An Edible Composition Comprising Gumamela (Hibiscus spp.) Corolla-Based Salad in Multiple Dressing Variants and a Process for Its Preparation

Abstract

This study developed and evaluated an edible composition comprising gumamela (Hibiscus spp.) corolla-based salad prepared with multiple dressing variants. Specifically, it sought to formulate a standardized preparation process, assess the sensory quality and acceptability of the product in terms of appearance, taste, texture, and general acceptability, determine whether significant differences existed among dressing variants, and identify the most acceptable formulation. An experimental research design was employed. Fifteen randomly selected fourth-year Hotel and Restaurant Management students served as sensory jurors and evaluated three dressing variants—Snow Island Dressing, Granny’s Dressing, and Thousand Island Dressing—using a five-point Hedonic Scale. Data were analyzed using mean, standard deviation, and one-way analysis of variance at the 0.05 level of significance. Results revealed that all variants were generally acceptable. Snow Island Dressing obtained the highest ratings in appearance (M = 4.40), texture (M = 4.13), taste (M = 4.00), and general acceptability (M = 4.26). Granny’s Dressing and Thousand Island Dressing were also rated positively across sensory attributes. One-way ANOVA results showed no significant differences among the three dressing variants in appearance, taste, and general acceptability. The study concludes that gumamela corolla may be utilized as a locally available, aesthetically appealing, and value-added ingredient for salad preparation. It recommends further product development, nutritional analysis, shelf-life testing, and entrepreneurial exploration of gumamela-based food products.