From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients

INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN MULTIDISCIPLINARY EDUCATION ISSN (print): 2833-4515, ISSN (online): 2833-4531 Volume 04 Issue 10 October 2025 DOI: 10.58806/ijirme.2025.v4i10n15 Impact factor6.748 Page No. 1105-1111 1105 Page com.ijirme.www 5Issue 10 October 202 4 IJIRME, Volume From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients Rocelle C. Gerardo Isabela State University Ilagan Campus, Ilagan City, Philippines 3300 ABSTRACT: The study “From Field to Fork: Innovating with Corn Empanadas” explores the nutritional, sensory, and consumer acceptance aspects of reformulating traditional empanadas using corn as the primary ingredient. Conducted in Ilagan, Isabela -the Corn Capital of the Philippines-the research aimed to enhance the traditional empanada by integrating locally sourced corn to promote health, sustainability, and cultural preservation. Nutritional analysis revealed that corn empanadas contain lower fat, cholesterol, and sodium levels while offering higher fiber, vitamins, and antioxidants than conventional versions. Sensory evaluation results showed high acceptability across attributes such as flavor, color, and aroma, with overall ratings averaging 8.1 on a 9-point hedonic scale. Consumer preference testing among children, adults, and the elderly indicated strong cross-generational appeal, with minor variations in texture and sweetness preferences. The findings highlight corn empanadas as a healthier, locally sustainable, and culturally rooted alternative to traditional empanadas. This innovation not only revitalizes a local delicacy but also supports Ilagan’s agricultural economy and aligns with modern trends in functional and sustainable food development. KEYWORDS: Corn empanada, food innovation, sensory evaluation, nutritional analysis, sustainable food systems, Ilagan Isabela I. INTRODUCTION Food serves as both a cultural expression and a means of innovation, linking people to their agricultural roots while adapting to modern tastes and technologies. In the Philippines, where cuisine reflects regional identity and local abundance, the relationship between food and agriculture is particularly pronounced. The project “From Field to Fork: Innovating with Corn Empanadas” seeks to transform a traditional delicacy by integrating innovation with cultural heritage, specifically through the creative use of corn as a main ingredient in the empanada. This study is especially relevant to Ilagan City, Isabela, recognized as the Corn Capital of the Philippines, where corn production sustains livelihoods and represents the city’s agricultural pride (City of Ilagan Agriculturist Office, n.d.). Despite this abundance, corn remains underutilized in the region’s culinary repertoire, often overshadowed by rice or wheat-based dishes. The empanada, a stuffed pastry introduced during the Spanish colonial period, has long been indigenized throughout the country, with the most popular variant—the Ilocos empanada—made from rice flour and filled with green papaya, mung bean sprouts, egg, and local sausage. In Ilagan, however, the empanada has not yet evolved to showcase corn, the city’s most significant crop. This gap provides an opportunity to reimagine a beloved Filipino snack in a way that highlights local produce, strengthens cultural identity, and promotes sustainable food innovation. As Mercado and Andalecio (2020) note, culinary heritage is not static; it continuously adapts to changing social and economic contexts while maintaining a sense of authenticity. The reinvention of the empanada using corn aligns with this evolving notion of heritage, preserving its cultural essence while integrating modern food processing techniques to meet contemporary preferences. The From Field to Fork concept provides the framework for this project, emphasizing a sustainable food system that connects local production, processing, and consumption in a cohesive cycle (Food and Agriculture Organization [FAO], 2018). By sourcing corn directly from Ilagan’s farmers and engaging food technologists and culinary experts, the project promotes a collaborative approach that enhances both product quality and community involvement. This initiative not only aims to develop a distinct corn-based empanada but also to demonstrate how local resources can be transformed into value-added products that strengthen rural economies. According to the Philippine Information Agency (2025), national agricultural programs have recently focused on cornbased product development to diversify income sources for farmers and reduce dependence on imported wheat. Training and capacity-building activities organized by the Agricultural Training Institute have empowered Isabela’s corn farmers to explore processing methods that expand corn’s market potential. Similarly, Viscarra (2023) emphasized that corn possesses vast underutilized commercial potential, particularly in food processing industries that can create unique and culturally resonant products. The proposed corn empanada therefore embodies not just a culinary innovation but also an economic strategy that aligns with Ilagan’s agricultural development goals. From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients 1106 Page com.ijirme.www 5Issue 10 October 202 4 IJIRME, Volume Modernizing traditional foods presents both challenges and opportunities. According to Bessiere and Tibere (2013), innovation in heritage cuisine must be approached carefully to avoid alienating consumers who value authenticity. However, innovation can also breathe new life into traditional dishes by improving their sensory, nutritional, and functional attributes. Espinosa (2021), for example, demonstrated that nixtamalization—a process that enhances corn’s texture, flavor, and nutritional content—can increase the consumer appeal of corn-based snacks. Incorporating such techniques into empanada production could yield a product that satisfies both tradition and modern sensibilities. Furthermore, the development of corn empanadas supports the global “farm-totable” movement, which prioritizes locally sourced, minimally processed, and environmentally sustainable food products (FAO, 2018). Locally produced corn-based empanadas reduce transportation costs, minimize waste, and foster economic self-sufficiency within the community. Beyond nutrition and sustainability, this project has cultural and tourism potential. Introducing a signature “Corn Empanada of Ilagan” could strengthen the city’s identity and contribute to regional culinary tourism, similar to how the Ilocos empanada symbolizes the heritage of Northern Luzon. As food-based tourism continues to grow, locally inspired innovations like the corn empanada can serve as markers of cultural distinctiveness, linking food to place and experience. This research paper “From Field to Fork: Innovating with Corn Empanadas” embodies the convergence of heritage, innovation, and sustainability. It envisions the empanada not merely as a snack but as a representation of Ilagan’s agricultural legacy and creative potential. The project seeks to demonstrate how traditional foods can evolve without losing authenticity, reflecting the dynamic relationship between local culture and global modernization. By integrating corn—the city’s most abundant and emblematic crop— into a culturally significant food product, the initiative supports Ilagan’s pursuit of economic vitality, food security, and cultural preservation. Through collaboration among farmers, food technologists, and local entrepreneurs, this innovation aims to promote a resilient food system that celebrates tradition while embracing progress. The corn empanada of Ilagan thus stands as a symbol of transformation—from field to fork—where local identity, sustainability, and culinary creativity converge to redefine the possibilities of Filipino cuisine. This study aims to explore whether creating a corn-based empanada can improve the taste and nutritional benefits of traditional empanadas while also supporting sustainable farming practices. Specifically, the research will address the following questions: 1. What nutritional benefits does corn provide when used as the main ingredient in empanadas? 2. How do the taste and texture of corn empanadas stack up against traditional empanadas? 3. What health benefits might corn empanadas offer compared to traditional empanadas? 4. Which type of empanada do different demographic groups (children, adults, and the elderly) prefer? In addressing these questions, the study embarks on the process of innovation in traditional empanadas, taking corn as the main crop ingredient. This may be a healthier and more sustainable food product, but it also has huge cultural relevance. This can also help inculcate in people of all ages the habit of consuming healthy foods and helped the forgoing of local corn farmers' sales due to high demand. The objective of the study are 1. To analyze the nutritional content of corn as a primary ingredient in empanadas compared to traditional empanada fillings. 2. To evaluate the sensory characteristics of corn empanadas including taste texture and overall consumer satisfaction 3. To assess the potential health benefits of consuming corn empanadas in comparison to traditional empanadas. 4. To determine consumer preferences for corn empanadas across different demographic groups children adults and elderly. II. METHODOLOGY This chapter contains the materials / ingredients, utensils, experimental treatment, experimental design, collection of the data, statistical tools and analysis used in the study. Research Design The study employed a single factor experiment in a Completely Randomized Design (CRD) with one replication. The data were analysed using Analysis of Variance (ANOVA) at 5% and 1% levels of significance. The independent variable was the corn-based empanada formulation, while the dependent variables included sensory evaluation factors such as taste, texture, and overall acceptability. Experimental Treatment The study focuses on the innovation of traditional empanadas by using corn as the primary ingredient in both the dough and filling. The experimental treatments involve developing various formulations of corn empanadas to enhance their nutritional value, taste, and overall acceptability. Corn flour is used as the base for the dough, while the filling includes corn kernels combined with other vegetables and seasonings. The goal is to create a healthier and more appealing version of empanadas that will attract consumers and support local corn production. From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients 1107 Page com.ijirme.www 5Issue 10 October 202 4 IJIRME, Volume Materials /Ingredients Needed in Making Corn Empanadas These materials are essential for making corn empanadas from scratch, ensuring a smooth preparation process and delicious final product. Table 1: Materials and Ingredients Preparation Category Materials Ingredients for Dough - Corn flour (masa harina) - All-purpose flour (optional, for texture) - Salt - Water - Oil or butter - Eggs (for binding and egg wash) Ingredients for Filling - Corn kernels (fresh, canned, or frozen) - Carrots (diced) - Red bell pepper (diced) - Tomato sauce - Ketchup - Salt - Pepper - Paprika - Sugar (optional, for flavor balance) - Oil (for sautéing) Cooking Utensils and Equipment - Mixing bowls (for dough and filling preparation) - Measuring cups and spoons (for precise ingredient measurement) - Rolling pin (for flattening dough) - Empanada press or round cutter (to shape the dough) - Frying pan or deep fryer (for frying empanadas) - Baking sheet (if baking the empanadas) - Parchment paper (for lining the baking sheet) - Basting brush (for applying egg wash) - Knife and chopping board (for cutting vegetables) - Sauté pan (for cooking the filling) - Spoon or spatula (for mixing and spreading the filling) Additional Materials - Cling wrap or damp cloth (to cover the dough and keep it moist) - Paper towels (for draining excess oil after frying) - Serving platter or dish (for presentation) Procedure in Making Corn Empanadas 1. Preparation of Dough 1.1. In a large mixing bowl, combine 2 cups of corn flour, 1 cup of all-purpose flour (optional), and 1 teaspoon of salt. 1.2. Gradually add 1 cup of warm water and 2 tablespoons of oil or melted butter to the flour mixture. 1.3. Mix thoroughly until the ingredients form a soft dough. If needed, add more water, one tablespoon at a time, to achieve the desired consistency. 1.4. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. 1.5. Cover the dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes. 2. Preparation of Filling 2.1. Heat 2 tablespoons of oil in a sauté pan over medium heat. 2.2. Add 1 cup of diced carrots and 1 cup of diced red bell pepper. Sauté for 3-4 minutes until the vegetables are slightly softened. 2.3. Add 1 cup of corn kernels and continue to sauté for another 3 minutes. 2.4. Stir in ½ cup of tomato sauce, 2 tablespoons of ketchup, 1 teaspoon of paprika, and a pinch of salt, pepper, and sugar to taste. 2.5. Cook the mixture for 5-7 minutes, stirring occasionally, until the filling thickens and the flavors are well combined. 2.6. Remove from heat and let the filling cool completely before using. From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients 1108 Page com.ijirme.www 5Issue 10 October 202 4 IJIRME, Volume 3.Assembly of Empanadas 3.1. Divide the dough into small balls, about the size of a golf ball. 3.2. On a lightly floured surface, roll each dough ball into a flat, round disc about 1/8-inch thick. 3.3. Place 1-2 tablespoons of the prepared filling in the center of each disc. 3.4. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges. 4. Cooking the Empanadas 4.1. For frying: Heat oil in a frying pan over medium heat. Fry the empanadas in batches until golden brown and crispy, about 2-3 minutes per side. Remove from the oil and drain on paper towels. 4.2. For baking: Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. 4.3. Brush the tops with a beaten egg for a golden finish. Bake for 20-25 minutes, or until golden brown. 5. Serving 5.1. Let the empanadas cool slightly before serving. Serve warm, with your choice of dipping sauce, if desired. Enjoy the innovative corn empanadas as a delicious and nutritious alternative to traditional empanadas. III. RESULTS AND DISCUSSION This chapter presents the results, discussion, and the personal insight that the researchers have gathered. A. To analyze the nutritional content of corn as a primary ingredient in empanadas compared to traditional empanada fillings. Corn, as a primary ingredient, provides a nutrient-rich alternative to the traditional wheator rice-based empanada dough and meatheavy fillings. It is a good source of dietary fiber, complex carbohydrates, and essential vitamins and minerals such as vitamin A, magnesium, and iron. Corn also contains antioxidants like carotenoids (notably lutein and zeaxanthin), which promote eye and cellular health (Lopez-Martinez et al., 2009). In contrast, traditional empanadas—typically made with refined flour and high-fat meat fillings—tend to be higher in saturated fat, cholesterol, and sodium but lower in fiber and micronutrient content (Zhao et al., 2018). The table below provides a comparative nutritional profile between a standard traditional empanada and a corn-based empanada, based on estimated serving size (one piece, approximately 100 g). Table 2: Nutritional Contents Nutrient Traditional Empanada Corn Empanada (Estimated) % Daily Value (Corn Empanada) (Based on 2000 Calorie Diet) Calories 280–320 kcal 220–280 kcal — Total Fat 12–16 g 8–12 g 10–15% Saturated Fat 4–6 g 2–4 g 10–20% Cholesterol 25–35 mg 15–25 mg 5–8% Sodium 350–450 mg 250–350 mg 10–15% Total Carbohydrate 35–45 g 30–40 g 10–13% Dietary Fiber 1–2 g 2–4 g 8–16% Total Sugars 6–10 g 5–8 g — Protein 7–10 g 5–7 g 10–14% Vitamin A Low Moderate 15–25% From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients 1109 Page com.ijirme.www 5Issue 10 October 202 4 IJIRME, Volume Vitamin C Low Moderate 10–20% Calcium 1–2% 2–5% 2–5% Iron 2–4% 4–8% 4–8% Note: Nutritional values are approximate and based on standard recipes adapted from Lopez-Martinez et al. (2009), Serna-Saldivar (2016), and FAO (2018). As the Table 2 shows, the corn empanada provides a lower-calorie, higher-fiber alternative that retains comparable protein while reducing unhealthy fats and sodium. Additionally, nixtamalized corn enhances calcium and niacin bioavailability, contributing to better micronutrient intake (Serna-Saldivar, 2016). Hence, from a nutritional standpoint, corn empanadas can be considered a more balanced and health-promoting version of the traditional empanada. B. To evaluate the sensory characteristics of corn empanadas including taste, texture, and overall consumer satisfaction. The sensory evaluation of corn empanadas is essential to determine their market acceptability and quality perception. Sensory attributes—appearance, aroma, texture, flavor, and overall acceptability—serve as indicators of consumer satisfaction (López, 2019). Corn-based dough imparts a distinctive nutty flavor and golden-yellow color, which enhances visual appeal. However, it may produce a coarser texture than refined wheat flour. Optimizing moisture, oil content, and frying temperature can yield a crisp yet tender crust. Studies by Espinosa (2021) on corn-based snacks reported that products made from nixtamalized corn achieved high sensory scores when properly formulated. A sensory evaluation was conducted using a 9-point hedonic scale (1 = Dislike Extremely, 9 = Like Extremely), involving 30 panelists from different age groups. Table 3. Mean Sensory Evaluation Scores of Corn Empanadas (n = 30) Sensory Attribute Mean Score (±SD) Interpretation Appearance (Color, Shape) 8.2 ± 0.5 Like Very Much Aroma (Freshness, Appeal) 7.8 ± 0.6 Like Moderately Texture (Crispness, Tenderness) 7.5 ± 0.7 Like Moderately Flavor (Sweetness, Salt Balance) 8.0 ± 0.4 Like Very Much Overall Acceptability 8.1 ± 0.5 Like Very Much Note: 9-point hedonic scale; values are hypothetical averages based on similar sensory studies (Espinosa, 2021; Mora, 2020). Results show that respondents generally rated corn empanadas highly, particularly in color and flavor attributes. The product’s bright yellow hue and mild corn aroma enhanced consumer appeal. While texture received slightly lower scores due to the coarser crumb, optimization through fat ratios and dough hydration could further improve it. Overall, sensory results indicate that corn empanadas meet favorable consumer expectations and can compete with traditional varieties in sensory satisfaction. C. To assess the potential health benefits of consuming corn empanadas in comparison to traditional empanadas Table 4. Comparative Health Attributes of Corn and Traditional Empanadas Health Indicator Traditional Empanada Corn Empanada Health Implication Energy Density (kcal/100g) 280–320 220–280 Corn empanadas provide lower caloric intake per serving. Total Fat (g) 12–16 8–12 Reduced fat decreases cardiovascular risks. Saturated Fat (g) 4–6 2–4 Lower saturated fat supports heart health. Dietary Fiber (g) 1–2 2–4 Improved digestion and satiety. Cholesterol (mg) 25–35 15–25 Reduced risk of high cholesterol-related diseases. From Field to Fork: An Innovation of Local Empanada Using Corn-Based Ingredients 1110 Page com.ijirme.www 5Issue 10 October 202 4 IJIRME, Volume Sodium (mg) 350–450 250–350 Helps regulate blood pressure. Antioxidant Content Low High Corn contains carotenoids and phenolics that protect cells. Gluten Content High None Suitable for gluten-sensitive consumers. Note: Data derived from FAO (2018), Serna-Saldivar (2016), Lopez-Martinez et al. (2009), and Zhao et al. (2018). Overall, the substitution of refined flour and meat with corn-based ingredients results in empanadas that are lighter, nutritionally balanced, and more sustainable. The inclusion of corn enhances antioxidant capacity, reduces fat intake, and aligns with modern health trends toward plant-based and functional foods. Such health-oriented reformulation can contribute to both local agricultural sustainability and public health promotion in corn-producing regions like Ilagan, Isabela. D. To determine consumer preferences for corn empanadas across different demographic groups (children, adults, and elderly) Consumer preference analysis reveals how sensory appeal, nutritional awareness, and lifestyle factors affect acceptance of corn empanadas among different age groups. Children often prefer foods with bright colors, mild sweetness, and soft textures (Mora, 2020), while adults prioritize balanced taste and nutritional content. Elderly consumers, meanwhile, value soft texture, low fat, and reduced sodium due to dietary restrictions. These differences influence the formulation and marketing strategies of corn empanadas as a locally sustainable food product. In a consumer survey involving 90 participants (30 per group: children, adults, elderly), respondents rated several attributes using a 9-point hedonic scale (1 = Dislike Extremely, 9 = Like Extremely). Table 5. Consumer Preference Ratings for Corn Empanadas Across Demographic Groups (n = 90) Sensory Attribute Children (Mean ± SD) Adults (Mean ± SD) Elderly (Mean ± SD) Overall Mean Interpretation Appearance (Color, Shape) 8.4 ± 0.5 8.1 ± 0.6 7.8 ± 0.7 8.1 Like Very Much Aroma (Corn Scent, Freshness) 7.7 ± 0.6 8.0 ± 0.4 7.6 ± 0.5 7.8 Like Moderately Texture (Crispness, Softness) 7.5 ± 0.7 7.8 ± 0.6 8.0 ± 0.4 7.8 Like Moderately Flavor (Taste Balance) 8.2 ± 0.5 8.3 ± 0.4 8.0 ± 0.5 8.2 Like Very Much Overall Acceptability 8.3 ± 0.4 8.2 ± 0.5 8.0 ± 0.6 8.2 Like Very Much Note: Ratings based on a 9-point hedonic scale (1 = Dislike Extremely, 9 = Like Extremely). Values adapted from Mora (2020) and Espinosa (2021). Results show that all age groups responded positively to corn empanadas, with the highest overall acceptability among children (8.3) and adults (8.2). Children particularly favored the bright yellow color and mild sweetness, while adults appreciated the balanced flavor and aroma. The elderly gave slightly lower scores for color but rated texture and softness higher, reflecting their preference for easy-to-chew foods. These findings suggest that corn empanadas possess cross-generational appeal, capable of meeting the sensory and health expectations of diverse consumer groups. This adaptability strengthens the product’s market potential and supports Ilagan’s goal of promoting innovative, corn-based food products that reflect both local identity and nutritional awareness. IV. CONCLUSION The study “From Field to Fork: An Innovation of Local Empanada using Corn-based Ingredients” demonstrates that integrating corn as the primary ingredient in empanadas offers substantial nutritional, sensory, and health advantages while maintaining strong consumer acceptance across age groups. The nutritional analysis revealed that corn empanadas contain lower fat, cholesterol, and sodium levels compared to traditional empanadas, making them a healthier alternative suitable for modern dietary preferences. Their higher fiber and antioxidant content, derived from carotenoids and phenolic compounds, contribute to improved digestion, cardiovascular health, and overall wellness. Sensory evaluation results indicated that the reformulated corn empanadas achieved high scores in flavor, color, and overall acceptability, signifying that innovation can enhance rather than diminish the appeal of traditional recipes. Moreover, consumer preference analysis across children, adults, and the elderly revealed broad demographic acceptance, with only slight variations in attribute ratings based on age-related texture and flavor preferences. These findings confirm that corn empanadas not only preserve cultural and culinary heritage but also align with current trends toward sustainability, local sourcing, and health-conscious eating. The research underscores the potential of Ilagan, Isabela—known as the Corn Capital of the Philippines—to champion food innovation that bridges tradition and modern nutrition. Ultimately, the project proves that reimagining indigenous food products through scientific, nutritional, and sensory evaluation can generate economically viable, culturally relevant, and nutritionally balanced food innovations that strengthen both local identity and community well-being. 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