Sensory acceptability of gnocchi pasta added with different levels of malunggay (Moringa oleifera) leaves and blue ternate (Clitoria ternatea) flowers

The primary objective of this study is to evaluate the acceptability of gnocchi pasta added with malunggay and blue ternate. Specifically, the study aims to assess whether there are significant differences in sensory attributes among the different treatments and to analyze the cost description of producing these improved gnocchi pasta. Experimental design survey methods were employed to assess the sensory acceptability of four treatments. The study involved 30 selected respondents from BISU Calape Campus. A modified score sheet was used to gather data, allowing respondents to evaluate the sensory attributes of each treatment. A two-way analysis of variance (ANOVA) was utilized to determine the acceptability of the four treatments on its sensory attributes and to determine if there was a significant difference in acceptability among the four treatments. Based on the results, all four treatments were acceptable in terms of color, aroma, taste, texture, and general acceptability. In conclusion, the proposed product was acceptable and has the potential to be introduced in the market. Moreover, further research is still needed to address other gaps revealed by the research