Abstract
Food acceptability is largely determined by palatability factors. Knowledge of food acceptability is an important consideration on concerns on health, food marketing and sales, and in development of food products. This study primarily determined level of sourness and acceptability of selected indigenous souring agents available in the Philippines, in terms of its palatability factors: aroma, appearance, taste and texture. The study focused on twenty-five souring agents used in preparing and cooking “Sinigang.” The study used the experimental research design to innovate the “Sinigang” recipe using the indigenous souring agents. Descriptive method was also used to determine the level of acceptability of the souring agents in terms of palatability factors. A questionnaire was formulated and used as a major tool in data gathering. The data gathered were analyzed using weighted mean, frequency count, percentage, ranking technique, variance analysis and correlation analytics. The study concludes that the twenty-five indigenous souring agents for “Sinigang” can be alternatively used as souring agents. The souring agents differ in sourness, acceptability, visual appeal, olfactory evaluation, taste and specific flavors. Ratings on the sourness and acceptability differ significantly. Some of the researcher’s recommendations are to introduce the twenty-five selected indigenous souring agents available in the Philippines for a healthier, more organic and natural diet. Studies on the preservation of these souring agents can aid in extending their availability when not in season. Launching and marketing culinary tours will promote food tourism and culture of the food-loving Filipinos.
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2020 Special Focus—Making The Local: Place, Authenticity, Sustainability
KEYWORDS
Filipino, Sinigang, Souring Agents, Food Evaluation, Palatability
