Red frog crab savory bread filling: formulation, analyses and acceptability

The demand for innovative food products has led to the exploration of new ingredients that enhance both nutritional value and sensory appeal. This study developed red frog crab savory bread fillings. This aimed to formulate and evaluate its sensory qualities, such appearance, aroma, taste, and texture, determine consumer acceptability, assess differences in sensory attributes, and evaluate its shelf life at room and chilled temperatures. This used the experimental-developmental method of research using a Completely Randomized Design. This included three replications, 10 semi-trained panelists, and 100 consumer respondents. A 9-Point Hedonic Scale was used for evaluation, and data were analyzed using mean and ANOVA. Results showed that Treatment C (sweet and spicy flavor) consistently received the highest ratings in the sensory evaluation. It was rated as extremely appealing in appearance, extremely pleasant in aroma, extremely delicious in taste, and extremely fine in texture, as evaluated by the semi-trained panelists. Furthermore, the consumers’ general acceptability showed that Treatment C (sweet and spicy flavor)was also described as liked extremely in all aspects—appearance, aroma, taste, texture, and acceptability—making it the most preferred formulation by the evaluators. There was a significant difference in the sensory qualities among three treatments in terms of appearance, aroma and texture. There was no significant difference in its sensory qualities in varying treatments in terms of taste. There was a significant difference in the general acceptability among three treatments in terms of appearance, aroma, taste and texture. Among the three treatments, Treatment C (sweet and spicy flavor)was selected for further testing. Microbial and proximate analyses confirmed its safety, nutritional value, and potential for longer shelf life, reinforcing its suitability for commercialization and use in sustainable food product development.