📄 Abstract
The objectives of this study were to develop a healthier version of longganisa by incorporating a local fruit, assess its acceptability, and evaluate the finished product in terms of taste, texture, appearance, and general acceptability.Sensory evaluation was conducted by ten expert food panelists using a 5-point Hedonic Scale. Panelists completed evaluation sheets to provide comments, recommendations, and rankings for the various cotton fruit-fortified longganisa treatments. The collected data were tabulated and analyzed statistically using mean and standard deviation. Analysis of Variance (ANOVA) was employed to identify significant differences among treatments.The sensory evaluation results indicated that treatment II, which included 300 grams of cotton fruit and 450 grams of lean pork, was the most acceptable in terms of taste, texture, appearance, and overall acceptability, with an overall mean score of 3.78. The addition of cotton fruit as a fortification ingredient in longganisa received a rating of “like slightly.” No significant differences in taste were observed among treatments I, II, and III. However, treatment IV, containing 400 grams of cotton fruit and 350 grams of pork lean, had a significant effect on taste. There was no significant effect of the treatments on texture. Regarding appearance, no significant differences were found among treatments I, III, and IV, while treatment II had a significant effect on appearance. All four treatments were significantly associated with the general acceptability of the fortified longganisa.
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📚 How to Cite:
Jomari L. Martinez, Florie Jean C. Vicente , UTILIZATION OF COTTON FRUIT (SANDORICUM KOETJAPE) IN THE PRODUCTION OF FORTIFIED LONGGANISA , Volume 12 , Issue 7, July 2026, EPRA International Journal of Multidisciplinary Research (IJMR) , Pages: 887 - 896 , DOI: https://doi.org/10.36713/epra28762