Gleyn E. Lusaya (Author)
Abstract
The study formulated the Fruit Powder Bar Cookies, specifically to evaluate the acceptability qualities in terms of appearance, aroma, color, taste, and texture. The mean and Analysis of variance (ANOVA) were used to analyze the data into alpha level set at 0.01 alpha. Findings on the sensory evaluation of the Fruit Powder Bar Cookies showed that treatment C (Grapes Powder) was the best in all four quality attributes. When the general acceptability was considered in terms of appearance, aroma, color, taste, and texture, Treatment C had the highest mean score, followed by Treatment D and Treatment B with a qualitative description of “Liked Extremely”, while Treatment A was following closely with mean score having a qualitative description of “Liked Very Much”.
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Keywords: Fruit powder, bar cookies, Acceptability