Acceptability and Marketability of Sunsejack Peanut Brittle
DOI:
https://doi.org/10.11594/ijmaber.04.07.04Keywords:
Acceptability and marketability, Jackfruit seeds, Sesame seeds, Sunflower seedsAbstract
This study aims to know the acceptability and marketability of using sunflower seeds, sesame seeds, and jackfruit seeds when creating a variant of the food brittle. The peanut brittle was created containing different ratios of sunflower, sesame, and jackfruit seeds to know the acceptability of the different ratios in terms of appearance, aroma, color, taste, and texture. The same system was also used to know about the marketability of the created version of peanut brittle in terms of supply availability, product cost, and consumer demand. The gathered data showed varied results from different samples on the different ratios and their criteria. The data gathered in this research were from MAT-Food Technology students who were officially enrolled at Marikina Polytechnic College during the semester, academic year 2022-2023. There were 30 teenagers, 30 adults and 30 young adults that comprised the group of evaluators, by using the 9-Point Hedonic Rating Scale. On the other hand, 30 TLE Teacher, 30 Food Brittle Maker and 30 Seller represented the other group of evaluators, by using the 5-Point Likert Scale. Their evaluations were then compared to know if there are significant differences between the evaluations of different samples on the three ratios and showed varied results across the three ratios in terms of acceptability and marketability. Lab tests were also conducted to analyze the physicochemical properties of the created SUNSEJACK peanut brittle which showed that they contain carbohydrates, protein, a moisture content of 3.7107%, and a pH of 7.1.
Downloads
References
Abhirami, K., & Karpagapandi, L. (2018). Nu-tritional evaluation and storage stability of multigrain Nutri-chikki. ~ 3253 ~ In-ternational Journal of Chemical Stud-ies, 6(5), 3253–3259. https://www.chemijournal.com/archives/2018/vol6issue5/PartBE/6-5-397-324.pdf
Aglave. (2018). Physiochemical characteristics of sesame seeds. ~ 64 ~ Journal of Medici-nal Plants Studies, 6(1), 64–66.
Anilakumar, Kandangath, Raghavan, Pal, A., Khanum, F., & Bawa, A. S. (2010). Nutri-tional, Medicinal and Industrial Uses of Sesame (Sesamum indicum L.) Seeds - An Overview. Agriculturae Conspectus Scien-tificus, 75(4), 159–168.
D.L.M. Aldana, B.T. Gómez, M.M.M. Oca, S.G.S. Ayerdi, F.G. Meraz, L.A.B. Pérez, Isolation and characterization of Mexican jackfruit (Artocarpus heterophyllus L) seeds starch in two mature stages
Devhare Pf, Kotecha Pm, Godse Sn, & Chavan, U. D. (2021). Studies on utilization of pomegranate juice in the preparation of peanut chikki. ResearchGate; unknown. https://www.researchgate.net/publication/348916325_Studies_on_utilization_of_pomegran-ate_juice_in_the_preparation_of_peanut_chikki
Gisstein, R. (2007) Introduction of Culinary Operations (The Basic of Professional Cooking). Philippines: Skills and Devel-opment and management services Inc., 2006.Ingram, Christine. 1900 Ingredients a classic reference encyclopedia of word food. New Zealand.
Hossain, M. T. (2014). Development and quali-ty evaluation of bread supplemented with jackfruit seed flour. International Journal of Nutrition and Food Sciences, 3(5), 484.
http://dx.doi.org/10.11648/j.ijnfs.20140305.28 (Date Retrieved, November 22, 2021)
http://dx.doi.org/10.2306/scienceasia1513-1874.2002.28.037 (Date Retrieved, De-cember 4, 2020)
http://www.eatingwell.com/article/290417/what-is-jackfruit-and-should-you-eat-it/ (Date Retrieved, December 8, 2020)
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57 (Date Retrieved, January 12, 2021)
https://articles.extension.org/pages/67354/feeding-sunflower-seed-meal-to-poultry (Date Retrieved, November 25, 2020)
https://doi.org/10.1590/1981-6723.20718 (Date Retrieved, November 27, 2021)
https://doi.org/10.7831/ras.8.0_170 (Date Retrieved, November 27, 2021)
https://healthfully.com/402646-bodybuilding-and-sunflower-seeds.html (Date Retrieved, February 27, 2021)
https://medium.com/@HLAgroProducts/sesame-seed-market-trends-a-global-perspective-5ef54ec3659c (Date Re-trieved, February 27, 2021)
https://www.healthline.com/nutrition/jackfruit-benefits (Date Retrieved, November 25, 2020)
https://www.livestrong.com/article/546837-nutrition-in-boiled-jackfruit-seeds/ (Date Retrieved, January 12, 2021)
https://www.plantsjournal.com/archives/2018/vol6issue1/PartB/6-1-9-731.pdf (Date Retrieved, December 4, 2020)
https://www.stylecraze.com/articles/benefits-of-jackfruit-seeds-for-skin-hair-and-health/ (Date Retrieved, January 12, 2021)
Hurt, E. F. (1948). Sunflower for Food, Fodder and Fertility, London: Faber and Faber Ltd..
Lakshmi, V., Appugol, K., Mangang, I., & Jagan, M. (2022). Development of Fig Chikki us-ing Fig powder (Ficus Carica) and its storage stability studies. Biological Forum -an International Journal, 14(3), 245. https://www.researchtrend.net/bfij/pdf/43%20Development%20of%20Fig%20Chikki%20using%20Fig%20powder%20(Fi-cus%20Carica)%20and%20its%20storage%20stability%20studies%20Vidhya%20Raja.pdf
Lathlean, B. 1968. Sunflower — a major new oil crop. Meggitt Leadership, 22: 3
Muttagi, G. C., & Joshi, N. (2020). Physico-chemical composition of selected sunflow-er seed cultivars.
P. F. Devhare*, P. M. Kotecha, S. N. Godase and U. D. Chavan (2020) Studies on Nutrition-al Quality of Pomegranate Peel Powder Peanut chikki. International Journal of Current Microbiology and Applied Sci-ences ISSN: 2319-7706 Special Issue-11 pp. 4081-4089
Panchenko, A. Y. 1966. Sunflower production and breeding in the USSR. Proc. 2nd Int. Sunflower Conf. August1966, Morden, Manitoba. pp.16
Reyes, C. & Jocelyn S. (2009) Food Selection and Preparation Manual. Intramuros Ma-nila: Mindshapers Co. Inc.
Robinson, R. G. 1973. The Sunflower Crop in Minnesota, Extension Bulletin 299 St. Paul: Agricultural Extension Service, Uni-versity of Minnesota.
Sonoma, W. (2000) Kitchen Companion (The A-to-Z guide to everyday cooking, equipment and ingredients). New York.
Suslov, V. M. 1968. Economical significance of sunflowers in the U.S.S.R. Proc. 3rd Int. Sunflower Conf. August13–151968, Crookston, Minnesota. pp.1
Tidke, B., Sharma, & Kumar, N. (2017). Devel-opment of peanut and chickpea nut brit-tle (Chikki) from the incorporation of sugar, jaggery and corn syr-up. International Food Research Jour-nal, 24(2), 657–663. http://www.ifrj.upm.edu.my/24%20(02)%202017/(27).pdf
Tottalla, C., Jessie, H., Prakash, S., & Mehdipat-nam, 1&2. (2021). DEVELOPMENT OF LOW COST PROBIOTIC CHIKKIES AS FOOD SUPPLEMENTS FOR THE BENEFIT OF HUMAN HEALTH. http://s3-ap-southeast-1.amazonaws.com/ijmer/pdf/volume10/volume10-issue6(8)/13.pdf
Tulyathan, V., Tananuwong, K., Songjinda, P., & Jaiboon, N. (2002). Some physicochem-ical properties of jackfruit (Artocarpus heterophyllus Lam) seed flour and starch. ScienceAsia, 28(1), 37-41.
Waghmare, R., Memon, N., Gat, Y., Gandhi, S., Kumar, V., & Panghal, A. (2019). Jackfruit seed: an accompaniment to functional foods. Brazilian Journal of Food Technol-ogy, 22.
Wang, X., Stephen Njehia, N., Katsuno, N., & Nishizu, T. (2020). An Acoustic Study on the Texture of Cellular Brittle Foods. Reviews in Agricultural Sci-ence, 8(0), 170–185.
Yadav, K., Kumari, S., & Singh, S. (2019). De-velopment and quality assessment of for-tified brittle (chikki) prepared by using sesame seed, jaggery, flaxseed, and ragi flour. ~ 24 ~ the Pharma Innovation Jour-nal, 8(8), 24–28. https://www.thepharmajournal.com/archives/2019/vol8issue8/PartA/8-7-124-670.pdf
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See the Effect of Open Access).
