Juvy A. Pleñago (Author)
Abstract
The objective of this research was to assess the acceptability of sweet corn cob flour in baked goods such as butterscotch, cookies, and cupcakes. The research employed a developmental-experimental method using a Completely Randomized Design (CRD), with three treatments in three trials as evaluated by ten (10) semi-trained panelist and involved the evaluation of one final product by 100 tasters to gauge consumer preference. Data collection utilized scorecards with Nine Point Hedonic Scales. The analysis included the calculation of arithmetic means and the application of Analysis of Variance (ANOVA) to detect significant differences among treatments. Results from sensory evaluations of baked products Butterscotch, Cookies, and Muffins revealed that Treatment C (25 % corn cob flour and 75% flour), with a specific proportion of sweet corn cob flour, received the highest ratings from semi-trained panelists, described as “Extremely Appealing, Pleasant, Delicious, and Soft/Crisp”. During consumer acceptability evaluation, all three baked products containing sweet corn cob flour were highly preferred by consumers. Regardless of sensory characteristics, consumers consistently rated these products as “Liked Extremely.”
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Keywords: Product Formulation, Sweet Corn, Cob Flour, Butterscotch, Cookies, and Chiffon Cupcake