Consumer Acceptability of Muffin Fortified with Rice-Based Sagip Nutri-Powder
DOI:
https://doi.org/10.65339/ijsair.V2.I2.255Keywords:
Acceptability Consumer Index, Cost Analysis, Muffin, Nutritional Value, Rice-Based Sagip Nutri-Powder, Sensory Evaluation, Shelf LifeAbstract
This experimental study aimed to develop and evaluate muffins fortified with Rice-Based Sagip Nutri-Powder as a nutritious snack alternative for learners. The research was conducted at Isabela State University during the School Year 2025–2026 using a product development approach. Five formulations (F0–F4) with varying levels of fortification (0g–80g) were assessed through sensory evaluation using a 9-point Hedonic Scale among seventy-five (75) randomly selected participants, including trained and untrained panelists. Data were analyzed using one-way Analysis of Variance (ANOVA), F-test, mean, and descriptive statistics. Results revealed that all formulations were generally acceptable, with ratings ranging from “Like Moderately” to “Like Very Much.” Color and taste showed no significant differences, while aroma and texture were significantly improved in certain formulations. Formulation 4 (80g) obtained the highest Acceptability Consumer Index (7.82) and was identified as the most preferred. Nutritional analysis indicated that increasing levels of Rice-Based Sagip Nutri-Powder significantly enhanced protein, fiber, ash content, and energy, with Formulation 4 showing the highest nutritional values and improved shelf stability due to reduced moisture content. Cost analysis revealed that all formulations were profitable; however, higher fortification levels increased production costs and reduced return on expenses, with the control formulation yielding the highest profitability. The study concluded that Rice-Based Sagip Nutri-Powder is an effective fortificant for improving the nutritional quality and acceptability of muffins, particularly in Formulation 4, which offers the best balance between sensory appeal and nutrient density. The findings support its potential use in supplemental feeding programs. This study aligns with Sustainable Development Goal 3 (Good Health and Well-being) by promoting nutrient-dense food products to address malnutrition. It also contributes to sustainability by supporting local food innovation, enhancing community nutrition, and promoting the use of locally sourced agricultural resources.
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