International Journal For Multidisciplinary Research

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Product Development, Sensory Acceptability, and Formulation Enhancement of Flavored Eggplant (Solanum melongena) Kropek

Author(s) Ms. Dawn Marie Almario Bonito, Maribel S. Capal
Country Philippines
Abstract The development of healthier and sustainable snack products has gained increasing attention in the hospitality and food service industry due to the growing consumer demand for nutritious and innovative food alternatives. This study evaluated the sensory acceptability of flavored eggplant (Solanum melongena) kropek using cheese, barbecue, sour cream, and spicy flavor variants. Specifically, the study aimed to determine the most preferred flavor variant and assess the product’s acceptability in terms of appearance, aroma, texture, and taste.
An experimental-descriptive research design was employed in the study. Four flavor variants of eggplant kropek were developed and subjected to sensory evaluation using a structured questionnaire and a 5-point Acceptability Scale. Thirty purposively selected respondents participated in the sensory evaluation. Frequency, percentage, mean, weighted mean, and ranking were utilized to analyze the gathered data.
The findings revealed that flavored eggplant kropek obtained high acceptability ratings across all sensory attributes. Among the flavor variants, cheese-flavored eggplant kropek emerged as the most preferred formulation, obtaining the highest frequency of responses among the respondents. In terms of sensory evaluation, taste obtained the highest mean rating, followed by appearance, texture, and aroma, with all attributes verbally interpreted as “Highly Acceptable.” The overall composite mean further indicated that the product was generally well accepted by the respondents.

The findings suggest that eggplant can be utilized as an alternative ingredient in kropek production, contributing to food product innovation and sustainable snack development. The study further highlights the potential of flavored eggplant kropek as a nutritious and marketable snack product that may support local agricultural utilization and small-scale food entrepreneurship.
Keywords Eggplant Kropek, Sensory Acceptability, Food Innovation, Product Development, Sustainable Snack Product
Published In Volume 8, Issue 3, May-June 2026
Published On 2026-05-14
DOI https://doi.org/10.36948/ijfmr.2026.v08i03.78459
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