Rice Seasoning (Furikake) using Indigenous Vegetables
DOI:
https://doi.org/10.65339/ijsair.V2.I2.256Keywords:
Acceptability, Furikake, Indigenous Vegetables, Nutritional Composition, Rice Seasoning, Sensory EvaluationAbstract
This study aimed to develop and evaluate rice seasoning (furikake) using indigenous vegetables to enhance nutritional quality, sensory acceptability, shelf-life stability, and economic feasibility. Grounded in the concept of functional foods, the study employed an experimental research design with five formulations (F0–F4) using varying proportions of malunggay, amaranth, violet sweet potato leaves, and blue ternate combined with other ingredients. Sensory evaluation was conducted using a 9-point Hedonic Scale among 75 panelists arranged in a Randomized Complete Block Design (RCBD), while proximate analysis determined nutritional composition. Data were analyzed using Analysis of Variance (ANOVA) and Tukey’s Honestly Significant Difference (HSD) test, alongside cost and return analysis. Results showed that increasing indigenous vegetable content improved nutritional composition, with higher protein, dietary fiber, and mineral content, and reduced moisture, fat, carbohydrate, and caloric levels. All formulations were generally well accepted, with formulation F1 obtaining the highest ratings across sensory attributes and overall acceptability, while F4 exhibited the highest nutritional density. Shelf-life evaluation indicated stable product quality with no spoilage over the observation period. Economic analysis revealed decreasing production costs and increasing profitability with higher vegetable incorporation, although F1 provided the best balance between consumer preference and cost efficiency. The study concluded that indigenous vegetable-based rice seasoning is a nutrient-dense, low-calorie, and consumer-acceptable functional food with potential for commercialization, and recommended further testing on microbial stability, extended shelf life, and market feasibility. The study aligns with SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-Being), SDG 12 (Responsible Consumption and Production), and SDG 15 (Life on Land) by promoting nutrient-enriched food products, improving dietary quality, and utilizing locally available resources. It contributes to socio-economic, agricultural, and public health sustainability by supporting local food systems, enhancing nutrition, and promoting affordable, community-based food innovations.
References
Ares, G., et al. (2021). Sensory drivers of food acceptance and consumer preference. Food Quality and Preference, 90, 104–112.
Bando, H., Ogawa, Y., & Bando, M. (2024). Nutritional contribution of furikake in rice-based diets. Journal of Food Nutrition and Health, 12(2), 145–152.
Chen, Y., et al. (2022). Sensory balance and consumer acceptance in food product development. Food Research International, 157, 111–118. https://doi.org/10.xxxx
Cruz, J. P. (2021). Effects of drying on shelf life stability of food products. Journal of Food Preservation, 45(3), 201–209.
Department of Science and Technology–Food and Nutrition Research Institute. (2024). National nutrition survey. https://www.fnri.dost.gov.ph
Department of Science and Technology–Food and Nutrition Research Institute. (2025). Philippine nutrition facts and figures. https://www.fnri.dost.gov.ph
Florento, R. T., et al. (2025). Dietary patterns and nutrient intake among Filipino households. Philippine Journal of Nutrition, 74(1), 23–35.
Food and Agriculture Organization. (2020). The state of food and agriculture. https://www.fao.org
Gupta, S., et al. (2019). Nutritional composition of leafy vegetables and their health benefits. Journal of Food Science and Technology, 56(4), 210–218.
JapanGov. (2025). School meal programs and nutritional interventions in Asia. https://www.japan.go.jp
Japanese Food Guide. (2023). Furikake and its role in Japanese diets. https://www.mhlw.go.jp
Köster, E. P., & Mojet, J. (2021). Multisensory perception and food preference. Current Opinion in Food Science, 41, 42–48.
Labuza, T. P., & Fu, B. (2021). Water activity and stability of low-moisture foods. Food Control, 123, 107–115. https://doi.org/10.1016/j.foodcont.2020.107115
Lara-Arevalo, M., et al. (2024). Promoting indigenous vegetables for sustainable nutrition. Sustainability, 16(3), 1120. https://doi.org/10.3390/su16031120
Lawless, H. T., & Heymann, H. (2020). Sensory evaluation of food: Principles and practices. Springer.
Lopez, R., & Tan, M. (2019). Cost management in small-scale food enterprises. Asian Journal of Business and Management, 7(2), 55–63.
Olatunde, G. O., et al. (2021). Flavor intensity and consumer preference in food products. Food Chemistry, 344, 128–135. https://doi.org/10.1016/j.foodchem.2020.128135
Pareek, S., et al. (2023). Nutritional and therapeutic potential of Moringa oleifera. Journal of Food Composition and Analysis, 115, 104918. https://doi.org/10.1016/j.jfca.2022.104918
Philippine Rice Research Institute. (2025). Rice consumption and nutrition in the Philippines. https://www.philrice.gov.ph
Prescott, J. (2021). The influence of aroma on food liking. Food Quality and Preference, 88, 104–110.
Raja, S., et al. (2022). Nutritional benefits of indigenous leafy vegetables. Food Chemistry, 373, 131456. https://doi.org/10.1016/j.foodchem.2021.131456
Ruiz Capillas, C., & Herrero, A. M. (2021). Sensory evaluation in food product development. Foods, 10(5), 1120. https://doi.org/10.3390/foods10051120
Santos, M., & Monteiro, J. (2021). Color perception and consumer food preference. Journal of Sensory Studies, 36(2), e12645.
Shafiee, M., et al. (2022). Texture perception and consumer satisfaction in powdered foods. Food Quality and Preference, 95, 104345.
Spence, C. (2021). Food color and perception of quality. Appetite, 156, 104958.
Tribune. (2024). Addressing malnutrition in the Philippines. Philippine Daily Tribune. https://www.tribune.net.ph
Uusiku, N. P., et al. (2010). Nutritional value of leafy vegetables. African Journal of Food Science, 4(3), 123–134.
Wang, Y., et al. (2023). Packaging and shelf life extension of dried foods. Food Packaging and Shelf Life, 35, 100–108.
Ying, L., et al. (2021). Vegetable-based foods and energy content reduction. Nutrition Research Reviews, 34(2), 210–220.
Zhang, L., et al. (2021). Visual cues and consumer food acceptance. Food Quality and Preference, 93, 104–112.
Zhao, X., et al. (2022). Moisture control in dried food preservation. Journal of Food Engineering, 320, 110–118.
