DEVELOPMENT OF SALAD DRESSING USING LOCAL VINEGARS

This research study aimed at developing salad dressing, specifically vinaigrettes using vinegars from the Philippines. The trainer and the trainees of Cookery NC II have observed that salad dressings prepared in most restaurants make use of vinegars imported from other countries such as balsamic or apple cider. Bottled salad dressings from local manufacturers also utilize the same ingredients. This led them to determine the possibility of using vinegars produced in the country as an ingredient in salad dressings. The conceptual framework utilized was theProduct Development framework, a systematic, commercially oriented research to develop products and processes satisfying a known or suspected consumer need. The Cookery NC II qualification spearheaded the product development process. Factors considered in the product development included aroma, flavor, acidity, consistency and general acceptability. After the initial idea generation, screening and development of three product samples using Paombong, tuba and Iloko vinegars all mixed with sunflower oil, product test was with a controlled group consisted of thirty-one (31) trainees. An evaluation sheet using the nine-point hedonic scale was prepared for the conduct of testing to establish the overall preference and acceptability with the products from the respondents. The results of the product tests showed that two of the vinaigrettes, specifically using tuba and Iloko vinegars have high degrees of preferences. More than 65% of the respondents favored the milder taste and balanced flavor of the two dressings. pH levels of the vinegars and the vinaigrettes were measured as well and these confirm the result of the product test. Based on the results, it was concluded that the vinaigrette Tuba with sunflower oil and vinaigrette Iloko with sunflower oil are viable products as salad dressings. The taste are distinctly Filipino and can be used on regular salad greens as a more affordable option. The general quality was acceptable and satisfied the needs of the intended consumers. Recommendations were the production and sales of the vinaigrette at TESDA Women's Center. Likewise, the conduct of a feasibility study to determine the viability of commercializing the product in bottled packaging was suggested