Journal of Chemistry and Nutritional Biochemistry

Cookies Fortified with Corn-Based Sagip Nutri Powder

CLAIRE CARLOS, Martina Delos Reyes Peñalber — Thu, 05 Jun 2025 00:00:00 +0000

This study aimed to develop Cookies fortified with Corn-Based Sagip Nutri Powder, evaluating their nutritional value, physical characteristics, and consumer acceptability. It specifically sought to determine: (1) the acceptability of corn-based cookies with varying levels of Corn-Based Sagip Nutri Powder; (2) the significant differences in the physical characteristics among the treatments; and (3) the most acceptable formulation based on sensory evaluation. Using an experimental research design, five formulations were prepared: F1 (control), F2 (25% Corn-Based Sagip Nutri Powder), F3 (50% Corn-Based Sagip Nutri Powder), F4 (75% Corn-Based Sagip Nutri Powder), and F5 (100% Corn-Based Sagip Nutri Powder). One hundred panelists evaluated the cookies based on color, texture, taste, aroma, and general acceptability using a 9-point hedonic scale. Data were analyzed using frequency counts, percentages, weighted means, and ANOVA. Results revealed that all formulations were acceptable, with F2 receiving the highest mean score of 4.50 (very acceptable). ANOVA indicated significant differences in the physical characteristics among treatments, particularly in color and texture. The Corn-Based Sagip Nutri Powder positively influenced the cookies’ nutritional profile and sensory appeal without compromising consumer acceptance. The study concludes that fortifying cookies with corn-based Sagip Nutri powder enhances their health benefits while maintaining sensory quality. F2 emerged as the most acceptable formulation. It is recommended that future research explore the shelf-life stability and market potential of these functional cookies.

Physicochemical Properties Of Sugar Substituted Apple Jam

Thu, 05 Jun 2025 00:00:00 +0000

Apple jam, a sweet product, rich in fiber and antioxidants, a source of fruit-derived components and energy. This study aimed to substitute sucrose using date syrup and white grape juice concentrate, and to investigate the effects of sugar substitution on physicochemical, microbial, and sensory properties of apple jam during a 6-month of storage at room temperature (25ºC±5ºC). The findings revealed that apple jam with date syrup showed the highest content of antioxidants, phenols, and flavonoids. Substituting sugar with date syrup and white grape juice concentrate slightly decreased sensory properties compared to the control apple jam. Moreover, replacement of sugar using date syrup had the most significant effect in reducing the total bacterial count of the apple jam samples during the storage period. In conclusion, the substitution of sugar with date syrup and white grape juice concentrate improved the nutritional and health-related values of apple jam, as well as extended its shelf life.

Acceptability and Nutritive Value of Turmeric (Curcuma Longa) Juice Fortified with Malunggay (Moringa Oleifera), Lemon Grass (Cymbopogon Citratus) and Cassava (Manihot Esculenta) Based Sagip Nutri-Pack

Cleford Posidio, Dr. Martina Delos Reyes-Peñalber — Thu, 05 Jun 2025 00:00:00 +0000

This study aimed to evaluate the acceptability of turmeric juice fortified with malunggay, lemongrass, and cassava-based Sagip Nutri Pack as a potential functional beverage. Using an experimental design, five treatment variations were prepared and assessed by 100 randomly selected evaluators based on color, taste, aroma, texture, and overall acceptability. Data were gathered through sensory evaluation using a 9-point hedonic scale and analyzed using descriptive statistics and ANOVA to determine differences among treatments and across age brackets. The findings revealed that Treatment 5- composed of 25% turmeric, 5g malunggay, 75% lemongrass, and 75% Sagip Nutri Pack—received the highest scores across all sensory attributes, with a general acceptability mean of 8.05. In contrast, Treatment 2 received the lowest scores, particularly in taste and aroma. Statistical analysis showed no significant differences in evaluation scores across age groups. The results suggest that Treatment 5 is the most acceptable formulation, indicating its potential as a nutritious and marketable functional beverage. The study supports the utilization of local ingredients to enhance the nutritional profile and sensory quality of traditional beverages.