HomeInternational Journal of Education Research for Higher Learningvol. 22 no. 2 (2016)

Comparison of Micronutrient Content and Sensory Acceptability of Horseradish - Enriched Commercial Foodstuff and their Prepared Versions

Mary Jane G. Barluado | Renan P. Limjuco | Marilou L. Vicente-tablizo | Chrisly Lianpee A Bangahon | Krystyl Almarie A Coresis | Fharis M Inocentes | Kathleen Claire P Margarse



The nutritional value and sensory appeal of food are the main considerations for consumers’ food choice. This study investigated the micronutrient (in terms potassium, phosphorus, calcium, iron, and sodium) content and sensory effects (in terms of aroma, taste, color, mouth feel, and palatability) of horseradish-fortified commercial energy drink, bread bun, and instant noodles, and their plain versions added with fresh horseradish leaves. By experimental design, the plain versions were cooked with fresh horseradish leaves; then with the commercial foodstuffs as the control samples, subjected to atomic absorption spectrometric (AAS) elemental analysis and sensory evaluation. The results revealed that iron and calcium are higher in the prepared drink, commercial bread, and commercial noodles. Phosphorus is higher in the prepared bread and prepared noodles. The main issue is the very low potassium to sodium ratio of all tested foodstuff. In terms of sensory acceptability, the prepared drink gained a higher overall sensory acceptability, while the commercial bread and the commercial noodles got higher sensory acceptability than their prepared versions. T-Test analysis revealed a significant difference only between the commercial and the prepared noodles’ overall acceptability, t(24) = -3.011, p = .006, implying non-comparable sensory acceptability of the two, in favor of the commercial noodles. Overall, the results prove that horseradish indeed renders the elemental nutrients calcium, phosphorus, iron, and potassium to any food added with its leaves, and that the amounts of fresh horseradish leaves added may be increased to improve the food’s nutritional value. This could pave basis for initiating horseradish functional food development, production, and commercialization.