Organoleptic Quality of Home-Made Chips as Influenced by Preparation Methods and Fortification Level of Kulitis (Amaranthus viridis) Chopped Leaves

Abstract

The increasing demand for nutritious and sustainable food products has prompted the exploration of locally available and underutilized plant resources for snack food development. This study examined the organoleptic quality and acceptability of homemade chips fortified with kulitis (Amaranthus viridis) chopped leaves under different preparation treatments. An experimental research design was used, involving four treatments representing varying levels of kulitis incorporation. Thirty evaluators composed of Hospitality Management students, Food Technology-related participants, faculty, and consumers assessed the samples using a structured hedonic scale in terms of appearance, aroma, taste, texture, and general acceptability. Mean, standard deviation, and one-way analysis of variance were used to analyze the data. Results showed that all kulitis chip formulations were generally acceptable, with Treatment B consistently obtaining the highest mean scores in appearance, taste, texture, and overall acceptability. Significant differences were found in selected sensory attributes, particularly appearance, taste, and texture, while aroma did not significantly differ across treatments. The study concludes that kulitis can be utilized as a functional and locally available ingredient in homemade chip production when incorporated at an appropriate level. The findings support the potential of kulitis-based chips as a healthier snack alternative, a value-added agricultural product, and a possible livelihood innovation for rural communities.