Sensory Evaluation and Application of Ginger- And Lemon-Flavored Kropek: Effects on Consumer Acceptability and Shelf Life

Ginger and lemon are known for their flavor and nutritional value, thus there is promising opportunity for food product innovation. In this study, the sensory characteristics and acceptability of ginger- and lemon-flavored kropek with varying ingredients ratios. A repeated measures design was used, involving 35 students from Buenavista Community College who evaluated three treatments (T1, T2, T3) using a 5-point hedonic scale for appearance, aroma, taste, and texture. to determine the acceptability of three kropek treatments with increasing levels of ginger and lemon (T1, T2, T3) among 35 students of Buenavista Community College. A 5-point hedonic scale recorded appearance, aroma, taste, and texture. Data were analyzed by weighted mean determination and by Friedman’s test. Findings revealed that Treatment 1, with the highest amount of ginger and lemon, was most preferred across all sensory attributes but incurred the highest cost of production. Sun drying was found to extend shelf life but reduced product quality. The very marked significance differences in consumer preferences likeness across treatments highlights the impact of ingredient ratios on consumer perception. These results indicate suggest that ginger lemon flavored kropek can be a very is a promising product. Further research should focus on cost-effective production methods, improve and optimal drying techniques, as and a deeper understanding of well as on consumer preferences to optimized product development.