The acceptability of Santan (Ixora chinenesis lam.) flower cupcakes

Abstract

This study aims to assess the acceptability of Chinese Ixora (Ixora chinesis Lam.) flower cupcakes in terms of appearance, aroma, taste, and texture. The study will identify the respondents' age, sex and classifications distributions to estimate their profile, determine the level of acceptability of Chinese Ixora (Ixora chinesis Lam.) cupcakes, and determine the significant difference in the level of acceptability of Chinese Ixora (Ixora chinesis Lam.) flower cupcakes when respondents are grouped based on their age, sex and classification. The study focuses on the acceptability of Chinese Ixora (Ixora chinesis Lam.) cupcakes based on the theory of Piqueras-Fiszman and Spence (2015), which states that eating sensory features such as taste, texture, aroma and appearance have distinct and significant effects on how well food is received. This study will base the acceptability of Chinese Ixora (Ixora chinesis Lam.) cupcakes on these food sensory characteristics. In the results and discussion, it shows that among the 60 respondents, most are female with a high frequency of 31 and a percentage of 51.7 percent, and most are young with a frequency of 37 and a percentage of 61.7%. There is a significant difference between male and female on the Appearance, Texture, Flavor, Aroma, Overall level acceptability of Santan (Ixora Chinensis Lam) flower cupcake as perceived by the groups of Evaluators. The study found that the santan cupcake was more acceptable tothe old-aged respondents than the young-aged respondents in terms of taste, aroma, and texture. It was suggested that the cupcake should be modified to fit the interest and acceptability of the young-aged respondents. Sugar should be increased to level the sweetness and milk should be increased to improve texture and mouthfeel.