Jillian A Baillo | Bassarii Zaima O Dela Cruz | Gilbert B Elacion | EC B Paler | Darby C Rule
The primary purpose of this study was to investigate if malunggay (Moringa oleifera lam) and camote (Ipomea batatas) can be developed into pastillas. Moreover, the study attempted to determine if this food product is accepted by the respondents in terms of its color, odor, taste and appearance. Respondents were the 3rd Year Bachelor of Science in Hospitality Management students of the University of the Immaculate Conception. The respondents evaluated the acceptability of the pastillas in terms of color, odor, taste and appearance. The collection of data was done through the use of survey questionnaire. Findings showed that malunggay and camote can serve as effective nutrient enhancer for pastillas. The overall acceptability of the product in color, odor, appearance and taste, malunggay and camote pastillas is described slightly liked. It is recommended that all ingredients especially the malunggay and camote, condensed milk and vanilla be accurately measured to obtain the best results.
ISSN 2362-9533 (Print)
Philippine E-Journals
