ABSTRACT
The ready-to-cook Ama-Corn snack that was developed using local resources that were not efficiently utilized—corn silk and amaranth leaves. Three different ratios of ingredients were tested: 30:70, 50:50, and 70:30 (corn silk:amaranth leaves). Consumer acceptability test based on six sensory attributes: appearance, color, aroma, texture, flavor, and purchase intent was conducted. In addition to these, the physico-chemical properties of the formulations (water activity, moisture content, color, and texture) were also obtained.
The sensory evaluation was done by 100 panelists who used a nine-point hedonic scale. The statistical analysis was done using Friedman’s two-way ANOVA and Conover’s post hoc test. The data indicated that the 50:50 formulation (F2) was distinctly favored for color, aroma, texture, flavor, and purchase intent. The physico-chemical analysis also showed that F2 had ideal water activity (0.446–0.608), moisture content (5.08–8.16%), color (lightness 23.50–36.41), and texture (hardness 527.7–2207.3 gf) which suggests good stability and potential crispness after frying. The initial product price ranged from ₱38.49 to ₱54.86 per 185 g pack.
This study substantiates that Ama-Corn snack, especially the 50:50 formulation, is a sustainable and affordable food product that has high consumer acceptability and is commercially viable. Moreover, The research outcomes can support integrating Technology and Livelihood Education (TLE) and MSMEs by promoting community-based entrepreneurship and sustainable food innovations.
Keywords: Ama-Corn snack, corn silk, amaranth leaves, sensory evaluation, consumer acceptability, physico-chemical analysis, cost analysis, product development, Technology and Livelihood Education, micro small and medium enterprises (MSMEs)
https://doi.org/10.65494/pinagpalapublishing.59
