover, aroma was accepted moderately, while appearance and color were both accepted very much with a mean of 7.36 and 7.32 respectively. The findings indicate that the vegetable longganisa is accepted very much with an over-all mean of 7.26. The research is recommended for further study on its microbial analysis, packaging, marketability and nutritional values.
Longganisa, Tofu, Consumer Acceptability, Malunggay