This study was conducted to enhance the nutritional value of pandesal by incorporating significant amounts of dried lettuce leaves. The aim of this study is to determine the effects of incorporating different levels (4%, 6%, 8%) of dried lettuce leaves on the pandesal formulation in terms of appearance, aroma, flavor, texture and acceptability of the product and to determine the optimum level of lettuce leaf powder that can be mixed in the pandesal without negatively affecting the acceptability of the product.
This study utilized the descriptive type of research using a sensory semi-trained laboratory panel composed nine members using 9-point hedonic scale to evaluate the quality and acceptability of the product. The Analysis of Variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of the data gathered in the experiment. Significant differences were subjected to Duncan's Multiple Range Test (DMRT).
Result of the study showed that the incorporation of 4% lettuce leaf powder did not exert any negative effect on the color/appearance, flavor, texture and aroma of the product. 6% level of lettuce powder is comparable to pandesal with 4% level of lettuce leaf powder. Adding 8% level of lettuce leaf powder caused a negative effect on the product. In terms of general acceptability, only the pandesal with 4% level of lettuce leaf powder is comparable to the control.
This result indicate that pandesal with 4% lettuce leaf powder had the potential for scaled up production. The addition of 4% lettuce leaf powder in pandesal provides 30% of the RDA for vitamin A.

Includes appendices and bibliographical references