DEVELOPMENT AND ACCEPTABILITY OF NUTRI-MUFFINS ENRICHED WITH ORANGE-FLESHED (Ipomoea Batata) PUREE

• Angela B. Adviento

  Cagayan State University

  Author

• Marijo L. Cafugauan

  Cagayan State University

  Author

• Maryjoy Canceran

  Cagayan State University

  Author

• Emma D. Lattao

  Cagayan State University

  Author

• Kate Angela B. Baccay

  Cagayan State University

  Author

• Julius Clifford F. Surban

  Cagayan State University

  Author

• Eva N. Flores

  Cagayan State University

  Author

This study developed and evaluated Nutri-Muffins enriched with orange-fleshed sweet potato (Ipomoea batatas) puree and DOST-FNRI Nutri-Blend flour as a functional snack product. The research aimed to determine the sensory qualities, consumer acceptability, proximate and nutritional composition, significant differences among formulations, and total production cost of the developed muffins.

Three treatments varying in OFSP puree levels (225 g, 250 g, and 300 g) were formulated and evaluated using a 9-point hedonic scale by trained and semi-trained evaluators, followed by consumer testing. A developmental experimental design and quantitative analysis, including the Kruskal-Wallis H-test, were employed.

Results showed that Treatment 3 (300 g OFSP puree) obtained the highest scores across all sensory attributes color, aroma, taste, texture, and overall acceptability indicating that higher puree concentration improved visual appeal, aromatic profile, flavor intensity, moisture retention, and general preference. Significant differences (p < 0.05) were found among treatments for all sensory attributes. Proximate analysis revealed that the product contained 5.38% crude protein, 0.58% crude fiber, 11.81% fat, 31.53% moisture, and 2.34% ash, confirming its enhanced nutritional value compared to conventional muffins. Nutritional analysis of the most preferred formulation (Treatment 3) indicated an energy contribution of 324 kcal per serving, with balanced macronutrient content and meaningful micronutrient presence. The total production cost of ₱207 demonstrated that the product can be produced affordably despite its nutrient density.

These results imply that OFSP puree significantly enhances the sensory and nutritional quality of muffins while remaining cost-effective. The developed Nutri-Muffins offer a nutritious, appealing, and economically viable snack option, suitable for household consumption and commercialization.

• PDF

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.