From Garden to Table: Incorporating Organic Lettuce into Pandesal
DOI:
https://doi.org/10.54536/ajfst.v5i1.5848Keywords:
Nutritional Enhancement, Organic Lettuce, Pandesal, Sensory EvaluationAbstract
This experimental research investigates the acceptability of organic lettuce pandesal in different preparations, focusing on appearance, aroma, taste, texture, and general acceptability. The addition of organic lettuce to the traditional Filipino bread, pandesal, is an innovative approach to boost its nutritional content. With a growing emphasis on healthier food choices, this study aims to determine the significant differences in acceptability among different preparations and the potential benefits of incorporating organic lettuce into the pandesal recipe. The ultimate goal is to create a functional and appealing product while enhancing its nutritional value. This research provides an overview of pandesal, which is considered the classic bread roll of the Philippines. It explores the flavor of pandesal and investigates the incorporation of organic lettuce to enhance its nutritional content. The study analyzes micronutrients such as crude protein, total fat, carbohydrates, and energy to assess the potential health benefits for consumers. The study follows an experimental research process, incorporating organic lettuce into the pandesal and evaluating its acceptability in terms of appearance, aroma, taste, texture, and general acceptability. The findings reveal that pandesal with 40 grams of blended lettuce receives the highest evaluation, described as “liked extremely” by the evaluators. The results of this study support the diverse bakery products with enhanced nutritional profiles to appeal to health-conscious customers. By incorporating organic lettuce, this study aims to offer a healthier alternative to pandesal while preserving its original flavor and cultural significance. These findings have implications for customers seeking tasty and nutritious foods to include in their regular diets, as well as for the food business industry.
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Copyright (c) 2026 Mary Jane B. Gonzales, John Gilbert C. Amor, Alexis M. Pescuela, Lorry T. Monares
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