Exploring the Viability and Sensory Acceptability of Chinese Malunggay - Enriched Cream Puff

This study explored the viability and sensory acceptability of Chinese Malunggay (Moringa oleifera) as an enriching ingredient in cream puffs. It aimed to determine the level of consumer acceptability of three different treatments based on five sensory attributes: appearance, aroma, texture, taste, and general acceptability. Using a hedonic scale, a panel of evaluators assessed the samples, and results showed that the treatment with the highest amount of malunggay consistently received the most favorable ratings across all sensory dimensions. Statistical analysis revealed significant differences among the treatments, indicating that the amount of malunggay used influenced the overall sensory quality of the product. Additionally, the study examined the product’s market potential and found it to be promising. Based on the findings, it was concluded that Chinese Malunggay can be successfully integrated into cream puffs to improve their nutritional content and sensory characteristics. The study recommends the use of malunggay in bakery products and encourages further research and product testing to support its commercial application, especially in promoting healthier snack alternatives in local communities.