The acceptability of spinach (Amaranthus viridis) chips

Abstract

This study was conducted to determine the acceptability of spinach (Amaranthus viridis) chips in terms of aroma, texture, appearance, taste and its overall acceptability in making it into chips. This is an experimental research design that employed accidental sampling method. The data were gathered through a questionnaire given to forty-five respondents, Jardiolin apartment, DBP Compound and Botanybay Street Parc Regency Pavia Iloilo. The level of acceptability of spinach (Amaranthus viridis) chips as perceived by the respondents in terms of aroma, appearance, flavor and texture for overall acceptability was highly acceptable. There was no significant difference in the level of acceptability as to as appearance, aroma, flavor, texture as perceived by the respondents when grouped according to age, sex and occupation. Results revealed that females were more participative than male, mostly are in the middle age and employed. Furthermore, the level of acceptability as perceived by the respondents in terms of aroma, appearance, flavor and texture plays an essential factor in the product, and the level of satisfaction is not affected in all different sensory characteristics and when the respondents were grouped according to age, sex and occupation.