Consumers’ Sensory Attributes of Malunggay Kalabasa Chips in Relation to Acceptability and Overall Satisfaction

Abstract

This study examined the relationship between the sensory attributes of malunggay-kalabasa chips and the level of acceptability and overall satisfaction among respondents at Molave Vocational and Technical School during the school year 2025–2026. A descriptive-correlational research design was employed, involving 27 teachers and 73 students as respondents. Data were collected using a standardized sensory evaluation questionnaire adapted from the Philippine Science and Technology framework. Statistical tools such as frequency count, weighted mean, Mann–Whitney U test, Kruskal–Wallis test, and Pearson product–moment correlation were utilized, with a significance level set at 0.05. Findings revealed that teachers generally rated the sensory attributes—particularly flavor and aroma—as "liked moderately," whereas students rated these attributes as "liked very much." Both groups evaluated texture as "liked very much" and assessed the product as very satisfactory overall. Significant differences were found in sensory attributes and acceptability across age and sex groups. Moreover, a significant relationship was established between sensory attributes and overall acceptability and satisfaction. The results indicate that improvements in sensory qualities significantly increase consumer acceptance, highlighting the potential of malunggay-kalabasa chips as a marketable, acceptable food product.