Abstract: The aim of this study was to develop a muffin made from chestnut, squash, and malunggay leaves. Specifically, it aimed to (1) describe the sensory qualities of the product formulated in terms of appearance, aroma, taste, and texture; (2) determine the acceptability of muffin in terms of sensory qualities among five treatments; (3) find out if there is a significant difference in the sensory qualities of the product among five treatments in terms of appearance, aroma, taste, and texture;  (4) find out if there is a significant difference in the acceptability of product among five treatments in terms of four sensory qualities; (5) determine the shelf-life of muffin considering room temperature; and (6) submit the best treatment of muffin for microbial and proximate analysis. The researcher used Completely Randomized Design (CRD) with five (5) treatments in three replications. The first, second, and third replications of treatments were evaluated by ten (10) semi-trained panelists who were Food Technology Teachers of Capiz State University. The final product was evaluated by seventy (70) consumers. The Nine Point Hedonic Scale was utilized to rate the products. The statistical tools used to analyze the results were the mean, Analysis of Variance (ANOVA), and the Post Hoc Test. The findings of the study revealed that the sensory qualities of the Chestnut and Squash muffin with Malunggay leaves were evaluated by the semi-trained panelists with five treatments in terms of appearance Treatment A got a very much appealing, very much pleasant, very much delicious, and very much soft and intact in terms of appearance, aroma taste, and texture. Treatment B was very much appealing, very much pleasant, very much delicious, and moderately soft and intact. Treatment C was very much appealing, very much pleasant, very much delicious, and very much soft and intact.  Treatment D was very much appealing, very much pleasant, very much delicious, and moderately soft and intact. Treatment E was very much appealing, extremely pleasant, extremely delicious, and very soft and intact as evaluated by semi-trained panelists. The consumers’ acceptability of the chestnut and squash muffin with Malunggay leaves considering the sensory qualities that all products of chestnut and squash were all extremely liked as evaluated by seventy (70) consumers. However, product E got the highest result in all quality attributes. There was no significant difference found in the sensory qualities and consumer’s acceptability of chestnut and squash muffin with malunggay leaves among five treatments in terms of appearance, aroma, taste, and texture. Shelf-life of treatment E of chestnut and squash muffin with malunggay leaves when stored at room temperature, could last for three (3) days with no changes in the sensory attributes when sealed well. The chestnut and squash muffin with malunggay leaves was safe for human consumption based on the results of microbial analysis of the product and based on the BFAD standard for microorganism tests for products belonging to the baked goods category.

Keywords: Chestnut, Squash, Malunggay Leaves, and Muffin, Product-Formulation, Shelf-Life

Works Cited:

Chuchi Vicente-Pasibe" PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF CHESTNUT AND SQUASH MUFFINS WITH MALUNGGAY LEAVES", IARJSET International Advanced Research Journal in Science, Engineering and Technology, vol. 10, no. 7, pp. 353-366, 2023. Crossref https://doi.org/10.17148/IARJSET.2023.10749

| DOI: 10.17148/IARJSET.2023.10749