Aywan ti Kultura: A Formulation Study on the Valorization of Tapey-Lees for Nutritional Fortification of Cheesecake

Abstract

In the evolving landscape of food innovation, sustainability and functionality are becoming essential in product development. The global food industry is shifting from traditional focuses on taste and shelf life to products that enhance nutrition and address environmental concerns, particularly waste reduction. In the Cordillera Administrative Region of the Philippines, the fermentation of tapey, a traditional rice wine, leaves behind lees that are often discarded despite being rich in antioxidants, proteins, and bioactive compounds. This study investigates the use of tapey lees to fortify food, promoting sustainability and cultural heritage. It examines the incorporation of tapey lees into cheesecake formulations to assess their impact on nutritional value, sensory qualities, and consumer acceptability. An experimental design was employed, where tapey lees were collected, processed, and added to cheesecakes in varying amounts. Proximate nutrient analysis was conducted alongside sensory evaluations by food development experts and consumer acceptability tests to gauge perceptions and willingness to adopt the fortified product. Findings revealed that tapey lees significantly enhanced the nutritional profile of the cheesecake, increasing protein, fiber, and antioxidant levels. Sensory evaluations showed that moderate incorporation preserved desirable taste and texture, while higher levels negatively affected acceptability. Consumer feedback was positive, particularly regarding health benefits and cultural significance. This study demonstrates the potential to transform tapey lees from waste into a valuable ingredient for functional food innovation, highlighting the need for future research to refine formulations and expand applications that support community livelihoods and environmental stewardship.