Abstract
BREADFRUIT (Artocarpus, Altilis, Park, Fosb) CATSUP: LIVELIHOOD TECHNOGUIDE
Norma M. Duallo*
ABSTRACT
The experimental research was conducted to determine optimum levels of salt, sugar and vinegar that will produce the best treatments and the desired sensory attributes and physico-chemical composition of breadfruit (Artocarpus, Altilis, Park, Fosb) catsup to be able to formulate a technoguide. The study employed the Response Surface Methodology (RSM). Box Benken Design (BBD) in 3? fractional factorial design was used to determine the fifteen treatments of the study. Findings revealed that optimum formulation of breadfruit catsup greatly influence its sensory terms of color, flavor, consistency, aftertaste, and general acceptability. In effect this makes the newly developed product more acceptable, and comparable to its commercial counterparts. High acceptability of breadfruit catsup can be due to its sweet and sour taste and the color associated with it. The findings further disclosed that breadfruit catsup product has wider acceptance among consumers.
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