Development and Acceptability of Nutrihopia Infused with Malunggay (Moringa Oleifera) Leaves and Filled with Squash (Cucurbita Maxima) and Corn (Zea Mays)

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.