Sensory Evaluation and Product Acceptability of Breadnut (Artocarpus Camansi) and Sardines (Sardinella Longiceps) Powder Enriched Noodles

This research assesses the extensive use of breadnut (Artocarpus camansi) seeds powder and sardine (Sardinella longiceps) powder in the formulation of enriched noodles as the basis for Techno-Guide. The researcher utilizes Quasi-experimental research to formulate the three formulations of noodles in in various ratios of all-purpose flour plus breadnut seed and sardine powder in the different ratio (325 + 50: 25, 300 + 75: 35, and 275 + 100: 50) with 375 grams amount of flour as total and serve as the control making breadnut powder a substitute. The researcher utilizes modified Five-Point Hedonic to assess the characteristics and preference of noodles firmness, elasticity, texture, appearance, color, aroma, flavor, and palatability as evaluated by 30 panelists. The data obtained were analyzed using percentage, weighted mean, frequency distribution, standard deviation, T-test and Wilcoxon rank test. The findings of the study showed that breadnut and sardine enriched noodles were acceptable to trained and consumer panelists. The noodles look like versions that were commercially manufactured. The 25g sardine powder id liked very much in terms of aroma over the other formulation which has 35g and 50g of sardine powder. Although sardine powder can be used as a flavoring and a seasoning but not as a flour for making noodles, it weakens the gluten formation of the dough and affects elasticity. Moreover, the noodles are safe with desirable sensory properties and a high level of nutrients, making it an ideal raw material for food production. Based on the study results, it can be suggested that the development of techno guides be used by fishermen, home- growers, and homemakers as a livelihood for additional income.