Consumer Acceptability of Kidney Beans Cookies


Authors : Ivy Bartido; Lorna V. Fulong; Belinda A. Ramos; Gemlee O. Baptista

Volume/Issue : Volume 6 - 2021, Issue 11 - November

Google Scholar : http://bitly.ws/gu88

Scribd : https://bit.ly/3dmJuq0

Cookies are much-liked desserts and snacks. It is easy to make and cheap by standards. Its ingredients are easily available. Standard cookies are made from wheat flour, butter, sugar, and eggs. Variations to the cookies are influenced by the amount of the main ingredients, the temperature, duration of baking, and the type of additives. The purpose of this study is to find out the acceptability of kidney beans cookies when used as an additive to the wheat flour base of the cookie recipe. The study made use of the mix-method using the quasiexperimental and the taste test survey questionnaire to determine the acceptability of the kidney bean cookies. The participants of the study were the 60 senior Bachelor of Science in Hotel and Restaurant Management students of a University purposively chosen. Results showed that the kidney bean cookies were acceptable to the participants. Therefore it was concluded that kidney beans could be a very good add-on to the main ingredients of the common cookie recipe. Recommendations were directed on the sweetness, reduction of the chocolate additive and to conduct taste tests on a larger number of participants, and testing on the different amounts of the kidney beans to find out the best amount for the recipe.

Keywords : Cookies, Kidney Beans, Main Ingredients, Acceptability, Taste Test.

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