Product Development of Malunggay (Moringga oleifera) and Sweet Potato (Ipomoea batatas) for Pastry and Fillings

Margie C. Aller, Manolito D. Villarin, Pet Roey L. Pascual

Abstract

During recent years, there has been an increasing demand for food that is both delicious and nutritious. In this study, the feasibility of using malunggay (Moringa oleifera) powder (MP) and camote (Ipomoea batatas) leaves decoction (CD) as additives to pastry boat tart and filling was evaluated. The tarts were prepared following standard formulations with four treatments of different MP and CD combinations. Taste panelists for trial formulation and sensory evaluation were culinary arts teachers and students, food technologists and consumer panelists composed of homemakers, faculty and staff. A hedonic rating scale was used in the evaluation. Results showed that the most acceptable treatment for the pastry shell was 75 ml CD and 24 g MP with a mean score of 7.55 to 7.73. For the pastry filling, the most acceptable formulation was 90 ml CD and 24 g MP with an overall acceptability of 7.73. Based on nutritive analysis, the product contains 83 kcal energy, 3 g total fat, 13 g total carbohydrate, 13 g sugar, 1 g protein, and 26 g sodium per serving. Furthermore, sensory evaluation and nutritive analysis of the product indicated that dried malunggay leaves and camote concoction can be utilized to added to the boat tart shell and pastry filling for a more nutritious snack.