Formulation of Vegetable Noodles

Abstract

This research study aimed to test the sensory acceptability of the Formulation of Vegetable Noodles. It made use of four treatments including the control treatment. Specifically, it identified the microbial load of selected vegetable noodles and determined the level of sensory acceptability as to texture, appearance, color, aroma. It also determined difference between the treatments of the vegetable noodles, the proximate/ nutrient content of the best formulation, and the shelf life of the vegetable noodles. It also calculated the return of investment of the product. The experimental method of research was used in this study. Purposive sampling was employed in the selection of 5 Panciteria restaurants in Bangued, Abra, 15 culinary students, and 10 TLE professionals. Data gathered were analyzed using mean, one-way analysis of variance and the Scheffe test. The microbial analysis, proximate analysis and shelf-life analysis were conducted in a laboratory. The findings revealed that the absence of pathogens in the microbial load analysis of Vegetable noodles signifies a commendable standard of food safety and quality assurance. The Vegetable noodles meet consumer’s expectations, making them a favorable choice in the market. The inclusion of 100 g of vegetable powder in the preparation of Vegetable noodles has resulted in a remarkably high level of acceptability and improves sensory appeal among consumers.