Quality Evaluation of Coconut (Buko) Pancit Fortified with Shredded Shells

Abstract

This study was conducted to determine the acceptability of producing Pancit out of coconut. Experimental research was used in this study using the 9-point hedonic scale for evaluation of the product, which was divided into two parts: personal profile and sensory evaluation score sheet. Mean, percentage, frequency, and DMRT were the statistical tools used.

The appearance, aroma, color, and flavor of coconut Pancit were very much liked, while the mouth feel and texture were moderately liked. On the treatment, A in categories of appearance, aroma, mouth feel, and texture were rated higher. Treatment B rated higher in categories of color and flavor. Treatment C was rated as lowest among treatments in all categories.

There was no significant difference existed among treatments in categories of appearance, texture, and mouth feel. The best treatments are A and B in categories of appearance and mouth feel, while only Treatment A was the best for the texture category. No significant difference existed among treatments in categories of aroma, flavor, and color.