Palatability and Sensory Perception of Soursop (Annona Muricata) Tart Filling With Jute (Corchorus Olitorious) Leaves

Abstract

Seeing on the light that millions of the world’s population were at risk of important nutrients, thus, this experimental study was made to consider the important nutrients through food fortification of soursop as tart filling and being enriched with jute leaves. There were three (3) treatments done in this study and these were (5g, 10g and 15 g of jute leaves) on soursop tart filling. Respondents of the study who served as evaluators were the 60 BSHRST students who were randomly selected and 12 core teachers teaching in the School of Hotel and Restaurant Services Technology. The product was evaluated in terms of appearance, aroma, taste, texture and general acceptability. Utilizing the above criteria the result between students and teachers seems to vary. It vividly proved that students preferred treatment B (10g) while teachers preferred treatment A (5g). Based on the findings, the conclusions and recommendations have been drawn to address the research gaps in the study.