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 American Journal of  
Food Science and Technology (AJFST)

TropiCrisps: LangKamote Chips (Jackfruit & Sweet Potato Fusion)
Lena N. Cañet1*, Marvin R. Tullao1, Ismael Kobe Cruz1

Volume 4 Issue 1, Year 2025
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v4i1.3841
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: September 30, 2024

Accepted: November 02, 2024

Published: June 23, 2025

This research investigates the idea behind “TropiCrisps: Langkamote Chips,” a novel snack 
that creatively uses jackfruit as the main flavor and combines it with sweet potato being 
very nutritious. It seeks to enhance healthy snack consumption and sustainable practices. 
To do this, the product uses modern technologies such as blast freezing and vacuum frying 
to retain important nutritional profiles and improve shelf  life. The study conducted several 
rounds of  tests, sensory testing, proximate testing, and microbiology testing in product 
formulation to guarantee product safety. Findings from the sensory studies showed that 
the acceptable level of  jackfruit chips was achieved in the third trial, while the second trial 
had better sweet potato chips accepted. Proximate analysis showed low moisture movement 
in the jackfruit chips, which played a role in the crispness and longevity of  the product 
compared to the sweet potato chips. FDA microbial limits were achieved on both types. 
Another alternative, this study meets with the UN Sustainable Development Goals (UN 
SDGs) in terms of  encouraging responsible and sustainable food management through the 
use of  locally sourced ingredients. Traditional culinary practices paired with the most up-to-
date processes in food technology present “TropiCrisps: LangKamote Chips” as a healthy, 
green alternative to conventional munchies. Further studies will be conducted to check the 
shelf  of  the product at several conditions in order to ensure the quality of  the product and 
improve future formulas. This study shows how indigenous nutrition can contribute to the 
designing of  new snacks in the Philippines without compromising the health of  its citizens 
or the integrity of  the ecosystem.

Keywords

Blast Freezing, Experimental 
Research, Food Innovation, Healthy 
Food Snack, Vacuum Frying

1 Bulacan State University, Philippines
* Corresponding author’s e-mail: lena.canet@bulsu.edu.ph

INTRODUCTION
The combination of  tropical flavors and nutrient-rich 
root vegetables represents an untapped frontier in snack 
innovation (Kalahal et al., 2024). This gap creates an 
opportunity for ground-breaking advances in the snack 
industry. Journey into “TropiCrisps: LangKamote Chips”, 
a ground-breaking product development initiative set to 
transform the snacking landscape.
The jackfruit, known for its sweet and aromatic flavor 
profile, is a tropical fruit rich in dietary fiber, vitamins, 
and minerals (Swami & Kalse, 2018). Its unique 
texture and taste make it an ideal candidate for culinary 
experimentation, yet its incorporation into snack foods 
remains limited. Sweet potatoes, on the other hand, are 
nutrient powerhouses, packed with antioxidants, vitamins, 
and minerals (Wang et al., 2016). With their natural 
sweetness and satisfying crunch when thinly sliced and 
baked, sweet potatoes offer both flavor and nutritional 
benefits to snack enthusiasts.
“TropiCrisps: LangKamote Chips” combines the exotic 
allure of  jackfruit with the wholesome goodness of  
sweet potatoes, creating a tantalizing flavor experience 
unlike any other. Beyond mere taste, this innovative 
fusion embodies a significant contribution to the 
diversification and enrichment of  the snack market, 
offering consumers a healthier alternative to traditional 
potato chips. Moreover, the creation of  “TropiCrisps: 
LangKamote Chips” aligns seamlessly with the United 

Nations Sustainable Development Goals (UN SDGs). 
By promoting the use of  sustainably sourced ingredients 
and encouraging responsible consumption practices, this 
product supports the goals of  sustainable agriculture, 
responsible consumption, and health and well-being 
(United Nations, 2020).
Through this study, the researchers embarked on a journey 
to explore the research, development of  “TropiCrisps: 
LangKamote Chips”, unveiling its potential to reshape 
both the snacking industry and the pursuit of  global 
sustainability.

LITERATURE REVIEW
The vast culinary culture of  the Philippines is influenced 
by local fruits and root crops which include langka known 
as jackfruit and kamote better known as sweet potatoes 
that are used in both sweet and savory dishes (Guiriba, 
2019) Jackfruit for instance has a sweet-fragrant taste, 
thus used widely in making sweet dishes like minatamis na 
langka as well as in cooking savory foods such as coconut 
milk with jackfruit. In the same manner, sweet potatoes 
are also quite the flexible ingredient appearing in foods 
such as kamote cue sold in roadsides and in traditional 
desserts which include ube halaya and ginataang bilo-bilo 
which is a dish where sweet potatoes and jackfruit are 
served with milk filling; thus a mouthwatering sauce.
While there are many of  these ingredients available for 
snacking, the native cooked snacks in the Philippines shelf  



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Am. J. Food. Sci. Technol. 4(1) 99-103, 2025

are significantly lesser in quantity than other more popular 
or imported snacks in the Philippines, thus the, accept 
failure to see how these local crops can be used in giving 
rise to healthy creative snacking alternatives. Although 
this has always been interpreted with the absence of  
ensuring the value addition of  the local tropical fruits and 
roots in new foods, the reverse is happening.
However, the snack market in the Philippines 
predominantly featured imported or processed snacks, 
often lacking the nutritional benefits of  locally sourced 
ingredients (USDAFAS, 2024). This presented a gap in 
the market and an opportunity for the development of  
innovative snack products that celebrated the country’s 
rich biodiversity while promoting health and wellness.
Addressing this gap, the proposed study aimed to explore 
the feasibility and consumer acceptance of  “TropiCrisps: 
LangKamote Chips” within the Philippine context. By 
leveraging the unique flavors and nutritional benefits 
of  jackfruit and sweet potatoes, this innovative snack 
offering had the potential to resonate deeply with Filipino 
consumers, tapping into their cultural appreciation for 
local ingredients and their growing interest in healthier 
snack options.
To ensure that “TropiCrisps: LangKamote Chips” 
maintained their nutritional content and remained healthy, 
the product utilized advanced technology in blast freezing 
and vacuum frying. Blast freezing preserved the natural 
flavors and nutrients of  the jackfruit and sweet potatoes 
(University of  Minnesota Extension, n.d.), while vacuum 
frying minimized the use of  oil and reduced the formation 
of  harmful compounds (Belkova et al., 2019), resulting 
in a healthier snack option without compromising taste 
or texture. Moreover, the development of  “TropiCrisps: 
LangKamote Chips” aligned with the Philippines’ 
commitment to achieving the United Nations Sustainable 
Development Goals (UN SDGs), particularly Goal 2 
(Zero Hunger), Goal 3 (Good Health and Well-being), 
and Goal 12 (Responsible Consumption and Production). 
By promoting the use of  locally sourced, sustainably 
produced ingredients and offering a healthier alternative 
to traditional snacks, “TropiCrisps: LangKamote Chips” 
contributed to the country’s efforts to build a more 
sustainable and resilient food system.
Through this study, the researchers sought to shed light 
on the potential of  indigenous ingredients to drive 
innovation in the snack industry, promote healthier 
eating habits, and support sustainable development in the 
Philippines.

MATERIALS AND METHODS
The methodology for developing “TropiCrisps: 
LangKamote Chips (Jackfruit & Sweet Potato Fusion)” 
was carried out through several key steps to ensure 
the creation of  a high-quality, nutritious snack product 
aligned with consumer preferences and sustainability 
principles.
Local suppliers of  jackfruit and sweet potatoes were 
identified to procure fresh, high-quality ingredients, 

fostering partnerships with farmers and agricultural 
cooperatives to promote sustainable sourcing 
practices. Recipe development proceeded through 
sensory evaluations and taste tests, optimizing flavor 
combinations, ingredient ratios, and texture using food 
science techniques, while considering Filipino tastes and 
preferences.
Prototyping of  “TropiCrisps: LangKamote Chips” 
involved small-scale production trials, employing blast 
freezing and vacuum frying technologies to preserve 
nutritional content and enhance shelf  stability. Nutritional 
analysis was conducted to compare the product’s 
nutritional profile with traditional snacks, highlighting its 
health benefits.
Consumer acceptance studies gauged sensory attributes, 
taste preferences, and purchase intent among target 
demographics through surveys, focus groups, and taste 
panels. Market testing, in collaboration with retailers and 
foodservice establishments, assessed consumer feedback 
and sales performance, guiding product refinement.
A sustainability assessment evaluated environmental 
impact and social responsibility initiatives across the 
product lifecycle. Continuous improvement efforts 
focused on refining the formulation, packaging, and 
marketing strategies based on consumer insights and 
market trends to ensure the long-term success of  
“TropiCrisps: LangKamote Chips” in the marketplace.

Figure 1: Flowchart for Research Design



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Am. J. Food. Sci. Technol. 4(1) 99-103, 2025

Figure 2: Flowchart for Preparation of  “TropiCrisps: 
LangKamote Chips”

Figure 3: Different stages of  “TropiCrisps: LangKamote 
Chips”

Standardization of  the Product
The study aimed to create and establish the ideal 
combination of  jackfruit (langka) and sweet 
potato (kamote). The resulting product underwent 
standardization through numerous modifications at 
the food innovation center, as well as rigorous sensory 
assessment by analytical testing laboratory technicians.
Three distinct trials were developed and then evaluated 
using organoleptic assessments and a 5-point hedonic 
scale rating system. The product’s formulation was refined 
and adjusted based on the sensory evaluation results.

Table 1: Composition of  Ingredients
Ingredients Trial 1 Trial 2 Trial 3
Jackfruit 233 g 682 g 470 g
Kamote 390 g 1570g 1328g

The final version of  the product was created by 
incorporating changes suggested by the technical staff  at 
the food innovation center. The resulting “TropiCrisps: 
LangKamote Chips” underwent sensory evaluation. 
Among the three trials evaluated, the third version 
received the highest sensory evaluation rating and was 
designated as the standard sample.
In the previous testing conducted inside the facility, it 
was determined that the optimal starting parameters for 
Frying Tank Temperature (Frying Temperature of  the 
sample) and Pre-Heating Tank Temp (Pre- Heating of  oil 
before transferring to Frying Tank) are 90°C and 110 °C 
respectively for all the previous experiments and a base 
of  25 minutes cooking time for 1 Kg sample size. It was 
also determined that the addition of  sample size weight 
by approximately 1 kg only increases cooking time by 1-2 
minutes depending on the material.
A total of  3 Trials were conducted in both Jackfruit 
and Camote before achieving the preferred results. In 
Jackfruit the first trial conducted with a cooking time 
of  25 minutes yielded a result of  optimal color, texture, 
crispiness, and taste proving that the initial parameters are 
effective. In the 2nd trial, it was determined that increasing 
the sample size to 3 kg from 1 kg and increasing the 
time to 28 minutes yielded with darker color and crisper, 
although it started to develop a burnt taste. In the 3rd trial 
increasing the 1 Kg sample size from 1 kg to 2 kg and 
with an increased temperature of  26 minutes, provided 
the best results in all 3 with optimal color, texture, crisp, 
and higher sample size for more efficient production.
In the development of  Camote Chips, the same as in 
Jackfruit, with an initial parameter of  90 degrees Celsius 
of  frying temp, and an increased cooking time of  26 
minutes due to varying thickness. In the 1st trial, it was 
determined that it yielded optimal color, although the 
sample lacked in crisp. In the 2nd trial, by increasing 
sample size and frying temp, the products produced had 
more dark color but yielded optimal crispiness. In the 3rd 
trial, by increasing the frying temperature to 29 minutes 
to further develop crisp, failed, producing a distinct burn 
taste. In the result of  the 3 trials, it was determined that 



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the successful parameters were developed in trial 2.

Studies on the Product’s Shelf  Life
Conducting shelf  life studies for “TropiCrisps: 
LangKamote Chips” is crucial to ascertain its storage 
stability and overall quality over time. By monitoring the 
product’s shelf  life at different storage periods, ranging 
from initial storage to 15 days, 30 days, and 45 days, we 
can gain valuable insights into its keeping quality under 
various conditions. These studies allow us to assess any 
changes in the physical attributes, nutrient content, and 

microbial safety of  the product throughout the storage 
period. Such monitoring is essential for ensuring that 
“TropiCrisps: LangKamote Chips” maintains its desired 
characteristics and remains safe for consumption 
throughout its shelf  life. Additionally, understanding the 
factors that influence the product’s shelf  life enables us 
to implement appropriate storage practices and packaging 
strategies to prolong its freshness and enhance consumer 
satisfaction.

Sensory Evaluation

Table 2: Summary of  vacuum fryer parameters and moisture content
Trial Fresh 

weight (g)
Dry 
Weight(g)

Moisture 
Content(g)

%Moisture 
removed

Cooking 
Time (min)

Frying Tank 
Temp (°C)

Pre- Heating 
Tank Temp(°C)

Jackfruit
1 1000 233 767 76.70 25 90 110
2 3000 682 2318 77.27 28 90 110
3 2000 470 1530 76.50 26 90 110
Sweet Potato
1 1000 390 610 61.00 26 90 110
2 4000 1570 2430 60.75 28 90 110
3 3479 1328 2151 61.83 29 90 110

Table 3: Mean scores for different organoleptic attributes of  "TropiCrisps: LangKamote" samples.
Jackfruit
Sensory Attributes Trial 1 Trial 2 Trial 3
Appearance 4 3 5
Color 5 4 5
Taste 5 4 5
Texture 4 4 4
Flavor 5 5 5
Overall acceptability 4.6 4 4.8
Sweet Potato
Sensory Attributes Trial 1 Trial 2 Trial 3
Appearance 3 5 4
Color 4 5 4
Taste 4 4 3
Texture 5 5 4
Flavor 5 5 5
Overall acceptability 4.4 4.8 4

Proximate Analysis of  the Product

Table 4: Score for standardized "TropiCrisps: LangKamote" samples
Parameters Jackfruit Sweet Potato
Moisture (%) 1.18% 4.13%
Water Activity 0.240 aw 0.218 aw
Crude Fat (%) 33.09% 37.34%



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CONCLUSIONS
Sensory evaluation of  ‘TropiCrisps: LangKamote Chips’ 
using three trials for each of  jackfruit and sweet potato 
varieties revealed that the third trial for jackfruit scored 
the highest for all sensory attributes, while for sweet 
potato chips, trial two was better in terms of  appearance, 
taste, and overall acceptability. Proximate analysis revealed 
that jackfruit chips had lower moisture content and water 
activity than sweet potato chips, whereas sweet potato 
chips had a slightly higher crude fat content. Microbial 
analysis showed that these two varieties met FDA 
standard microbial specifications ensuring the safety of  
the product for consumption.
There results imply that the production process parameters 
optimal for jackfruit chips and sweet potato chips differ, 
which makes it necessary for separate trials for each 
ingredient. The expected fact might have accurately come 
from the lower moisture and water activity present in 
jackfruit chips as compared to sweet potato chips, which 
may lead to crispiness and more shelf-life extension. 
The microbial analysis aspect assured safety standards 
for consumers. The successful establishment of  the 
‘TropiCrisps: LangKamote Chips’ validates the sound 
use of  rigorous testing methods for optimally sensory 
attributes, nutritional composition, and safety. Going 
forward, continued research and development and shelf  
life monitoring will be vital in improving product quality, 
nutritional composition, and marketing performance in 
the market.

REFERENCES
Belkova, B., Hradecký, J., Hurková, K., Forštová, V., 

Vaclávík, L., & Hajšlová, J. (2018). Impact of  vacuum 
frying on quality of  potato crisps and frying oil. Food 

Chemistry, 241, 51-59. https://doi.org/10.1016/j.
foodchem.2017.08.062

Guiriba, G. O. (2019). Documentation of  Indigenous 
Knowledge on Production And Post-Harvest 
Management Of  Sweet Potato In The Bicol Region, 
Philippines. Journal of  Asian Rural Studies, 3(1), 93.

Kalahal, S. P., Gavahian, M., & Lin, J. (2024). Development 
of  innovative tigernut-based nutritional snack 
by extrusion process: effects of  die temperature, 
screw speed, and formulation on physicochemical 
characteristics. Quality Assurance and Safety of  Crops 
& Foods, 16(1), 1–22. https://doi.org/10.15586/qas.
v16i1.1310

Swami, S. B., & Kalse, S. K. (2018). Jackfruit (Artocarpus 
heterophyllus): Biodiversity, nutritional contents, and 
health. In S. K. Kedia, A. Prakash, & G. A. Ravishankar 
(Eds.), Bioactive molecules in food (pp. 87–101). Springer.

United Nations. (2020). The Sustainable Development Goals 
Report 2020. UN DESA.

United States Department of  Agriculture Foreign 
Agricultural Service. (2024). Snack Foods Market Brief  - 
Manila, Philippines [Report RP2024-0015]. Retrieved from 
https://apps.fas.usda.gov/newgainapi/api/Report/
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ck%20Foods%20Marke t%20Br ie f_Mani l a_
Philippines_RP2024-0015.pdf

University of  Minnesota Extension. (n.d.). The science of  
freezing foods. Retrieved August 2024, from https://
extension.umn.edu/preserving-and-preparing/
science-freezing-foods

Wang, S., Nie, S., & Zhu, F. (2016). Chemical constituents 
and health effects of  sweet potato. Food Research 
International, 89(Pt 1), 90–116. https://doi.org/10.1016/j.
foodres.2016.08.032

Table 5: Microbial Analysis of  the product:
Parameters Jackfruit Sweet Potato FDA Standard
Aerobic Plate Count < 10^3 cfus/g < 10^3 cfus/g < 10^4 cfus/g
Coliform Count < 10^1 cfus/g < 10^1 cfus/g < 10^2 cfus/g
Yeast Count < 10^1 cfus/g < 10^1 cfus/g < 10^2 cfus/g
Molds Count < 10^2 cfus/g < 10^2 cfus/g < 10^3 cfus/g


