John Paul G. Masinna and Catherine M. Aggabao

Abstract

This study focused on formulating and evaluating Mixed Veggies Seasoning as a healthy alternative to commercial flavor enhancers. The seasoning was created using a developmental research design from dehydrated and powdered vegetables, including cauliflower, broccoli, carrots, and others. Organoleptic properties were evaluated through a 9-point Hedonic Scale by 80 respondents across four demographic groups: children, teenagers, adults, and food experts. The seasoning was tested in a meatball recipe across three treatments and evaluated in terms of appearance, aroma, taste, and texture. Nutritional analysis confirmed high carbohydrate and fiber content, with low moisture and fat levels, ensuring shelf stability. Statistical analysis, including ANOVA and post-hoc tests, revealed significant differences in acceptability among treatments, with Treatment 2 rated most favorably across all sensory criteria. Results affirm the seasoning’s viability as a nutritious, acceptable, and cost-effective food product. Further research is recommended to explore its micronutrient content and potential for broader culinary applications.

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DOI

Keywords: Mixed Vegetable Seasoning, Sensory Evaluation, Nutritional Analysis