Acceptability of Mango Puree Enriched Wi PDF

Asia Pacific Journal of Education, Arts and Sciences, Vol. 2 No.
3, July 2015
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Acceptability of Mango Puree Enriched with Malunggay

(Moringa oleifera, Linn) Leaves Extract
Lea Peñaflorida and Nilo Masbaňo
West Visayas State University- Janiuay Campus, Iloilo, PHILIPPINES
nickjohnsolar@gmail.com
Date Received: May 5, 2015; Date Revised: June 10, 2015
Abstract – This study was conducted to determine papayas. It is an excellent source of Vitamins A and
the level of acceptability of commercial mango puree C, as well as a good source of Potassium and contains
and mango puree with 0, 5, 10 and 15 ml of beta-carotene. Mangoes are high in fiber, but low in
malunggay leaves extract in terms of appearance, calories. It is a great prevention against constipation,
taste, aroma and general acceptability. The piles and spastic colon and could replenish lost
respondents who were also the expert panel were the potassium.
35 randomly selected faculties from the School of The variety of processed mango products is
Hotel and Restaurant Services Technology and School endless (Chan, 1983). The manufacture of mango
of Health Care Services. Mean and standard deviation puree is a good example of a highly mechanized
were used as descriptive statistics and One-way process. Mango puree is smooth paste of pulp of
ANOVA and Scheffe test as inferential statistics. As a mango, usually yellow-orange in color. It is processed
whole, the results revealed that mango puree with no by many companies and sold readymade. It requires
malunggay leaves extract was liked much by the less labor and offers other advantages, such as that the
respondents, mango puree with 5 and 10 ml. including process makes use of fruit not suitable for other
the commercial mango puree was liked by the products, and the product can be used in other
respondents while mango puree with 15 ml. products such as jams, beverages, and dairy products
malunggay leaves extract was disliked by the as a flavoring ingredient, or as a fruit filling in
respondents. There were significant differences in the pastries. Such product diversity expands the market
level of acceptability of the different mixtures in terms potential for mango puree.
of appearance, taste, aroma, and general Given the nutritional value of malunggay, it can
acceptability. Mango puree with 5 ml. of malunggay also be used in fortifying other products including
leaves extract was the most acceptable, being sauces, juices, milk, and bread (dela Cruz,
comparable to commercial mango puree and mango 2007).Fortification of food is just one of the many
puree with no malunggay leaves extract which was marketing potentials of malunggay. Currently, the
liked much by the respondents because of its sensory Philippines is still in the midst of developing the local
characteristics and higher nutritive value. market for malunggay and its various product lines
with the help of DA's Biotechnology Program.
Keywords – acceptability, enrich, puree Biofortification of food crops is one of the most
promising new tools of science today to fight
INTRODUCTION malnutrition and save lives.
For many, mango is called "The King of fruits" Restaurants and food outlet owners should
due to its sweetness and richness in phytochemicals support the government’s campaign against
and nutrients. (De La Cruz, Medina, García, 2002). It micronutrient malnutrition by including in their
is also known as "Super fruit" due to its potential menus at least one dish containing the iron-rich
health values. It is a non- seasonal fruit which is
malunggay, Flavier (1995). Also, he mentioned
available in the market at any time of the year. This is
that innovation thru enriching recipes will help
one of the favorite fruits of the Filipinos. Mangoes
beyond being delicious and rich in vitamins, minerals reduce the health deficiency of the country. Thus
and anti-oxidants, contain an enzyme with stomach the study of Armada, et al (2009) on the Taste
soothing properties similar to papain found in Acceptability of Orange Juice Enriched with
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Asia Pacific Journal of Education, Arts and Sciences, Vol. 2 No. 3, July 2015
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Malunggay Extract which revealed that orange Phase I. Mango Puree Preparation
juice with 5 ml of malunggay extract was the Ripe mangoes were purchased at the local
most acceptable to the respondents than mixing it markets. The processing of the mangoes was done
with to 10, 15 and 20 ml was very relevant. manually by the researchers using the following
Considering the abundance and health benefits ingredients and procedure.
derived from these two plants, the researchers were
challenged to apply the principle of fortification by Ingredients:
processing mango into puree and enriched it with 2 kilos ripe mangoes
malunggay leaves extract to improve its nutritive 1/2 cup brown sugar
value, hence, this investigation.
This study aimed to determine the level Utensils:
of acceptability of commercial mango puree stainless knife
and mango puree enriched with 0, 5, 10, and 15 graduated cylinder
ml of malunggay leaves extract as to general measuring cup
acceptability, appearance, aroma and taste. plastic basin
Furthermore significant differences among the strainer
different mixtures of mango puree were blender
ascertained.
Procedure:
MATERIALS AND METHODS 1. Wash ripe fresh mangoes to remove dirt.
2. Slice and scoop out flesh from the cheek halves.
Research Design 3. Peel and scrape the remaining flesh from the seed.
This study utilized the survey type of research 4. Liquefy flesh in a blender for 2-3 minutes. Strain.
to find out the level of acceptability of mango puree 5. Set aside in a clean container and cover.
enriched with malunggay leaves extract as to general
acceptability, appearance, aroma and taste. Mango Phase II. Preparation and Extraction of Malunggay
puree was prepared and the amount malunggay leaves Leaves Extract
extract was added in different proportions such as Malunggay was collected early in the morning
Mixture A- 0 ml or no malunggay leaves extract, to retain its freshness prior for the extraction. First to
Mixture B- 5 ml malunggay leaves extract, Mixture C- the fifth stalks from the tip of malunggay tree were
10 ml malunggay leaves extract, Mixture D- 15 ml preferred. The extraction of juice was done using the
malunggay leaves extract and E- Commercial Mango following procedure:
Puree. 1. Blanch malunggay leaves in lukewarm water
enough to kill bacteria present.
Respondents 2. Pound 3 cups of malunggay leaves using the mortar
The respondents who served as the expert and pestle until become juicy.
taste panel were 35 randomly selected members of the 3. Place the pounded leaves in a cheese cloth and
faculty from the School of Hotel and Restaurant squeeze to obtain the extract.
Services Technology and School of Health Care 4. Place the extract in a clean container and cover.
Services. The level of acceptability of mango puree
enriched with different levels of malunggay leaves Phase III. Preparation of Experimental Set Up
extract as to the general acceptability, appearance, Prepare 5 glasses with ½ cup of mango puree.
aroma, and taste were evaluated by the respondents Glass A for pure mango puree, B for mango puree
using the Four-Point Scale. with 5 ml. of malunggay leaves extract, C mixed
with10 ml, D with15 ml. of malunggay leaves extract
Data Gathering Procedure and glass E for pure commercial mango Del Monte
The study is divided into three phases. Phase I brand.
is preparation of Mango Puree, Phase II, extraction of The different preparations were evaluated by the
malunggay leaves and Phase III, preparation of respondents in terms of general acceptability,
experimental set-up and evaluation of the respondents. appearance, aroma and taste using the following
rubric.
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Table 1. Rubric for Evaluating Mango Puree Enriched with Malunggay Leaves Extract
4 3 2 1
Criteria
Liked much Liked Disliked Disliked much
Looks rich, and Disliked much the looks
Looks very rich and Disliked the looks and the
Appearance the color is very and the color is very dark
the color is yellow. color is yellow green. yellow green.
light yellow.
Disliked much the
Very much sweet Sweet and Disliked the sweetness
Taste sweetness, and the taste is
and pleasing pleasing and the taste is unpleasant very much unpleasant
Very much
Agreeable Unpleasant malunggay very unpleasant malunggay
Aroma agreeable odor
malunggay odor. odor.
malunggay odor
Mango Puree is
General Mango Puree is Mango Puree is much
Acceptability
very much Mango Puree is disliked disliked
acceptable
acceptable
After the sensory evaluation of the mixtures, the Based on the mean rating, mixture A was liked
score sheets was gathered, recorded, tallied, much by the respondents, mixtures B, C, and D were
summarized and prepared for computation. Arithmetic liked while mixture E was disliked by the respondents.
mean was used in determining the level of As shown in the table, Mixture A ( 0 ml
acceptability of its appearance, aroma, taste, and malunggay leaves extract) had a mean rating of 3.41.
general acceptability. The following scale and this means that the respondents “liked much” the taste
description was used: of the mango puree. This result implies that the taste
3.26 - 4.00 – Liked much of mango puree enriched with 0 ml malunngay leaves
2.51 – 3.25 – Liked extract is “very good”
1.76 - 2.50 – Disliked Mixture B (5 ml malunggay leaves extract) had a
1.00-1.75 – Disliked much mean rating of 3.10. This means that the respondents
To determine whether significant differences “liked” the taste of the mango puree. This further
existed in the level of acceptability of mango puree implies that the taste of mango puree enriched with 5
enriched with different proportions of malunggay ml malunggay leaves extract is “good”
leaves extract and commercial mango puree, One- Mixture C (10 ml malunggay leaves extract) had a
Way Analysis of Variance at .01 level of significance mean rating of 2.86. This means that the respondents
was used. Scheffe test was used as post hoc test. “liked” the taste of the mango puree. This result also
implies that the taste of mango puree enriched with 10
III. RESULTS AND DISCUSSION ml malunggay leaves extract is “good”.
Table 2. Mean rating of Mango Puree with Mixture D ( 15 ml malunggay leaves extract) had
Malunggay Leaves Extract Different Proportions a mean rating of 2.65. This means that the respondents
as to Taste “liked” the taste of the mango puree. This further
Proportions Mean Interpretation implies that the taste of mango puree enriched with 15
A – 0 ml malunggay 3.41 Liked much ml malunggay leaves extract is also “good”.
leaves extract Mixture E (commercial mango puree) had a mean
B – 5 ml malunggay 3.10 Liked rating of 2.37. This means that the respondents “liked”
leaves extract the taste of the mango puree. This further implies that
C – 10 ml malunggay 2.86 Liked the taste of commercial mango puree leaves extract is
leaves extract “fair”.
D – 15 ml malunggay 2.65 Liked The result showed that there was a significant
leaves extract difference in the level of acceptability of mango puree
E - Commercial Mango 2.37 Disliked with malunggay leaves extract in different proportions
Puree in terms of taste. This implies that the taste of
different mixtures is not the same as evaluated by the
respondents.
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Table 3. Taste of Mango Puree with Malunggay Table 3 shows the obtained F-value of 8.43 with
Leaves Extract in Different Proportions the significance value of .000 lesser than the alpha
Source of Sum of Mean Sum F P level of .01.This means that there is a significance
Df of Squares
Variance Squares Value Value difference in the level of acceptability of the mango
Between
13, 988 4 3.497 8.431 .000 puree with malunggay leaves extract in different
Groups
Within Groups 60.148 145 .415 proportions in terms of taste. This further implies that
Total 74.136 149 the taste of the products were not the same.
P < .01
Table 4. Presents the Scheffe test for the taste of Mango Puree with Malunggay Leaves Extract in
different proportions.
(I) (J) Mean Difference Std.
Significance Interpretation
Mixture Mixture (I-J) Error
O ml 5 ml .3110 .17505 .534 Not Significant
10 ml .5440 .17505 .052 Not Significant
15 ml .7567* .17505 .001 Significant
Commercial Mango Puree .0340* .17505 .000 Significant
5 ml 0 ml .3110 .17505 .534 Not Significant
Commercial Mango Puree .7230* .17505 .003 Significant
5ml .2330 .17505 .777 Not Significant
Commercial Mango Puree .4900 .17505 .104 Not Significant
15 ml 0 ml .7567* .17505 .001 Significant
Commercial 0 ml 1.0340* .17505 .000 Significant
Mango Puree 5 ml .7230* .17505 .003 Significant
As shown on Table 4, there were no significant Appearance

differences in terms of taste for mixture with 0 ml and The mean ratings showed that mixtures A, B, C,
5 ml, 0 ml and 10 ml. There were no significant and E were liked by the respondents however mixture
differences also in terms of taste for mixture with 5 ml D was disliked by the respondents.
and 0 ml, 5 ml and 10 ml 5 ml and 15 ml. It is
explained further that there is no significant Table 5. Mean Rating of Mango Puree with
differences in terms of taste for mixture with 10 ml Malunggay Leaves Extract in Different
and 0 ml, 10 ml and 5 ml, 10 ml and 15 ml, and 10 ml Proportions as to Appearance.
and commercial mango puree. The result of 15 ml Proportion Mean Interpretation
mixture and 5 ml, 15 ml mixture and 10 ml, and 15 ml A – 0 ml Malunggay Leaves Extract 3.15 Liked
mixture and commercial mango puree is also not B – 5 ml Malunggay Leaves Extract 2.79 Liked
significant. On the hand, the paired mixture of C – 10 ml Malunggay Leaves Extract 2.64 Liked
commercial mango puree with 10 ml and 15 ml was D– 15 ml Malunggay Leaves Extract 2.46 Disliked
found out to be not significant. E– Commercial Mango Puree 3.06 Liked
Therefore, the null hypothesis stating that there is As shown in the table, Mixture A (0 ml
no significant difference in the level of acceptability malunggay leaves extract) had a mean rating of 3.15.
of Mango Puree with Malunggay Leaves Extract in this means that the respondents “liked” the
different proportions was rejected. appearance of the mango puree. This implies that the
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appearance of mango puree enriched with 0 ml appearance of different mixtures is not the same as
malunggay leaves extract is “good”. evaluated by the respondents.
Mixture B (5 ml malunggay leaves extract) had a There was a significant difference in the level of
mean rating of 2.79. This means that the respondents acceptability of mango puree with malunggay leaves
“liked” the appearance of the mango puree. This extract in different mixtures as to appearance.
implies that the appearance of mango puree enriched
with 5 ml malunngay leaves extract is “good”. Table 6. ANOVA Table for appearance of Mango
Mixture C(10 ml malunggay leaves extract) had a Puree with Malunggay Leaves Extract in Different
mean rating of 2.64. This means that the respondents Proportions
“liked” the appearance of the mango puree. This also Mean
implies that the appearance of mango puree enriched Source of Sum of F P
Df Sum of
Variance Squares Value Value
with 10 ml malunngay leaves extract is “good”. Squares
Mixture D (15 ml malunggay leaves extract) had a Between Groups 9.860 4 2.465 6.399 .000
mean rating of 2.46. This means that the respondents Within Groups 55.859 145 .385
“disliked” the appearance of the mango puree. This Total 65.718 149
further implies that the appearance of mango puree
P < .01
enriched with 15 ml malunngay leaves extract is
“fair”. Table 6 shows the obtained F-value of 6.399 with
Mixture E (commercial mango puree) had a mean
the significance value of .000 lesser than the alpha
rating of 3.06. This means that the respondents “liked”
the appearance of the mango puree. This implies that level of 0.01. This means that there is a significance
the appearance of commercial mango puree leaves difference in the level of acceptability of the mango
extract is “fair”. puree with malunggay leaves extract in different
The result showed that there was a significant proportions in terms of appearance. This further
difference in the level of acceptability of mango puree implies that the taset of the products were not the
with malunggay leaves extract in different proportions
same.
in terms of appearance. This implies that the
Table 7. Scheffe test for the appearance of Mango Puree with Malunggay Leaves Extract in different
proportions.
(I) (J) Mean Difference Std.
Mixture Mixture (I-J) Error
15 ml .6883* .16026 .002 Significant
Commercial Mango Puree .5990 .16026 .009 Significant
Commer 0 ml .0893 .16026 .989 Not Significant
cial 5 ml .2667 .16026 .598 Not Significant
Mango 10 ml .4217 .16026 .146 Not Significant
Puree 15 ml .5990* .16026 .009 Significant
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The post hoc revealed that paired mixtures 0 ml “liked” the aroma of the mango puree. This implies
and 5 ml, 0 and 10 ml, 0 ml and commercial mango that the aroma of mango puree enriched with 5 ml
puree, 5 ml and 10 ml, 5 ml and 15 ml, 5 ml and malunggay leaves extract is “good”.
commercial mango puree, 10 ml and 15 ml, 10 ml and Mixture C (10 ml malunggay leaves extract) had a
commercial mango puree and 15 ml and 15 ml and mean rating of 2.53. This means that the respondents
commercial mango puree were not significant. This “liked” the aroma of the mango puree. This also
means that these paired mixtures are comparable in implies that the aroma of mango puree enriched with
appearance. The paired mixtures with 0 ml and 15 ml 10 ml malunggay leaves extract is “good”
and 15 ml with commercial mango puree have Treatment D (15 ml malunggay leaves extract)
significant differences. This implies that the more had a mean rating of 2.30. This means that the
malunggay leaves extract added to the mango puree respondents “disliked” the aroma of the mango puree.
the more darker the color will produce. This further implies that the aroma of mango puree
As shown on Table 7, there were no significant enriched with 15 ml malunggay leaves extract is
differences in terms of appearance for mixture with 0 “fair”.
ml and 5 ml, 0 ml and 10 ml and 0 ml and commercial Treatment E (commercial mango puree) had a
mango puree There were no significant differences mean rating of 2.71. This means that the respondents
also in terms of appearance for mixture with 5 ml and “liked” the aroma of the mango puree. This implies
0 ml, 5 ml and 10 ml 5 ml and 15 ml and 5 ml and that the aroma of commercial mango puree leaves
commercial mango puree. It is explained further that extract is “fair”.
there is no significant differences in terms of There was a significant difference in the level of
appearance for mixture with 10 ml and 0 ml, 10 ml acceptability of mango puree with malunggay leaves
and 5 ml, 10 ml and 15 ml, and 10 ml and commercial extract in different mixtures as to aroma.
mango puree. The result of 15 ml mixture and 5 ml,
and 15 ml mixture and 10 ml, is also not significant. Table 9. Aroma of Mango Puree with Malunggay
On the hand, the paired mixture of commercial mango Leaves Extract in Different Proportions.
puree with 0 ml, 5 ml, and 10 ml was found out to be Source of Sum of Mean Sum F P
not significant. Df
Variance Squares of Squares Value Value
Therefore, the null hypothesis stating that there is Between
13, 988 4 3.497 8.431 .000
no significant difference in the level of acceptability Groups
of Mango Puree with Malunggay Leaves Extract in Within
60.148 145 .415
different proportions was rejected. Groups
Total 74.136 149
Table 8. Mean Rating of Mango Puree with P > .01
Malunggay Leaves Extract in Different
Proportions as to aroma. Table 9 shows the obtained F-value of 8.431 with
the significance value of .000 lesser than the alpha
Proportion WM VI
level of .01.This means that there is a significance
A – 0 ml Malunggay Leaves Extract 3.22 Liked
difference in the level of acceptability of the mango
B – 5 ml Malunggay Leaves Extract 2.60 Liked puree with malunggay leaves extract in different
C – 10 ml Malunggay Leaves Extract 2.53 Liked proportions in terms of aroma. This further implies
D– 15 ml Malunggay Leaves Extract 2.30 Disliked that the aroma of the products were not the same.
E– Commercial Mango Puree 2.71 Liked Scheffe test revealed that paired mixtures 0 ml
As shown in the table, Mixture A ( 0 ml and commercial mango puree, 5 ml and 10 ml, 5 ml
malunggay leaves extract) had a mean rating of 3.22. and 15 ml, 5 ml and commercial mango puree, 10 ml
this means that the respondents “liked” the aroma of and 15 ml, 10 ml and commercial mango puree, 15 ml
the mango puree. This implies that the aroma of and commercial mango puree showed no significant
mango puree enriched with 0 ml malunggay leaves differences. This means that they have a comparable
extract is “good” aroma. Paired mixtures 0 ml and 5 ml, 0 and 10 ml, 0
Mixture B ( 5 ml malunggay leaves extract) had a and 15 ml have significant difference in terms of
mean rating of 2.60. This means that the respondents aroma. This means that they are not comparable in
terms of aroma as evaluated by the respondents.
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Table 10. Scheffe test for the aroma of Mango Puree with Malunggay Leaves Extract in different
proportions.
Mean
(I) (J) Std.
Mixture
Difference Significance Interpretation
Mixture Error
(I-J)
O ml 5 ml .6217* .16630 .009 Significant
10 ml .6877* .16630 .003 Significant
15 ml .9217* .16630 .000 Significant
Commercial Mango
.5103 .16630 .057 Not Significant
Puree
5 ml 0 ml -.6217* .16630 .009 Significant
Commercial Mango
-1113 .16630 .978 Not Significant
Puree
5 ml -.0660 .16630 .997 Not Significant
Commercial Mango
-1773 .16630 .888 Not Significant
Puree
Commercial Mango
-.4113 .16630 .197 Not Significant
Puree
Commercial Mango 0 ml -.5103 .16630 .057 Not Significant
Puree 5 ml .1113 .16630 .978 Not Significant
General acceptability As shown in the table, Mixture A (0 ml

Generally mango puree with no malunggay leaves malunggay leaves extract) had a mean rating of 3.26.
extract was liked much by the respondents while with This means that the respondents “liked much” the
5 ml, 10 ml and commercial mango puree were liked general acceptability of the mango puree. This implies
by the respondents. Mixture D with 15 ml malunggay that the general acceptability of mango puree enriched
leaves extract was disliked by the respondents. with 0 ml malunggay leaves extract is “ very good”.
Mixture B (5 ml malunggay leaves extract) had a
Table 11. Mean rating of Mango Puree with mean rating of 2.83. This means that the respondents
Malunggay Leaves Extract in Different “liked” the general acceptability of the mango puree.
Proportions as to General Acceptability. This implies that the general acceptability of mango
Proportion Mean VI puree enriched with 5 ml malunggay leaves extract is
A – 0 ml Malunggay Leaves “good”.
3.26 Liked much Mixture C (10 ml malunggay leaves extract) had a
Extract
B – 5 ml Malunggay Leaves mean rating of 2.68. This means that the respondents
2.83 Liked “liked” the general acceptability of the mango puree.
Extract
C – 10 ml Malunggay Leaves This also implies that the general acceptability of
2.68 Liked
Extract mango puree enriched with 10 ml malunggay leaves
D– 15 ml Malunggay Leaves extract is “good”.
2.47 Disliked
Extract Treatment D (15 ml malunggay leaves extract)
E– Commercial Mango Puree 2.71 Liked had a mean rating of 2.47. This means that the
respondents “disliked” the general acceptability of the
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mango puree. This further implies that the general Table 12. ANOVA for the General Acceptability of
acceptability of mango puree enriched with 15 ml Mango Puree with Malunggay Leaves Extract in
malunggay leaves extract is “fair”. Different Proportion.
Treatment E (commercial mango puree) had a Mean
mean rating of 2.71. This means that the respondents Source of Sum of F P
Df Sum of
Variance Squares Value Value
“liked” the general acceptability of the mango puree. Squares
This implies that the general acceptability of Between
10.266 4 2.566 10.036 .000
commercial mango puree leaves extract is “fair”. Groups
There was a significant difference in the level of Within
37.080 145 .256
acceptability of mango puree with malunggay leaves Groups
extract in different mixtures as to aroma. Total 47.346 149
To find out if there is a significant differnce P < 0.01
among Mixtures A, B, C, D, and E as to its general
acceptability, ANOVA was computed at 0.01level of This means that there is a significance difference
significance. in the level of general acceptability of the mango
Table 12 shows the obtained F-value of 10.036 puree with malunggay leaves extract in different
with the significance value of .000 lesser than the proportions in terms of general acceptability. This
alpha level of .01. further implies that the general acceptability of the
products were not the same.
Table 13. Scheffe Test for the General Acceptability of Mango Puree with Malunggay Leaves Extract in
Different Proportions.
(I) (J) Mean Difference(I- Std.
Mixture Mixture J) Error
10 ml .5807* .13057 .001 Not Significant
15 ml .7893* .13057 .000 Significant
Commercial Mango
.5433* .13057 .002 Significant
Puree
Commercial Mango
.1147 .13057 .942 Significant
Puree
10 ml 0 ml .5807* .13057 .001 Not Significant
Commercial Mango
Puree
Commercial Mango
Puree
Commercial 0 ml .5433* .13057 .002 Significant
Mango Puree 5 ml .1147 .13057 .942 Significant
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The post hoc results revealed that 0 ml and 5 recommended. More researches along this line must
ml, 5 ml and 10 ml, 5 ml and 15 ml, 5 ml and be conducted using other variables and process.
commercial mango puree, 10 ml and 15 ml, 10 ml and
commercial mango puree, 15 ml and commercial REFERENCES
mango puree were not significant while the rest paired Armada, J.R. Masbano, N. (2009). Taste Acceptability
mixtures were significant. of Orange Juice Enriched with Malunggay Leaves
Extract. Unpublished Research Study.
CONCLUSION AND RECOMMENDATION Chan, H.T., Jr. , (1983). Handbook of tropical foods.
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acceptability, therefore the panel of evaluators decided to
Dela Cruz, R. (2007,). Food company eyes the
null hypothesis and it was rejected. Mango puree with 5
potential of malunggay for biofortification. Bar
ml and 10 ml of malunggay leaves extract was the
Chronicle (Vol. 8 No. 10 (p.1) , October 2007
most acceptable because of its sensory characteristics
Issue. Retrieved from
and nutritional value. Adding more than 5 ml of
http://www.bar.gov.ph/chronicle-home/archives-
malunggay leaves extract at a given amount of mango
list/160-october-2007-issue/2304-food-company-
puree will reduce its general acceptability because of
eyes-the-potential-of-malunggay-for-
its adverse effect on its appearance, taste and aroma.
biofortification
It is therefore recommended that the results of this
De La Cruz, J., Medina, H., Garcia, S. (2002).
study be disseminated to encourage them to enrich 5
MANGO: Post-harvest Operations p.28 .Retrieved
ml malunggay leaves extract per ½ cup preparation of
April 22, 2014 from
mango puree to increase its acceptability and nutritive
http://www.fao.org/fileadmin/user_upload/inpho/d
value. Further studies be conducted especially on the
ocs/Post_Harvest_Compendium Mango.pdf
packaging, proximate analysis and improving the shelf
Magat, S.,Raquedo, Ma. C. Pabustan, C. (2009)
life of this product. Since mango puree on different
Mineral Macro-Nutrients, Micro-Nutrients and
mixture were acceptable on consumers were
Other Elements in Leaves of Malunggay Plant
encourage to prepare and serve mango puree with
(Moringa oleifera) Sampled in Some Locations in
malunggay extract as beverage item for family,
the Philippines Crop Agronomy, Nutrition &
friends and relatives on different occasions. Since
Farming Systems Program, Technology--Advisory
mixtures B and C were liked in terms of taste,
Notes pca-canfarms September 2009. Retrieved
appearance, aroma and general acceptability it is
April 22, 2014 from
highly recommended among home economics and
http://www.pca.da.gov.ph/pdf/techno/malunggay.p
hotel and restaurants educators for further information
df.
dissemination on lecture-demonstration lesson. For
Peñaflorida, Lea (2010). Muffin enriched with
future researchers, determining the packaging
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innovations and its nutritional analysis is
leaves. Unpublished master’s thesis, Western
Visayas College of Science and Technology.
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Asia Pacific Journal of Education, Arts and Sciences, Vol. 2 No.

Acceptability of Mango Puree Enriched with Malunggay

Date Received: May 5, 2015; Date Revised: June 10, 2015

As shown on Table 4, there were no significant Appearance

General acceptability As shown in the table, Mixture A (0 ml

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