Ready-to-eat Chevon Sinina: Novel Formulation Using Extreme Vertices Mixture Design Optimization

Jose Amado Ds. Torreda; Cyril John A. Domingo; Shyree  A. Mancenero; Irish Mae B. Ofiaza; Ivyrene N. Lapidez; Stephen Christian M. Clavaton; Samson L. Molao; Adonis S. Besa

Authors

Jose Amado Ds. Torreda Department of Science and Technology – Science Education Institute, Taguig 1631, Philippines
Cyril John A. Domingo Sultan Kudarat State University, ACCESS, EJC Montilla, Tacurong City, 9800, Philippines
Shyree A. Mancenero Sultan Kudarat State University, ACCESS, EJC Montilla, Tacurong City, 9800, Philippines
Irish Mae B. Ofiaza Sultan Kudarat State University, ACCESS, EJC Montilla, Tacurong City, 9800, Philippines
Ivyrene N. Lapidez Sultan Kudarat State University, ACCESS, EJC Montilla, Tacurong City, 9800, Philippines
Stephen Christian M. Clavaton Sultan Kudarat State University, ACCESS, EJC Montilla, Tacurong City, 9800, Philippines
Samson L. Molao Sultan Kudarat State University, ACCESS, EJC Montilla, Tacurong City, 9800, Philippines
Adonis S. Besa Sultan Kudarat State University, ACCESS, EJC Montilla, Tacurong City, 9800, Philippines

Keywords:

Chevon sinina, Halal, Mixture design, Palapa, Sensory Evaluation

Abstract

Importance of the work: The supply of ready-to-eat (RTE) halal chevon sinina, a traditional
spiced goat‑meat stew from Mindanao, Philippines, remains underdeveloped despite strong
market demand for convenient, culturally rooted halal foods.
Objectives: To optimize the tomato puree-palapa-chili powder proportions in RTE chevon
sinina using an extreme vertices mixture design to maximize sensory acceptability.
Materials and Methods: Optimization involved varying the proportions of tomato puree
(32–43%), palapa (55–65%) and chili powder (2–3%) using an extreme vertices mixture design
applied to RTE chevon sinina. Nine formulations were processed thermally at 121°C for 41 min.
Then, 50 untrained panelists evaluated the samples using a 9-point hedonic scale. Quadratic
models were fitted and the superimposed contour and desirability analyses produced two
optimized formulations, which were validated in triplicate.
Results: Tomato puree, palapa and chili powder significantly affected sensory responses.
Quadratic models for appearance, taste, spiciness and overall acceptability had high coefficients
of determination (0.92–0.95). Superimposition of contour plots for each response variable
identified an optimum region, with a consumer overall acceptability rating ≥ 7.0. Within this
region, optimum formulations comprised all combinations of tomato puree, palapa and chili
powder that met the multi‑response desirability criteria, including two global solutions: 37.5%
tomato puree, 59.8% palapa, 2.7% chili powder and 32.4% tomato puree, 64.9% palapa, 2.7%
chili powder. Validation sensory tests gave overall acceptability scores of 7.68 and 7.76, both
significantly higher than model predictions and within the “like moderately” to “like very much” range.
Main finding: High palapa and chili with low-to-moderate tomato optimally balanced the
flavor, spiciness and appearance in RTE chevon sinina, demonstrating the usefulness of extreme
vertices mixture design for culturally specific RTE product development.