UNLOCKING THE POTENTIAL OF POWDERED SOURSOP (Annona muricata): A COMPREHENSIVE INVESTIGATION OF ITS UTILIZATION AS A NATURAL SOURING AGENT AND ITS ACCEPTABILITY IN VARIOUS RECIPES

This study investigated the utilization of powdered soursop as a natural souring agent in Filipino cuisine, focusing on its incorporation into three sinigang recipes: Pork Sinigang, Fish Sinigang, and Beef Sinigang. Employing experimental and survey methodologies, the research explored the acceptability of powdered soursop across diverse groups (80 respondents) comprising children, teenagers, adults, and food experts. Through sensory evaluation and nutritional analysis, the study assessed the organoleptic qualities and nutritional composition of powdered soursop, highlighting its potential as a dietary protein and fiber source with low-fat content. Results indicate widespread acceptance of powdered soursop, with favorable ratings for appearance, aroma, and taste across all age groups and recipes tested. Statistical analysis reveals significant variations in acceptability for Fish Sinigang, emphasizing the influence of recipe choice on consumer perceptions. Furthermore, observations on the shelf-life of powdered soursop demonstrate its stability over extended periods, suggesting its suitability for commercialization and widespread adoption in both household and culinary settings. The study recommends further research, product refinement, and potential marketing initiatives to promote the use of powdered soursop as a natural souring agent in Filipino cuisine.