Formulation and sensory evaluation of coconut pulp (Cocos nucifera) cookies
Authors/Creators
- 1. Bohol Island State University-Calape Campus, Calape, Bohol, Philippines
Contributors
Researcher (2):
- 1. Bohol Island State University-Calape Campus, Calape, Bohol, Philippines
Description
Coconut pulp is the by-product of the extraction of coconut milk. It is often derived from mature coconut meat from which the coconut milk has been removed. This study aimed to determine the acceptability level of coconut pulp cookies among the three different treatments. Researchers also determine if there is a significant difference in the acceptability level of Coconut Pulp Cookies in terms of color, aroma, taste, texture, flavor and general acceptability in the three different treatments such as 50 grams of Coconut Pulp, 100 grams of Coconut Pulp and 150 grams of Coconut Pulp. A descriptive method was used with the aid of survey questionnaires. Tasting of the products using three treatments were provided to 30 respondents. The one-way ANOVA was used to determine the difference of the acceptability of the different treatments of Coconut pulp cookies. It was found out that the level of coconut pulp added does not significantly affect the acceptability of coconut pulp in terms of color, aroma, taste, texture, flavor and overall acceptability of the product. Furthermore, the three treatments were generally acceptable thus can be produced as an alternative product. Future researchers may also be conducted to develop more products out of Coconut Pulp. published by the International Journal of Biosciences | IJB
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Additional details
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Dates
- Available
-
2025-03-08article published
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