International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 7, Issue 1 (January-February 2025) Submit your research before last 3 days of February to publish your research paper in the issue of January-February.
Submit Research Paper Join as a Reviewer

Plagiarism is checked by the leading plagiarism checker TurnItIn

Call for Paper

Volume 7 Issue 1
January-February 2025

Submit your research paper

Indexing Partners
Academia Advanced Sciences Index Bielefeld Academic Search Engine CiteSeer DRJI Google Scholar Independent Search Engine & Directory Network ISI (International Scientific Indexing) Issuu Mendeley Research Networks
RefSeek ResearcherId - Thomson Reuters ResearchGate Scirus Scribd Semantic Scholar UTeM - Universiti Teknikal Malaysia Melaka Wiki for Call for Papers WorldCat Zenodo

Product Development of Tinapa-Malunggay Noodles

Author(s) April Mae L. Bantog
Country Philippines
Abstract The study aimed to develop Tinapa-Malunggay Noodles utilizing smoked fish(tinapa) and malunggay (moringa oleifera) as nutrient enhancers of noodles. The study's main objective was to develop a new variant of noodles with powdered tinapa and malunggay. Specifically, it sought answers to the following questions: (a) determine the possible formulations of tinapa-malunggay noodles; (b) determine the sensory characteristics of the three samples of tinapa-malunggay noodles in terms of appearance, aroma, taste, and texture; (c) determine the most preferred sample of tinapa-malunggay noodles. Using quantitative descriptive analysis, sensory qualities were analyzed, and a rank preference test was used to determine which sample of tinapa-malunggay noodles was more favored among the same participants. Developmental, evaluative, and descriptive methods were all utilized in the research methodology. The results of the research may help use locally available raw ingredients to create rich in nutrients, affordable, and consumer-pleasing food products utilizing powdered tinapa and malunggay powder.
Keywords Tinapa-Malunggay Noodles, Product Development, Sensory Characteristics
Published In Volume 7, Issue 1, January-February 2025
Published On 2025-01-26
Cite This Product Development of Tinapa-Malunggay Noodles - April Mae L. Bantog - IJFMR Volume 7, Issue 1, January-February 2025. DOI 10.36948/ijfmr.2025.v07i01.35743
DOI https://doi.org/10.36948/ijfmr.2025.v07i01.35743
Short DOI https://doi.org/g829rc
View / Download PDF File

Share this



E-ISSN 2582-2160
CrossRef

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads
Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 7 Isu 1Cover Page Vol 6 Isu 6Cover Page Vol 6 Isu 5

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA Open Access

About IJFMR
Fees & Payment
Current Issue
Publication Archive 		Submit Research Paper
Track Submission Status
Publication Guidelines
Publication Ethics
Peer Review & Plagiarism 		Join as a Reviewer
Editors & Reviewers
Reviewer Referral Program
Get Reviewer Membership Certi. 		Website/Journal Policies
Usage Policy
Content Policies
Privacy Policy
Contact Us +91-9687-828-838 editor@ijfmr.com