Breadnut (Artocarpus camansi) Seeds Butter Spread
Keywords:
Appearance, Breadnut seeds, Butter spread, Taste, TextureAbstract
This experimental study was conducted to find the acceptability of Breadnut seeds (Artocarpus camansi) butter spread employing Nine Point Hedonic Scale and Five Point Likert Scale to gather the data and to determine the perception of evaluators as to aroma, color, taste, texture and general acceptability. The evaluators of the study were composed of twenty-five (25) Peanut butter consumers and twenty –five (25) Local entrepreneurs of Miagao. ANOVA was used to determine whether there are significant differences in four formulations while the mean number of evaluators and its percentage were used for the descriptive analysis result of the data. The findings revealed that Formulation A; no breadnut aroma, light brown in color, no breadnut taste, oily, and liked extremely. Formulation B; slightly breadnut aroma, medium brown in color, moderately breadnut butter taste, slightly oily, and liked very much. Formulation C; moderately breadnut aroma, medium brown in color, moderately butter taste, slightly oily, and liked extremely. Formulation D; very stimulating breadnut aroma, dark brown in color, very much breadnut butter taste, oily, and liked slightly. As to the general acceptability Formulation C with (50%) 125 grams Breadnut and (50%) 250 grams Peanut rated as liked extremely. The total cost of the most acceptable butter spread formulation which is Formulation C was Php36.73 and the ingredients utilized in this study is from Brgy. Tordesillas (Lupit), Sibalom Antique where there was an abundant source of breadnut seeds.
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