Acceptability Analysis of (Carob, Tempeh, Honey Truffle) as an Alternative Snack Rich in Antioxidants (Cartemuffle Isoflavones and Polyphenols) to Prevent Breast Cancer

Abstract

The most common cancer that affects women is breast cancer. Carob, honey, and tempeh are potential food modifications in the form of antioxidant-rich chocolate snacks that effectively ward off free radicals that cause breast cancer. The study was conducted to identify the acceptability (color, aroma, taste, and texture) and isoflavone and polyphenol levels of the control formula and CARTEMUFFLE formulas as alternative breast cancer prevention snacks. The study method used a true experimental design with a completely randomized design (CRD). There was a control formula and 3 modified formulas, namely LF1, LF2, and LF3. Further-more, an acceptability test was conducted on 25 moderately trained panelists to determine the most preferred. Due to cost constraints, isoflavone and polyphenol antioxidant content tests were conducted on the control and the most favored formulas. The Results showed that the most preferred formula was formula LF3 4.01 in the preferred category. Isoflavone and polyphenol antioxidant content were higher in LF3 than the control formula/LF0. This study shows the most pre-ferred formula is LF3, containing 0.12 mcg isoflavones and 1.73 mg polyphenols higher than the control. Further research can analyze all formulas' total antioxi-dant, macronutrient, and fiber content and change the cooking technique.