DEVELOPMENT AND ACCEPTABILITY OF RADISH (Raphanus sativus) BACON

Botany

This study focuses on the development and acceptability of radish bacon. The descriptive developmental method was used in this study. The respondents of this study were the 30 sensory panelists who were given samples of each treatment. The respondents were grouped according to age and gender. A 9-point Hedonic Scale checklist was utilized in this study. Weighted mean was used to get the acceptability level of the product in terms of color, aroma, taste, and texture. Based from the data gathered, the following findings were revealed: 1. The processes involved in developing the radish bacon were as follows: washing the radish, peeling, cutting, pat-drying, measuring, brining, chilling, pan frying, draining oil, and cooling. 2. Along with the development of radish bacon, there were three treatments made. The radish, soy sauce, brown sugar, and Knorr seasonings were the ingredients that varied with the three treatments in this study. 3. The level of acceptability of the radish bacon along the identified variables shows that Treatment 2 of radish bacon was preferred by the evaluators. 4. The data collected represented by level of assessment of the evaluators when grouped according to age and sex. The data was grouped according to age, 19 years old and below, and 20-29 years old like very much the treatment 2 (T2) while the 30 years old and above like very much the treatment 2 (T2), and treatment 3 (3). In terms of sex, male respondents like very much the treatment 3 (T3) and female respondents like very much the (T2). 5. The products of the most accepted treatment (T2) contains 93.10g of calories per 100g servings. The total fat has 2.14g and 3.29% of daily value, sodium has 468.05 mg and 19.50% of daily value. The potassium has 253.11 mg and 7.23% of daily value, for the carbohydrates it has 18.38g and 6.13% of daily value, fiber 1.45 g and 5.79% of daily value. The sugar contains 16.36g and protein has 1.11g per 100g servings. The products has high vitamin C 17.13% of daily value, calcium has 3.17% and iron has 2.93% of daily value. Based on the findings, the following conclusions are drawn: 1. The process used in the development of radish bacon focus on the brine solution. 2. Along with the development of radish bacon, there were three treatments made to come up with the most accepted product. 3. The level of acceptability of the radish bacon along the identified variables shows that Treatment 2 of radish bacon was preferred by the evaluators. 4. The level of assessment of the evaluators when group according to age and sex along with the color, aroma, texture and taste. For the data group according to age, treatment 2 (T2) has the highest mean for the age group of 19 years old and below and 20 to 29 years old. For the age group of 30 years old and up, treatment 2 (T2) and treatment 3 (T3) has the highest mean. 5. The products of the most accepted treatment (T2) contains calories, fat, sodium, potassium, carbohydrates, fiber, sugar, protein, vitamin C, calcium, iron within the recommended level. In view of the conclusion drawn by this study, the following are recommended: 1. Another study may be conducted to use a different process of drying and brining solution. 2. The product may be subjected to laboratory testing to identify its shelf life and storability. 3. A consumer test maybe done to strengthen the level of acceptability of the product. 4. Vacuum packaging with labels that is suited to the product may be used in the conduct of future study. 5. Another study may be conducted to determine the physicochemical properties, and microbial and nutrient contents of the product.

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