Home⇛Isabela State University Linker The Journal of Emerging Research in Agriculture, Fisheries and Forestry⇛vol. 6 no. 1 (2026)

Development and Organoleptic Assessment of Indian Mango Crackers

Jonathan S. Balog | Maria Sabrina B. Estavillo | Vilma U. Atalin | Kristina Manaligod | John Paolo N. Faustino | Jack B. Pagaran | Jennifer A. Panao | Dominic G. Rodriguez

Discipline: food sciences

 

Abstract:

The Indian mango (Mangifera indica L. var. Katchamita) is a productive but largely neglected cultivar in the Philippines. This variety of mango is often ignored or underestimated because of its sharp taste and limited use in processing. This research aimed to develop and assess Indian mango-based crackers with two experimental formulations (Variant 1213: mango puree; Variant 4050: mango essence) compared to a commercial control (Variant 8448). Microbiological analysis showed that all the variants conformed to Department of Health, Food and Drug Administration, and Codex Alimentarius requirements. There were 66 respondents who performed the sensory evaluation, revealing significant differences in taste, texture, aroma, appearance, and overall acceptability (p < 0.001). The commercial control was better in all respects than the prototype variants; however, Variant 1213 showed moderate acceptability but required refinement in crispness and oil absorption. Preliminary market survey results showed that most consumers were in favor of buying processed Indian mango products, with jams, chips/crackers, and pickles being the most acceptable ones. The results indicate that Indian mango may be a springboard for value-added innovations and rural enterprise development as long as product formulations are optimized and wider consumer acceptance is achieved.



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