Acceptability and marketability of pan de okra with okra / lady's fingers as ingredient
Keywords:
Product Innovation, Good Food, Great HealthAbstract
This study evaluates the level of acceptability and marketability of Pan de sal with okra/
lady's fingers as ingredient. It utilized okra or lady finger due to the many health benefits that
people can get from it. Equally, the research wanted to remedy some problems on
undernutrition correlated to poverty based on the survey conducted established in 2008 by the
Food and Nutrition Research Institute (FNRI) (3) groups of respondents participated in the
study: Teens, Young Adults and Adults.
Using the experimental method of research it involved 90 respondents selected through
purposive sampling and grouped into three, Pan de okra with three different proportions
of okra powder was evaluated using 9-Point Hedonic Rating Scale. The data were personally
gathered and statistically treated using the weighted mean, and one factor ANOVA. The
groups assessed the Pan de okra with three different proportions of 15 grams, 20 grams
and 25 grams of okra powder are very acceptable in terms of appearance, sound/crunchiness, taste and texture. Also its level of marketability, of the pan de okra as perceived by the respondents, is very acceptable as well.
In sum, the three (3) different proportions of okra powder utilized in the preparations of Pan
de okra are all very acceptable. Furthermore, the three groups of respondents positively
accepted the use of okra powder as ingredient in making Pan de sal. The study recommend
that: (1) A further experimental study be conducted to determine the exact nutritive
value within each product, the profitability and shelf life of Pan de sal with okra powder ; (2) A
study be done utilizing okra powder in making food products.
References
Akruti. The Amazing Benefits of Okra.Retrieved from www.stylecraze.com/.../okra
Aliteg, Alma (2013). Utilization and Acceptability of Saluyot Powder in Making Muffins. Master’s Thesis. Marikina Polytechnic College, Marikina City.
Andaya, Jorilyn et al. (2011). Production of Lotion Out of Okra Pods Extract. Thesis. Marikina Polytechnic College, Marikina City.
Apacionado, Analeneet. al. (2008). Utilization of Egg Plant in Making Jam. Laguna State Polytechnic University Research Journal, Vol. 1. pp. 48-53, June 2008.
Ariano, Ma. Regine Margarette C. ete. al. (2008). The Acceptability of Banana Peel Candy. Laguna State Polytechnic University Research Journal, Vol. 1.pp.54-58, June 2008.
Ariola, Mariano (2008). Principles and Methods of Research. Rex Book Store, Inc. Sampaloc, Manila.
Barrette, Mike. 6 Okra Health Benefits. Retrieved from www.naturalsociety.com/6-okrahealthbenefits
Bread. Retrieved from http://www.en.m.wikipedia.org/Bread
Carino, Celia et. al. (2009). Experience Baking. Mind Shapers Company, Inc.
Department of Science and Technology/Food and Research Institute. (2008). Pinggang Pinoy. Retrieved from http://www.fnri.dost.gov.ph
Dolorico, Randy et al. (2010). Acceptability of Cassava Leaves as Pizza Toppings. Thesis. Capiz State University Main Campus, Roxas City.
Estrada, Jinggoy. Senate Bill 457. Retrieved from http://www.senate.gov.ph/lisdata/466233985! pdf
Flour. Retrieved from www.food.com/Library/flour-64
Gaylon, Belinda et. al. (2008). Acceptability of Cookies with Powdered Jute Leaves. Laguna State Polytechnic University Research Journal, Vol. 1. pp.13-18, June2008.
Jason, Sally D. (2013). Preparation and Evaluation of Watermelon Rind as Main Ingredient of Butter Cake. Master’s Thesis. Marikina Polytechnic College, Marikina City.
Kotz, Krista (2013). Dietary Guidelines for Americans. Journal of the Academy of Nutrition and Dietetics.
Kumar, Ravi (2009). Evaluation of Abelmoschus Esculentus Mucilage as Suspending Agent in Paracetamol Suspension. International Journal of PharmTech Research, Vol. 1, No. 3, pp. 658-665, July-Sept. 2009.
Legson, Cathylene (2012). Utilization and Acceptability Centella Asiatica (Takip kohol) Noodles as Brain Enhancer. Master’ Thesis. Marikina Polytechnic College, Marikina City. Journals and Publications
Lodico, Marguerite G. et.al. (2010). Methods in Educational Research. John Wiley and Sons, Inc., San Francisco.
Sabitha (2011). Anti Diabetic and Antihyperlipidemic Potential of AbelmoschusEsculentus (L.) Moench. Journal of Pharmacy and BioalliedSciences, Jul.-Sep. 2011. Retrieved from http://www.ncbi.nlm.nih.gov./.../PMC3178946
Soriano, Nora (2010). A Guide to Food Selection, Preparation and Preservation. Rex Book Store.Manila.
Tanchoco, Celeste (2011). Food-Based Dietary Guidelines for Filipinos: retrospects, Manila, Philippines. Retrieved from http://www.google.com.ph/url
