Acceptability of combined Horseraddish tree (Moringa oleifera Lam) and Spearmint (Mentha spicata Linn) leaves cookies

Abstract

Nutritious snacks promote general wellness, prevent weight gain, and sharpen the mind to give you the stamina to get through the day. Safe, disease- and substance-free snack contains foods in the proper portions and combinations. This paper generally aimed to determine the acceptability level and sensory characteristics of cookies among the students, faculty, and staff of a private higher education institution in Iloilo City. This study employed a descriptive research design with a survey questionnaire using the 9- point hedonic scale. There were 100 respondents selected through accidental sampling, mostly females, and were students, ages 18 to 20. Based on the findings, all sensory characteristics, including overall acceptability, had a high acceptability rate. It implies that the baked product was highly acceptable and received a high satisfaction rating for its sensory characteristics as perceived by the respondents. Using the T-test, both males and females showed no significant differences in all sensory characteristics: appearance, aroma, taste, texture, color, and general acceptability. Thus, this suggests that the product was accepted by all sexes. However, when respondents were clustered according to age, significant differences were found. Among the age groups 18 to 20, 21 to 25, and 26 and above, it revealed no significant difference in appearance, taste, or color, but there were significant differences in aroma and texture. Therefore, age variations and gaps impact food product acceptability and likeness. Some ages have sensitivity to smells and mouth feel.