Acceptability of Blumea camphor (Blumea balsamifera (L.) D.C.) leaves cookies

Abstract

The primary objective of this study was to examine the acceptability of Blumea Camphor (Blumea Balsamifera (L) D.C.) in terms of appearance, aroma flavor, texture, and overall acceptance in creating cookies. This was a quantitative research design that employed accidental sampling method. The data were gathered through a questionnaire given to 90 respondents in one of the Private Higher Education Institution (HEI) Lopez Jaena St., Jaro, Iloilo City. The level of acceptability of Blumea Camphor (Blumea Balsamifera (L) D.C.) Cookies as perceived by the respondents in terms of appearance, aroma, flavor, texture and general acceptability in Blumea Camphor (Blumea balsamifera) leaves cookies with cardamom powder was highly acceptable and Blumea camphor (Blumea balsamifera) leaves cookies with cinnamon powder and panda syrup were extremely acceptable. There was no statistically significant difference in level of acceptability based on age or sex while classification had a significant acceptance in terms of appearance, aroma, flavor and general acceptability. Results revealed that female was more participative than male respondents, mostly in young ages. Furthermore, the level of acceptability as perceived by the respondents in terms of appearance, aroma, flavor, texture and overall acceptability played an essential factor in the product, and the level of satisfaction was not affected in all different sensory characteristics and when respondents were grouped according to age, sex and classification.