Functional food products have gained popularity due to their potential health benefits. Moringa, considered a super plant in the Philippines, and Seaweeds, which are rich in bioactive compounds, offer promising opportunities for culinary innovation. However, the incorporation of moringa into seaweed proteomic bars remained unexplored. This research addresses this gap by providing a nutritious snack option. It delves into the culinary exploration of Moringa-infused seaweed proteomic bars for health-conscious individuals.
The study aims to develop a novel functional food product while advocating for the responsible utilization of both moringa and seaweed resources. The methodology used was descriptive- experimental on product development, which involves several steps to develop and evaluate the said proteomic bar. This includes selecting high-quality moringa and seaweed ingredients, conducting drying formulation, processing techniques, and finally, preparing it into a proteomic bar. Sensory properties such as appearance, taste, texture, aroma, and overall acceptability were assessed through sensory evaluation. A comparative analysis of the general acceptability was conducted among health-conscious individuals, local government nutrition scholars, and food technology students.
The Organoleptic evaluation revealed that Moringa-Infused Seaweed Proteomic Bars exhibit an appetizing appearance, well-balanced flavor, countered with delightful chewy-crunchy texture, and a very pleasing aroma, receiving positive feedback from the three groups of respondents. The culinary innovation demonstrates its potential to meet the demands of health-conscious individuals seeking nutritious and flavorful snack options. Future flavor variations and nutritional analyses should cater to diverse consumer preferences.