SENSORY, NUTRITIONAL, AND PHYSICOCHEMICAL EVALUATION OF GLUTEN-FREE CORNMEAL NILE TILAPIA (OREOCHROMIS-NILOTICUS)-BASED SNACK PRODUCTS

This study developed and evaluated three gluten-free cornmeal Nile tilapia (Oreochromis niloticus)-based snack products—(F1) chips, (F2) cookies, and (F3) crackers—using cornmeal and tilapia powder as primary ingredients. A quasi-experimental research design was employed in the Third Congressional District of Bohol during the School Year 2026–2027. A total of 100 respondents, comprising 40 Food Technology teachers, 35 senior high school students, and 25 local food processors, were selected through purposive sampling and evaluated the products using a validated four-point hedonic scale. Data were analyzed using mean, standard deviation, Friedman test, and Durbin–Conover pairwise comparisons. Results revealed that cookies obtained the highest overall preference mean (3.78), followed by chips (3.31) and crackers (2.79). Significant differences were found among the three products (χ² = 174, df = 2, p < 0.001), with all pairwise comparisons showing statistically significant differences. Shelf-life observations indicated that cookies maintained their observable sensory quality throughout the 60-day room-temperature storage period, while chips and crackers exhibited textural deterioration beginning in Week 6. Laboratory analysis of the most preferred product, cookies, revealed 22.40 g/100 g protein, 55.30 g/100 g carbohydrates, 11.80 g/100 g fat, and 3.63 g/100 g dietary fiber. Physicochemical analysis recorded 7.85 g/100 g moisture, a pH of 6.24, and water activity of 0.517. A proposed technology guide was also developed to support school-based food processing and potential livelihood activities. The study concluded that cornmeal and Nile tilapia powder demonstrated potential as ingredients for developing acceptable, value-added snack products, although further microbiological testing and shelf-life validation were recommended before commercialization.