Mario B. Buenafe
https://orcid.org/0009-0005-2871-0199
buenafem80@admin
Abra State Institute of Sciences and Technology
Bangued, Abra, Philippines
ABSTRACT
The purpose of this research is to use Kamias (Averroah bilimbi) as kalamay. Kamias. Kalamay’s acceptability in different fillers was determined according to its taste, color, appearance, aroma, and texture. This qualitative and quantitative study used the experimental-descriptive method. There were total of 20 evaluators, which composed of 10 mothers and 10 kalamay sellers.
Treatment 1 (kamias with katuray flower) received a descriptive rating of 4.92 and was assessed to be Very Highly Acceptable. Treatment 3 (sweet potato tops) scored a 4.80 descriptive rating, whereas Treatment 2 (purslane leaf) received a 4.91 descriptive rating. Furthermore, no discernible changes in Kamias Kalamay markers were found since these raw foods are edible.
It is strongly recommended that Kamias be made into kalamay when mixed with fillers such as katuray flower, purselane leaf, and sweet potato tops. This study is recommended to business sectors to be accepted for entrepreneurial purposes. It is also suggested that the nutritious content of the three vegetable fillers be researched further and subjected to phytochemical analysis.
KEYWORDS
Kalamay, Dessert, Vegetable Fillers, Bilimbi, native delicacy of Ilocos
REFERENCES
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