TY  - BOOK
AU  - Dumaguing, Cindy A.,
AU  - Remedio, Ian Christian B.,
AU  - Tortor, Aldrich Luigi C.,
TI  - Development of breadfruit "artocarpus altilis" as plant-based meat alternatives of spring rolls, burger steak and meatballs / 
PY  - 2024///
CY  - Cebu City, Philippines
PB  - University of Cebu-Banilad
KW  - Quasi-experimental
KW  - Plant-based meat alternatives
KW  - Breadfruit
N1  - Adult
N2  - The demand for meat products has been steadily increasing worldwide due to population growth and changing dietary preferences. However, the conventional meat industry has raised concerns related to environmental sustainability, animal welfare, and human health. One such alternative gaining attention is breadfruit, a versatile tropical fruit that exhibits unique characteristics that make it a potential meat substitute. In response to these issues, there has been a growing interest in plant-based meat alternatives as a viable and sustainable solution. This study aims to determine the acceptability level of breadfruit and to investigate the potential of breadfruit as a viable meat alternative by examining its sensory attributes of spring rolls, burger steak, and meatballs.

This study utilized a quasi-experimental research design and a modified standardized survey questionnaire to gathered data. It was conducted in three selected Filipino restaurants in Cebu City and Mandaue City, Cebu, involving thirty-one randomlyselected experienced cooks as research subjects. Z-score formula and One-way ANOVA was use for data analysis. 

Data revealed that most of the research subjects were females, that ages twenty- seven (27) to thirty - two (32) years old that are college graduate with six (6) months to two (2) years of experience in kitchen. Lot 2 (340g) of spring rolls was evaluated highly acceptable by the cooks in terms of appearance, texture, aroma, and taste. Also, Lot 3 (440g) of burger steak and meatballs was evaluated highly acceptable by the cooks in termsof the product's sensory attributes. There were no significant relationship and differences between the subjects' age, gender, highest educational attainment and years of experience and their assessment of breadfruit's acceptability level as a plant-based meat alternative for spring rolls, burger steak and meatballs in terms of appearance, texture, aroma and taste.

ER  -