Abstract: This study focused on the development and evaluation of sinigang-flavored chips, a novel snack inspired by the Filipino sour soup, sinigang. The research aimed to formulate chips using three protein-0based treatments: Treatment A (Pork-Based), Treatment B (Shrimp-Based), and Treatment C (Fish-Based), and to assess their sensory qualities, overall acceptability, shelf-life stability, microbial safety, and nutritional composition. An experimental-developmental design was employed, integrating natural sinigang flavors with tamarind extract and traditional souring agents into a starch-based chip mixture with the designated protein source. The dough was shaped, dried, and fried to achieve consistent crispness, then evaluated by ten semi-trained panelists for appearance, aroma, taste, and texture using a 9-point hedonic scale. General acceptability was assessed by 100 consumer respondents. Kruskal-Wallis tests and ANOVA were applied to determine significant differences among treatments. Results showed that Treatment C (Fish-Based) achieved the highest ratings for appearance and texture, described as extremely appealing and extremely crunchy, while Treatment A (Pork-Based) led in taste and aroma, rated as extremely delicious and very much pleasant. Overall acceptability favored Treatment A (Pork-Based), indicating the most balanced sensory profile. Shelf-life analysis confirmed product stability, with low moisture and proper drying and frying maintaining crispness and sensory quality over time. Microbial assessment verified safety, with no detection of fecal coliform,
E. coli, or Salmonella, and yeast and mold counts within acceptable limits. Proximate analysis indicated high carbohydrate content, moderate fat, modest protein, and low moisture, supporting nutritional value and storage stability. The study concludes that the main protein source significantly influenced sensory perception and consumer preference, with Pork-Based chips providing the most favorable combination of flavor, aroma, appearance, and texture. These findings offer practical insights for the production and commercialization of culturally inspired, ready-to-eat snacks that combine traditional flavors with appealing sensory and nutritional qualities.

Keywords: Formulation, Analyses, Acceptability of Sinigang Flavored-Chips

Downloads: | DOI: 10.17148/IARJSET.2026.13501