Rejean G. Vista (Author)
Abstract
The continuous advancement in food research highlights the integration of unique ingredients and methods in baking, utilizing locally sourced products. The study aimed to create a variety of baked goods from corn flour and corn silk, employing a Completely Randomized Design (CRD) with three treatments across three trials. These trials were assessed by 10 semi-trained panelists, who were Food Technology teachers at Capiz State University, and the final product was evaluated by 100 consumers including faculties, food experts, elementary and high school students, and other random people using the Nine Point Hedonic Scale. The findings revealed that cookies, muffins, and tart all exhibited appealing, pleasant, tasty, and flaky sensory qualities, with varying degrees ranging from very much to extremely. The consumer acceptability of the products was deemed to be highly acceptable, with tarts being the most preferred.
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Keywords: Acceptability, Corn Flour, Corn Silk, Cookies, Tart, Muffin