Acceptability of malunggay (Moringa oleifera) and squash (Cucurbita moschata) cookies
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Abstract
The dried leaf powder of malunggay (Moringa oleifera) contains an excellent nutritional value, and this tropical plant is widely available in the Philippines. On the other hand, squash (Cucurbita moschata) is an incredibly beneficial food with high amounts of vitamins. The nutrients from Malunggay and squash can help prevent deficiencies in children. The main focus of the research was to determine the acceptability of the different formulations of M. oleifera and C. moschata cookies. The study determined the most preferred cookie formulation based on sensory evaluation using descriptive testing of the product's appearance, aroma, taste, sweetness, texture, and acceptability rating of the formulations. The respondents were 20 food experts and 40 non-experts. The Analysis of Variance was used to examine the statistical significance of mean differences among the distinct groups. Subsequently, Tukey's Honest Significant Difference (HSD) test was employed to ascertain the significance of differences between pairs of group means, providing a more nuanced understanding of the variations observed within these groups. Results showed that among the three cookie formulations, F3 got the highest mean score of the different attributes, namely appearance (x̄= 4.45; x̄= 4.6) aroma (x̄ = 4.9; x̄= 4.7), taste (x̄= 4.95; x̄= 4.93), sweetness (x̄= 4.9; x̄=4.75), and texture (x̄= 4.8; x̄= 4.68), as perceived by the expert and non-expert, respectively. This implies that respondents prefer cookie formulation F3 over the two other formulations.
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Keywords
Cookie, Cucurbita moschata, Malnutrition, Moringa oleifera, Sensory analysis
References
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Drake, M. A., Watson, M. E., & Liu, Y. (2023). Sensory Analysis and Consumer Preference: Best Practices. Annual Review of Food Science and Technology, 14(1), 427–448. https://doi.org/10.1146/annurev-food-060721-023619
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food science and technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1),
10-27.
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Sudaryati, E., Panjaitan, A. M., Nadeak, T. A. U., Tobing, A. M. L., Masthalina, H. & Keloko, A. B. (2023). The Effect of Pumpkin Biscuits (Cucurbita moschata), Peanut (Arachis hypogaea) and Moringa Leaves (Moringa oleifera) on Hemoglobin Levels and Maternal Upper Arm Circumference (MUAC) of Pregnant Women. https://doi.org/10.21203/rs.3.rs-2761631/v1
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Werner, E. E. & Smith, R. S. (2019). Overcoming the odds: High risk children from birth to adulthood. Cornell University Press.
Aleman, R. S., Marcia, J., Pournaki, S. K., Borrás-Linares, I., Lozano-Sanchez, J. & Fernandez, I. M. (2022). Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder. Foods, 11(20), 3275. https://doi.org/10.3390/foods11203275
Arshad, M. S., Khan, U., Sadiq, A., Khalid, W., Hussain, M., Yasmeen, A., & Rehana, H. (2020). Coronavirus disease (COVID‐19) and immunity booster green foods: A mini review. Food Science & Nutrition, 8(8), 3971-3976. https://doi.org/10.1002/fsn3.1719
Doğan, H., & Meral, R. (2019). The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits. Italian Journal of Food Science, 31(3). https://doi.org/10.14674/IJFS-1293
Drake, M. A., Watson, M. E., & Liu, Y. (2023). Sensory Analysis and Consumer Preference: Best Practices. Annual Review of Food Science and Technology, 14(1), 427–448. https://doi.org/10.1146/annurev-food-060721-023619
Duguma, H. T., Zhang, L., Ofoedu, C. E., Chacha, J. S., & Agunbiade, A. O. (2023). Potentials of superfine grinding in quality modification of food powders. Cyta-Journal of Food, 21(1), 530–541. https://doi.org/10.1080/19476337.2023.2249068
Ekin, M. M., Kutlu, N., Meral, R., Ceylan, Z., & Cavidoglu, İ. (2021). A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions. Food Bioscience, 42, 101184. https://doi.org/10.1016/j.fbio.2021.101184
Fiorentini, M., Kinchla, A. J. & Nolden, A. A. (2020). Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: a Scoping Review. Foods, 9(9), 1334. https://doi.org/10.3390/foods9091334
Islam, Z., Islam, S. M., Hossen, F., Mahtab-ul-Islam, K., Hasan, M. R. & Karim, R. (2021). Moringa oleifera is a prominent source of nutrients with potential health benefits. International Journal of Food Science, 2021. https://doi.org/10.1155/2021/6627265
Krajewska, A. & Dziki, D. (2023). Enrichment of Cookies with Fruits and Their By-Products: Chemical composition, antioxidant properties, and sensory changes. 28(10). https://doi.org/10.3390/molecules28104005
Kumar, R. & Chambers IV, E. (2019). Understanding the terminology for snack foods and their texture by consumers in four languages: A qualitative study. Foods, 8(10), 484. https://doi.org/10.3390/foods8100484
Lee, S.-H., Choe, S.-Y., Seo, G.-G. & Hong, J.-H. (2021). Can “Functional Sweetener” context Increase Liking for Cookies Formulated with Alternative Sweeteners?. Foods, 10(2), 361. https://doi.org/10.3390/foods10020361
Mahmoud, E. A. & Mehder, A. O. A. (2022). The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products. Arabian Journal of Chemistry, 15(9), 104051. https://doi.org/10.1016/j.arabjc.2022.104051
Major, K. (2020). The Dietitian Kitchen: Nutrition for a Healthy, Strong, & Happy You. Meyer & Meyer Sport.
McVeigh, K. (2020). Malnutrition leading cause of death and ill health worldwide – report. The Guardian. Retrieved from https://www.theguardian.com/global-development/2020/may/12/malnutrition-leading-cause-of-death-and-ill-health-worldwide-report
Men, X., Choi, S. I., Han, X., Kwon, H. Y., Jang, G. W., Choi, Y. E., & Lee, O. H. (2021). Physicochemical, nutritional and functional properties of Cucurbita moschata. Food science and biotechnology, 30, 171-183. https://doi.org/10.1007/s10068-020-00835-2
Mihafu, F. D., Issa, J. Y. & Kamiyango, M. W. (2020). Implication of sensory evaluation and quality assessment in food product development: A review. Current Research in Nutrition and Food Science Journal, 8(3), 690-702. https://dx.doi.org/10.12944/CRNFSJ.8.3.03
Nuzzo, D., Picone, P., Lozano Sanchez, J., Borras-Linares, I., Guiducci, A., Muscolino, E., ... & Lapasin, R. (2021). Moringa oleifera leaf powder as functional additive in cookies to protect SH-SY5Y cells. Applied Sciences, 11(21), 9995. https://doi.org/10.3390/app11219995
Philippines: Department of Education’s School-Based Feeding Program | USDA Foreign Agricultural Service (2023). Fas.usda.gov. Retrieved from https://fas.usda.gov/data/philippines-philippine-department-educations-school-based-feeding-program
Pinto, V. R. A., de Abreu Campos, R. F., Rocha, F., Emmendoerfer, M. L., Vidigal, M. C. T. R., da Rocha, S. J. S. S., & Perrone, Í. T. (2021). Perceived healthiness of foods: A systematic review of qualitative studies. Future Foods, 4, 100056. https://doi.org/10.1016/j.fufo.2021.100056
Pramudya, R. C. & Seo, H. S. (2019). Hand-feel touch cues and their influences on consumer perception and behavior with respect to food products: A review. Foods, 8(7), 259. https://doi.org/10.3390/foods8070259
Reyes, M., Garmendia, M. L., Olivares, S., Aqueveque, C., Zacarías, I. & Corvalán, C. (2019). Development of the Chilean front-of-package food warning label. BMC public health, 19(1), 1-11. https://doi.org/10.1186/s12889-019-7118-1
Saras, T. (2023). The Wonders of Ginger: Unveiling the Health Benefits and Culinary Magic. Tiram Media.
Shukla, S. (2022). Plant-Based India: Nourishing Recipes Rooted in Tradition. Experiment, LLC.
Singh, V., Kaur, K. Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products. J Food Sci Technol 57, 1917–1925 (2020). https://doi.org/10.1007/s13197-019-04227-1.
Singh-Ackbarali, D. & Maharaj, R. (2014). Sensory evaluation as a tool in determining acceptability of innovative products developed by undergraduate students in
food science and technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1),
10-27.
Sirisilla, S. (2023). Experimental Research Design — 6 mistakes you should never make! Retrieved from https://www.enago.com/academy/experimental-research-design/
Stone, H., Bleibaum, R. N. & Thomas, H. A. (2020). Sensory evaluation practices. Academic press.
Sudaryati, E., Panjaitan, A. M., Nadeak, T. A. U., Tobing, A. M. L., Masthalina, H. & Keloko, A. B. (2023). The Effect of Pumpkin Biscuits (Cucurbita moschata), Peanut (Arachis hypogaea) and Moringa Leaves (Moringa oleifera) on Hemoglobin Levels and Maternal Upper Arm Circumference (MUAC) of Pregnant Women. https://doi.org/10.21203/rs.3.rs-2761631/v1
Świąder, K. & Marczewska, M. (2021). Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme. Foods, 10(2), 446. https://doi.org/10.21203/rs.3.rs-2761631/v1
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542-548. https://doi.org/10.31018/jans.v15i2.4451
The state of food security and nutrition (2019). Www.who.int. Retrieved from https://www.who.int/publications/m/item/state-of-food-security-and-nutrition-in-the-world-2019 fbclid=IwAR0K6QxcB2UrJt6v6UhrIYP2Bs DRHU8kOZOwHPwFdIzwW-FMplBIPU8Flgs.https://doi.org/10.4060/cb447en
UNICEF (2023). Child Malnutrition. UNICEF DATA. Retrieved from https://data.unicef.org/topic/nutrition/malnutriti on/?fbclid=IwAR21AoQykwVhJh9hxgQGnplfIGbJ-kykm95i 4uzqxj3zkt2HklC-eC4FL1c
Werner, E. E. & Smith, R. S. (2019). Overcoming the odds: High risk children from birth to adulthood. Cornell University Press.
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How to Cite
Acceptability of malunggay (Moringa oleifera) and squash (Cucurbita moschata) cookies. (2024). Journal of Applied and Natural Science, 16(2), 901-908. https://doi.org/10.31018/jans.v16i2.5457
