Sensory Acceptability of Fruit-Enriched Flavored Bibingka: Techno-Guide

This study assessed the sensory acceptability of the five bibingka variants (T0–T4) enriched with locally available fruits: a non-enriched control (T0), mango (T1), dragon fruit (T2), orange (T3), and banana (T4). A total of 100 consumer panelists participated in the sensory evaluation, rating each variant based on taste, color, aroma, mouthfeel, and overall acceptability using standardized scales. Results from one-way Analysis of Variance (ANOVA) revealed significant differences among treatments (p < 0.05) for all sensory attributes except color, indicating that fruit type significantly influenced consumer perception. Among the variants, banana-enriched bibingka (T4) obtained the highest ratings for taste (8.6 ± 0.67), aroma (8.7 ± 0.63), mouthfeel (8.6 ± 0.72), and overall acceptability (8.7 ± 0.52), while orange-enriched bibingka (T3) achieved the highest score for color (8.4 ± 0.68), underscoring the importance of visual appeal. Multiple Linear Regression analysis further indicated that taste and aroma were significant predictors (p < 0.05) of overall acceptability, jointly explaining 84.3% of the variance, highlighting the dominant role of flavor and aromatic quality in shaping consumer preference. Economic evaluation using Return on Investment (ROI) demonstrated strong commercial potential, with banana-enriched bibingka (T4) yielding the highest ROI (81.19%), followed by mango (T1) at 74.83%, dragon fruit (T2) at 70.39%, orange (T3) at 64.77%, and the control (T0) at 57.84%. Overall, the findings indicate that fruit enrichment, particularly with banana and mango, not only enhances sensory acceptability but also improves profitability. Furthermore, the utilization of locally sourced fruits supports sustainable agriculture, reduces postharvest waste, and strengthens linkages between local farmers and food entrepreneurs, thereby contributing to community-based economic development and food innovation.