Sensory Evaluation of Sweet Potato Cookies in Terms of Appearance
SUMMARY, COMCLUSSION AND RECOMMENDATION
The main objective of the study was to develop sweet potato cookies. Specifically, it sought to (a) evaluate the sensory qualities of sweet potato cookies in terms of appearance, odor texture and taste. (b) determine the most suitable treatment based on general acceptability. (c) determine if there is a significant difference on the proximate composition between control and the most acceptable treatment in terms of moisture, ash, crude fat, and protein. (d) determine production cost analysis of the most acceptable treatment.
There were four treatments used in this study: Treatment 1 (100% all purpose flour); Treatment 2 (75 % all purpose flour+25% sweet potato flour); Treatment 3 (50 % all purpose flour+50% sweet potato flour);Treatment 4 (25 % all purpose flour+75 % sweet potato flour) and Treatment 5 (100 % sweet potato flour) The samples were subjected to sensory, proximate analysis and production cost . Data in sensory evaluation were analyzed using Friedman Two-way Analysis of Variance and data on the proximate composition of the control and the most acceptable treatment were analyzed using independent t –test.
Results of the study were summarized as follows
The result of the sensory evaluation of sweet potato cookies in terms of appearance. Treatment 2 and treatment 3 got the highest mean of 3.75 with corresponding mean ranks of 3.48 and 3.35 respectively were comparable and quantitatively described as appealing. Treatment 5 was found to be the least among treatments in terms of mean rating and rated as moderatelyappealing. In terms of odor, the comparison of mean ranks further indicates that the most superior among treatments was Treatment 1 (all purpose flour), quantitatively described as “very pleasant”. In terms of taste, all treatments were similar, quantitatively described as “tasty”. In terms of texture, Treatment 1 (control) was ranked the lowest among Treatments and rated as “slightly coarse” and
The main objective of the study was to develop sweet potato cookies. Specifically, it sought to (a) evaluate the sensory qualities of sweet potato cookies in terms of appearance, odor texture and taste. (b) determine the most suitable treatment based on general acceptability. (c) determine if there is a significant difference on the proximate composition between control and the most acceptable treatment in terms of moisture, ash, crude fat, and protein. (d) determine production cost analysis of the most acceptable treatment.
There were four treatments used in this study: Treatment 1 (100% all purpose flour); Treatment 2 (75 % all purpose flour+25% sweet potato flour); Treatment 3 (50 % all purpose flour+50% sweet potato flour);Treatment 4 (25 % all purpose flour+75 % sweet potato flour) and Treatment 5 (100 % sweet potato flour) The samples were subjected to sensory, proximate analysis and production cost . Data in sensory evaluation were analyzed using Friedman Two-way Analysis of Variance and data on the proximate composition of the control and the most acceptable treatment were analyzed using independent t –test.
Results of the study were summarized as follows
The result of the sensory evaluation of sweet potato cookies in terms of appearance. Treatment 2 and treatment 3 got the highest mean of 3.75 with corresponding mean ranks of 3.48 and 3.35 respectively were comparable and quantitatively described as appealing. Treatment 5 was found to be the least among treatments in terms of mean rating and rated as moderatelyappealing. In terms of odor, the comparison of mean ranks further indicates that the most superior among treatments was Treatment 1 (all purpose flour), quantitatively described as “very pleasant”. In terms of taste, all treatments were similar, quantitatively described as “tasty”. In terms of texture, Treatment 1 (control) was ranked the lowest among Treatments and rated as “slightly coarse” and