Development and Sensory Acceptability of Torta Fortified with Young Malunggay (Moringa Oleifera) Leaves

This study aimed to develop a more nutritious version of the Filipino dish torta by incorporating young malunggay (Moringa oleifera) leaves. The goal was to improve its nutritional value while maintaining good taste and acceptability among selected respondents. Malunggay is well known for its rich content of vitamins, minerals, and antioxidants, making it a valuable addition to local dishes. To promote a healthier torta variant without compromising flavor, the researchers conducted a series of sensory evaluations. Using a simple descriptive sensory test, panelists assessed different ratios of malunggay leaves to determine the most acceptable blend. They rated the samples based on taste, texture, color, aroma, and appearance. Results showed that increasing the Moringa content while optimizing sensory qualities improved overall consumer acceptability and purchase intention. Among all treatments, T3 achieved the best balance of flavor, aroma, texture, and appearance, making it the most successful formulation.