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

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.