Authors :
Rogelio B. Las Pinas Jr; Geraldine F. de Jesus
Volume/Issue :
Volume 7 - 2022, Issue 11 - November
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3PPID3n
DOI :
https://doi.org/10.5281/zenodo.7478773
Abstract :
- The Utilization of Carrots (Daucus carota),
Squash (Cucurbita maxima), and sweet potato flour
(Ipomea batatas) in making Cookies was conducted to
introduce a new product out of these macro nutrient raw
materials. The significance of utilizing these three
abundant and highly recognized vegetables for its
excellent health contributions is the top priority of this
study to encourage the community to become health
conscious and to broaden their perspective in using
these raw materials even in a simple way but optimizing
its great benefits.
The instrument used in collecting data to determine
the acceptability of the product was nine (9) point
Hedonic Scale. A total of twenty (20) panelists composed
of Food Service Management students and faculty
members evaluated the product. Moreover, three
treatments were made with different percentages in the
amount used for the three main ingredients namely
carrots, squash and sweet potato flour. Among the three
trials conducted, Treatment 1 was the most acceptable
which was rated by the evaluators as Liked very much
while both Treatment 2 and Treatment 3 were rated as
liked moderately.
Keywords :
Utilization, Acceptability, Cookies, Sweet Potato, Squash, Carrots.
- The Utilization of Carrots (Daucus carota),
Squash (Cucurbita maxima), and sweet potato flour
(Ipomea batatas) in making Cookies was conducted to
introduce a new product out of these macro nutrient raw
materials. The significance of utilizing these three
abundant and highly recognized vegetables for its
excellent health contributions is the top priority of this
study to encourage the community to become health
conscious and to broaden their perspective in using
these raw materials even in a simple way but optimizing
its great benefits.
The instrument used in collecting data to determine
the acceptability of the product was nine (9) point
Hedonic Scale. A total of twenty (20) panelists composed
of Food Service Management students and faculty
members evaluated the product. Moreover, three
treatments were made with different percentages in the
amount used for the three main ingredients namely
carrots, squash and sweet potato flour. Among the three
trials conducted, Treatment 1 was the most acceptable
which was rated by the evaluators as Liked very much
while both Treatment 2 and Treatment 3 were rated as
liked moderately.
Keywords :
Utilization, Acceptability, Cookies, Sweet Potato, Squash, Carrots.
