TropiCrisps: LangKamote Chips (Jackfruit & Sweet Potato Fusion)

Abstract

This research investigates the idea behind “TropiCrisps: Langkamote Chips,” a novel snack that creatively uses jackfruit as the main flavor and combines it with sweet potato being very nutritious. It seeks to enhance healthy snack consumption and sustainable practices. To do this, the product uses modern technologies such as blast freezing and vacuum frying to retain important nutritional profiles and improve shelf life. The study conducted several rounds of tests, sensory testing, proximate testing, and microbiology testing in product formulation to guarantee product safety. Findings from the sensory studies showed that the acceptable level of jackfruit chips was achieved in the third trial, while the second trial had better sweet potato chips accepted. Proximate analysis showed low moisture movement in the jackfruit chips, which played a role in the crispness and longevity of the product compared to the sweet potato chips. FDA microbial limits were achieved on both types. Another alternative, this study meets with the UN Sustainable Development Goals (UN SDGs) in terms of encouraging responsible and sustainable food management through the use of locally sourced ingredients. Traditional culinary practices paired with the most up-to-date processes in food technology present “TropiCrisps: LangKamote Chips” as a healthy, green alternative to conventional munchies. Further studies will be conducted to check the shelf of the product at several conditions in order to ensure the quality of the product and improve future formulas. This study shows how indigenous nutrition can contribute to the designing of new snacks in the Philippines without compromising the health of its citizens or the integrity of the ecosystem.