Development and Acceptability of Nutrihopia Infused with Malunggay (Moringa Oleifera) Leaves and Filled with Squash (Cucurbita Maxima) and Corn (Zea Mays)
Year: 2025
Type: article
Abstract: This research aimed to develop NutriHopia, an innovative and nutritious version of the traditional Filipino pastry hopia by infusing malunggay leaves (Moringa oleifera) in the crust and using a filling made from squash (Cucurbita maxima) and corn (Zea mays). The study investigated the sensory acceptability of the product in terms of taste, aroma, texture, and appearance. Using a descriptive-evaluative design, sensory evaluation was conducted among 30 purposively selected individuals including teachers and students. The results revealed that NutriHopia was well-received across all attributes, with particularly high ratings in taste and appearance. The study recommends further exploration into nutritional analysis, shelf-life testing, and commercialization possibilities.
Author: Rochellewin I. Laureta
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6931048588
FWCI:
Cites:
Cited by:
Related to: