This study was conducted to determine the quality and acceptability of empanada filling (egg, chicken and fish) with 10% orange pomace. Specifically, it determined the quality of empanada filling in terms of appearance/color, flavor/taste, and texture, as well as general acceptability and to determine which of the four different kinds of filling of empanada is most preferred by the sensory panelists.
Sensory evaluation was made by 9 semi-trained laboratory panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other. The Kramer's Rank Test was used in the ranking for preference to determine if there are significant differences between the ranked samples.
Results showed that there were significantly differences in terms of the flavor/taste, texture and general acceptability of empanada fillings except for their appearance/color. Empanada with fish filling obtained the highest mean rating of 7.56 on texture and 7.67 on flavor/taste with a descriptive equivalent of "liked very much" compared to the control which was only "liked moderately".
In terms of general acceptability empanada with fish filling had the highest mean rating of 7.78 with a descriptive equivalent of "liked very much".
Of the four empanadas ranked for preference, empanada with fish filling was the most preferred by sensory panelists, followed by empanada with chicken filling. Regardless of the kind of empanada filling the use of 10% orange pomace produced empanadas which were "liked moderately" to "liked very much".

Thesis (Batchelor of Science in Home Technology - Food and Nutrition)

Includes appendices and bibliographical references