From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients

The study “From Field to Fork: Innovating with Corn Empanadas” explores the nutritional, sensory, and consumer
acceptance aspects of reformulating traditional empanadas using corn as the primary ingredient. Conducted in Ilagan, Isabela -the
Corn Capital of the Philippines-the research aimed to enhance the traditional empanada by integrating locally sourced corn to
promote health, sustainability, and cultural preservation. Nutritional analysis revealed that corn empanadas contain lower fat,
cholesterol, and sodium levels while offering higher fiber, vitamins, and antioxidants than conventional versions. Sensory evaluation
results showed high acceptability across attributes such as flavor, color, and aroma, with overall ratings averaging 8.1 on a 9-point
hedonic scale. Consumer preference testing among children, adults, and the elderly indicated strong cross-generational appeal, with
minor variations in texture and sweetness preferences. The findings highlight corn empanadas as a healthier, locally sustainable,
and culturally rooted alternative to traditional empanadas. This innovation not only revitalizes a local delicacy but also supports
Ilagan’s agricultural economy and aligns with modern trends in functional and sustainable food development.