Development of an Enriched Lubi-Lubi (Ficus pseudopalma) Noodles
This research is focused on the development and acceptability of an enriched lubi-lubi (Ficus pseudopalma) noodle utilizing its puree as indigenous ingredients. Noodles were developed and enriched using lubi-lubi leaves. The level of acceptability was determined to find out the degree of acceptance...
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| Format: | Article |
| Language: | English |
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Philippine Association of Institutions for Research, Inc.
2012-10-01
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| Series: | JPAIR |
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| Online Access: | https://philair.ph/index.php/jpair/article/view/181 |
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| author | Fely A. Habla Concepcion J. Cambaliza Tarcela F. Detera Mateo Luis G. Janer Geraldine De Jesus |
| author_facet | Fely A. Habla Concepcion J. Cambaliza Tarcela F. Detera Mateo Luis G. Janer Geraldine De Jesus |
| author_sort | Fely A. Habla |
| collection | DOAJ |
| description | This research is focused on the development and acceptability of an enriched lubi-lubi (Ficus pseudopalma) noodle utilizing its puree as indigenous ingredients. Noodles were developed and enriched using lubi-lubi leaves. The level of acceptability was determined to find out the degree of acceptance of the noodles among consumers. Experimental method was used by extracting the puree of lubi-lubi leaves and used as flavor and packed/stored in polyethylene bag. Of the three trials conducted the enriched lubi-lubi noodles with ingredients of 250 g of Lubi-lubi leaves puree, 325 g APF, 10 g salt, 150g eggs and 2 g vegetable oil, 187.5 water was rated much acceptable. Based on acceptability level, trial 2 was rated as much acceptable as to taste and color and acceptable as to texture and odor. Sensory evaluation was done by the panelist using standard score sheets. Acceptability factors such as color, texture, flavor and odor were included among the choices. Results were obtained across prepared products, indicating the evident taste and aroma of lubi-lubi leaves through varied degree depending upon the quantity of puree used. The researchers observed correct mixing methods or techniques used flavorings and other materials that nicely blended with lubi-lubi puree as suggested by evaluators; the accepted ones were then standardized. The researchers concluded that lubi-lubi leaves are potential flavoring in the preparation of enriched lubi-lubi noodles and accepted among consumers. |
| first_indexed | 2024-04-12T21:03:11Z |
| format | Article |
| id | doaj.art-ffb02e83e1e34d8ebc9751b53e868a17 |
| institution | Directory Open Access Journal |
| issn | 2012-3981 2244-0445 |
| language | English |
| last_indexed | 2024-04-12T21:03:11Z |
| publishDate | 2012-10-01 |
| publisher | Philippine Association of Institutions for Research, Inc. |
| record_format | Article |
| series | JPAIR |
| spelling | doaj.art-ffb02e83e1e34d8ebc9751b53e868a172022-12-22T03:16:48ZengPhilippine Association of Institutions for Research, Inc.JPAIR2012-39812244-04452012-10-01101355510.7719/jpair.v10i1.181178Development of an Enriched Lubi-Lubi (Ficus pseudopalma) NoodlesFely A. Habla0Concepcion J. Cambaliza1Tarcela F. Detera2Mateo Luis G. Janer3Geraldine De Jesus4Sorsogon State College-Sorsogon CampusSorsogon State College-Sorsogon CampusSorsogon State College-Sorsogon CampusSorsogon State College-Sorsogon CampusSorsogon State College-Sorsogon CampusThis research is focused on the development and acceptability of an enriched lubi-lubi (Ficus pseudopalma) noodle utilizing its puree as indigenous ingredients. Noodles were developed and enriched using lubi-lubi leaves. The level of acceptability was determined to find out the degree of acceptance of the noodles among consumers. Experimental method was used by extracting the puree of lubi-lubi leaves and used as flavor and packed/stored in polyethylene bag. Of the three trials conducted the enriched lubi-lubi noodles with ingredients of 250 g of Lubi-lubi leaves puree, 325 g APF, 10 g salt, 150g eggs and 2 g vegetable oil, 187.5 water was rated much acceptable. Based on acceptability level, trial 2 was rated as much acceptable as to taste and color and acceptable as to texture and odor. Sensory evaluation was done by the panelist using standard score sheets. Acceptability factors such as color, texture, flavor and odor were included among the choices. Results were obtained across prepared products, indicating the evident taste and aroma of lubi-lubi leaves through varied degree depending upon the quantity of puree used. The researchers observed correct mixing methods or techniques used flavorings and other materials that nicely blended with lubi-lubi puree as suggested by evaluators; the accepted ones were then standardized. The researchers concluded that lubi-lubi leaves are potential flavoring in the preparation of enriched lubi-lubi noodles and accepted among consumers.https://philair.ph/index.php/jpair/article/view/181technologylubi-lubi leavespureelubi-lubi noodlesficus psuedopalmaacceptabilityenriched lubi-lubi noodlessorsogon cityphilippines |
| spellingShingle | Fely A. Habla Concepcion J. Cambaliza Tarcela F. Detera Mateo Luis G. Janer Geraldine De Jesus Development of an Enriched Lubi-Lubi (Ficus pseudopalma) Noodles JPAIR technology lubi-lubi leaves puree lubi-lubi noodles ficus psuedopalma acceptability enriched lubi-lubi noodles sorsogon city philippines |
| title | Development of an Enriched Lubi-Lubi (Ficus pseudopalma) Noodles |
| title_full | Development of an Enriched Lubi-Lubi (Ficus pseudopalma) Noodles |
| title_fullStr | Development of an Enriched Lubi-Lubi (Ficus pseudopalma) Noodles |
| title_full_unstemmed | Development of an Enriched Lubi-Lubi (Ficus pseudopalma) Noodles |
| title_short | Development of an Enriched Lubi-Lubi (Ficus pseudopalma) Noodles |
| title_sort | development of an enriched lubi lubi ficus pseudopalma noodles |
| topic | technology lubi-lubi leaves puree lubi-lubi noodles ficus psuedopalma acceptability enriched lubi-lubi noodles sorsogon city philippines |
| url | https://philair.ph/index.php/jpair/article/view/181 |
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