Acceptability of Mango Puree Enriched with Malunggay (Moringa oleifera, Linn) Leaves Extract

This study was conducted to determine the level of acceptability of commercial mango puree and mango puree with 0, 5, 10 and 15 ml of malunggay leaves extract in terms of appearance, taste, aroma and general acceptability. The respondents who were also the expert panel were the 35 randomly selected faculties from the School of Hotel and Restaurant Services Technology and School of Health Care Services. Mean and standard deviation were used as descriptive statistics and One-way ANOVA and Scheffe test as inferential statistics. As a whole, the results revealed that mango puree with no malunggay leaves extract was liked much by the respondents, mango puree with 5 and 10 ml. including the commercial mango puree was liked by the respondents while mango puree with 15 ml. malunggay leaves extract was disliked by the respondents. There were significant differences in the level of acceptability of the different mixtures in terms of appearance, taste, aroma, and general acceptability. Mango puree with 5 ml. of malunggay leaves extract was the most acceptable, being comparable to commercial mango puree and mango puree with no malunggay leaves extract which was liked much by the respondents because of its sensory characteristics and higher nutritive value