Consumer perception and market potential of banana (Musa acuminata)-stabilized leche flan

The study aimed to determine the sensory characteristics and acceptability of banana-stabilized leche flan. To determine also the consumers’ perception and market potential of the formulation that is an alternative to the traditional dessert. This product addresses dietary restrictions and allergen concerns while promoting the use of local agricultural produce. The quantitative sensory analysis revealed a significant difference in appearance among the three formulations (test statistic = 10.4, p = 0.006), leading to the rejection of the null hypothesis. Pairwise comparisons indicated that Formulation 1 differed significantly from Formulation 2 (p = 0.003) and Formulation 3 (p = 0.010), while no significant difference was observed between Formulation 2 and 3 (p =0.660). It is suggesting that the variation in appearance was primarily influenced by Formulation 1. In contrast, there is no significant differences were found among the formulation in terms of aroma (test statistic =1.35, p=0.509), taste (test statistic = 2.27, p =0.321), and texture (test statistic = 0.747, p = 0.688), indicating comparable sensory qualities across all formulations in these attributes. Therefore, among the three formulations, Pilko emerged as the most favorable stabilizer due to its highest general acceptability rating, despite having slightly lower appearance scores compared to latundan and Lakatan. Since no significant differences were observed in aroma, taste and texture, all formulations can be considered comparable; however, Pilko variety is recommended based on overall consumer preferences. Using the thematic analysis, the four themes are perceived health benefits, dietary inclusivity, consumer interest, and high purchase intention. The respondents viewed the product as nutritious and suitable for those with dietary restrictions such as egg allergies and plant-based preferences. Despite of the minor flavor concerns, most of the participants expressed willingness to try and purchase the product due to its uniqueness and perceived health value. Overall, the findings suggest that banana-based stabilization is a viable alternative to eggs in leche flan production, with strong consumer acceptance and promising market potential. This research contributes valuable insights for food innovators and entrepreneurs for developing sustainable, inclusive dessert options.