CC BY 4.0Estabillo, Imma Concepcion G.Parba, Marc Anthony Louis D.Delos Santos, Lourene France J.Mundala, Irish Ann B.Fernandez, Jerald B.2026-06-162026-06-162026-05Parba, M. A. L. D., Delos Santos, L. F. J., Mundala, I. A. B., & Fernandez, J. B. (206). Development of Pinakbet kropek. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/1844Full textThis study developed and evaluated the acceptability of Pinakbet Kropek as a nutritious alternative snack. It aimed to standardize formulation and processing methods and assess sensory characteristics, physicochemical properties, microbiological quality, packaging, labeling, and production cost. Four formulations using different ratios of taro starch and cassava starch ratios (60:40, 70:30, 80:20, and 90:10) were tested. Treatment 4 (90:10) was identified as the most preferred based on evaluations by consumers and trained panelists. It was described as light brown, slightly salty, with a sligh fish and pinakbet flavor, very crunchy, and a moderately hard texture. Physicochemical analysis showed moisture (9.31 g/100 g), ash (0.153 g/100 g), fat (1.14 g/100 g), protein (2.72 g/100 g), fiber (0.23 g/100 g), carbohydrates (86.45 g/100 g), and water activity (0.584). Microbiological results met safety standards with low counts of bacteria, coliforms, molds, and yeasts. Production cost was Php 40.25 per 100 g pack, indicating potential market viability in local markets in the future.xii, 101 p.: ill. (col.).enMicrobiological laboratories--Quality controlFood--Sensory evaluationSensory evaluationThesis