Acceptability of Sago Palm (Metroxylon Sagu) and Rice Flour Noodles: Development of a Production Techno-Guide for the Philippines

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{"abstract":"Sago palm (Metroxylon sagu) has gained attention as a potential wheat flour alternative due to its local availability and functional properties; however, its application in noodle products requires systematic sensory evaluation and formulation optimization. This study aimed to evaluate the consumer acceptability of sago palm–rice flour noodles as a basis for developing a production techno-guide. An experimental research design was employed using four noodle formulations with varying sago palm and rice flour ratios. Sensory evaluation was conducted by a total of n = 110 panelists, composed of trained and untrained evaluators, using a 9-point Hedonic Scale to assess color, aroma, texture, flavor, and overall acceptability. Data were analyzed using analysis of variance (ANOVA) to determine significant differences among treatments. Results showed that Treatment 1 (80 g sago palm: 20 g rice flour) obtained the highest acceptability ratings, with mean scores of M = 4.30 (trained panelists) and M = 4.46 (untrained panelists). All sensory attributes exhibited statistically significant differences among treatments (p < 0.05). Treatment 1 also demonstrated favorable production economics, with a cost of 16.42 Pesos per 100 g batch. Overall, the findings indicate that sago palm–rice flour noodles with optimized formulation ratios are sensory acceptable and economically viable, providing a strong empirical basis for the development of a production techno-guide.","abstract_source":"original","authors":["Renand Parba","Daisy Obiso"],"date":"2026-05-31","doi":"10.70838/pemj.570405","id":7993,"issue":4,"journal":{"issn":"2822-4353","name":"Psychology and Education: A Multidisciplinary Journal"},"pdf_sha256":"541bd2b33c9b967e8f91791c1a0fd49294f02d429fa02c928bc046daa1f707f3","schema":"scimatic-article/1","title":"Acceptability of Sago Palm (Metroxylon Sagu) and Rice Flour Noodles: Development of a Production Techno-Guide for the Philippines","volume":57}

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