Formulation and Organoleptic Properties of Kamias-Gabi Sinigang MIX

Abstract

The study focuses on developing a dried soup base using kamias (Averrhoa bilimbi) and gabi (taro) to enhance the flavor profile of sinigang, a traditional Filipino dish. The research involved cleaning, drying, and grinding both kamias and gabi to create a powdered mix. The objectives included determining the optimal formulation, evaluating sensory qualities (taste, aroma, appearance, and texture), and assessing overall acceptability among participants. The study used an experimental research design in which five trained evaluators used a 9-point hedonic scale to determine the optimal formulation of kamias-gabi sinigang mix. Eighty participants rated the acceptability of three formulations, with formulation 2, which comprised 10 grams of powdered kamias, 7 grams of powdered gabi, and a blend of seasonings, achieving the highest mean acceptability score of 7.65, categorized as "Like Very Much." This formulation also scored highest in overall sensory attributes with a mean of 7.71. The study underscores the benefits of using locally sourced ingredients and the potential for creating innovative food products. The findings suggest that the developed soup base is not only flavorful but also cost-effective, providing a means to enhance various regional dishes. The study concludes with recommendations for further research, including nutritional analysis, microbial testing, shelf-life assessment, and considerations for labeling, packaging and cost analysis.