Acceptability of oregano (Origanum vulgare) and moringa (Moringa oleifera) cookies

Abstract

Moringa (Moringa oleifera) and oregano (origanum vulgare) cookies have gained popularity and conquered food markets due to increased awareness of health benefits from polyphenols. Oregano (Oreganum vulgare) and moringa (Moringa oleifera) could be considered as a potential functional food ingredient due to its health benefits. Thus, this study aims to utilize oregano (origanum vulgare) and moringa (moringa oleifera) into cookies and to determine its acceptability. The results revealed that male and female have the same level of acceptability which is highly acceptable. On the other hand, the middle aged and old age respondents have different levels of acceptability which is acceptable and highly acceptable. In addition, there is no significant difference in the aroma, appearance, taste, and flavor of oregano and moringa cookies. The Quantitative method using an experimental research design was used in this study. This study was conducted to determine the level of acceptability of oregano (origanum vulgare) and moringa (moringa oleifera) cookies in terms of appearance, aroma, texture, flavor and overall acceptability and when classified as to sex and age. The study was conducted at Brgy. Sarapan, Passi City, Iloilo this 2nd semester academic year 2020-2021. The researcher used the self-made questionnaire as the research instrument in this study. The respondents of the study were 34 individuals residing at Brgy. Sarapan, Passi City. The respondents were classified as 20 females and 14 males of which 13 respondents belong to the younger generation, 12 respondents’ ages 34 years old and above and 9 are in middle age. Results showed that the level of acceptability of the respondents when grouped into sex is highly acceptable the same as well as when grouped into age.