Development of Siomai Wrapper Enriched with Amaranth (Amaranthus viridis) Leaves Powder

Abstract

This study aimed to determine the sensory characteristics, physico-chemical content and cost analysis of cooked and uncooked siomai wrapper enriched with fresh and dried Amaranth leaves. Thirty purposely selected evaluators rated the product based on taste, odor and texture. Results show that wrapper with fresh leaves was more acceptable. Uncooked wrapper with fresh leaves was characterized with lightly green color, timoli gold color wrapper, slightly distinct amaranth odor and slightly smooth texture. Cookedwrapper have pure gift color, sapling color wrapper, slightly pleasing odor, moderately smooth, slightly soft, does not break up after cooking and holds filling, slightly distinct aftertaste and moderately starchy. The physico-chemical parameters were within acceptable level and have a cheaper cost. Incorporation of fresh leaves resulted to better sensory qualities as compared to the wrapper with dried leaves. Commercialization and product innovation of the siomai wrapper with fresh leaves is highly encouraged since it is more acceptable.