Sensory Evaluation of Chesa Fruit Cookies sample essay

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Sensory Evaluation of Chesa Fruit Cookies sample essay

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The concept of this study is to make use of healthy snack using chesa, a fruit often discarded by many most especially among children. The study was conducted to find out the sensory evaluation and proximate analysis of chesa fruit cookies. Specific objectives are: 1. To determine the level of acceptability of the chesa fruit cookies with the following treatments: T1- 50g of chesa fruit + basic ingredients, T2- 100g of chesa fruit + basic ingredients and T3- 150g of chesa fruit + basic ingredients, in terms of the following parameters: color, texture, aroma and flavor. 2. To determine the proximate analysis of chesa fruit cookies as to ash, moisture content, crude protein, crude fat and total carbohydrate. 3. To determine the significant difference among the 3 treatments against the commercial cookies. 4. To compare the chesa fruit cookies to commercially sold cookies. The one-shot experimental design was used in this study. The experiment was divided into 4 phases. Phase 1 involved the making and production of the cookies. Phase 2, the product was subjected for sensory evaluation using hedonic scale.

Phase 3, the prepared cookies was subjected for cost benefit analyses and Phase 4, the product was subjected for proximate analysis. Salient findings of the study include 1. Positive acceptability was established to the three experimental cookies. 2. The proximate analysis of the experimental cookies revealed that ash content is 1.37g/100g, moisture content is 6.20g/100g, crude protein is 7.87g/100g, crude fat is 12.82g/100g and total carbohydrate is 71.24g/100g. 3. The experimental cookies were comparable to the control cookies as revealed in the statistical treatment using one-way anova and Scheffe test. 4.The experimental cookies at 100g is Php 14.22 as compared to the Php 24.00 of 100g commercially sold cookies. Based on the findings, chesa fruit cookies can be a good alternative snacks particularly among children. The affordability of the experimental cookies and its nutritional values are a clear indications that the experiment is viable. Further, chesa fruit cookies are recommended for consumption as well as its production.

Conceptual Framework

Pedagogical paradigm

Objectives
The main problem of this research project was to find out the sensory evaluation and proximate analysis of chesa fruit cookies. Specifically, it answered the following objectives: 1. To determine the level of acceptability of the chesa fruit cookies with the following treatments: T1- 50 grams of chesa fruit + basic ingredients T2- 100 grams of chesa fruit + basic ingredients T3- 150 grams of chesa fruit + basic ingredients in terms of the following parameters:

a. color
b. texture
c. aroma
d. flavor
2. To determine the proximate analysis of chesa fruit cookies as to:
a. ash
b. moisture content
c. crude protein
d. crude fat
e. total carbohydrate
3. To determine the significant difference among the 3 treatments against the commercial cookies.
4. To compare the chesa fruit cookies to commercially sold cookies.

Research Design
One shot experimental design was used in the conduct of this investigatory project. The experiment was divided into 4 phases. Phase 1 involved the making and production of the cookies. Phase 2, the product was subjected for sensory evaluation using hedonic scale. Phase 3, the prepared cookies was subjected for cost benefit analyses and Phase 4, the product was subjected for proximate analysis at the DOST. Ingredients, Materials and Equipment

50 grams, 100 grams and 150 grams of chesa fruit for treatments 1, 2 and 3 respectively, 100 grams all purpose flour, 100 grams margarine (melted), 50 grams granulated sugar, 5 grams baking powder and 1 large egg were the ingredients.

Equipment and materials used were weighing scale, knives, pans, strainer, bowl, mixer, electric grinder and oven.

Procedure in Preparation and Making of Chesa Fruit Cookies
A. Preparation of Chesa Flesh
1. Pick ripe chesa fruits.
2. Measure 50 grams, 100 grams and 150 grams of chesa flesh separately.
B. Making of Chesa Fruit Cookies
1. Meanwhile, measure other ingredients.
2. Beat the egg well and set aside.
3. Mix the margarine, sugar, baking powder and chesa flesh together. Set aside the mixture.
4. Sift the flour to remove lumps and to incorporate air then mix with the mixture.
5. Blend the mixture to make it fluffy.

6. Add the beaten egg to the mixture.
7. Stir the mixture. Stop stirring the instant the dough is uniform. 8. Roll the cookie dough out thin. Make sure the chesa fruit cookies are nice and flat, or about 1.5 cm thick. 9. Cut the shapes you desire. Place on a baking sheet.

10. Preheat the oven to 180°C. Cook the cookies for 8-10 minutes to firm up. 11. Remove from oven. Cool the cookies for 5 minutes.
12. Finally, weigh 30 grams of chesa fruit cookies, then pack and label for acceptability test.
Treatment and Analysis of Data
All collected data were computed by taking the weight mean per organoleptic property of each recipe to determine the acceptability of the cookies.
As to the cost analysis, the total cost of each sample was computed and compared to the commercially sold cookies in the grocery/market in consideration of the net weight.
The nutritional value of the prepared cookies was determined through the assistance of the Department of Science and Technology, DMMMSU-Mid La Union Campus, San Fernando City.

General Acceptability of the Cookies

LVM- like very much LM- like moderately LS- like slightly. Proximate Analysis of Chesa Cookies Sample Description
Test Method
Result
Chesa Cookies
Ash
1.37 g/100g
Chesa Cookies
Moisture Content
6.20 g/100g
Chesa Cookies
Crude Protein
7.87 g/100g
Chesa Cookies
Crude Fat
12.82 g/100g
Chesa Cookies
Total Carbohydrate
71.24 g/100g

Findings
1. There is a positive acceptability of the experimental cookies. Specifically, the following organoleptic properties of the experimental were rated based on the 9-point hedonic scale. a. Color. The experimental cookies were perceived acceptable in terms of color with Treatment 1 (50 grams chesa fruit + basic ingredients) eliciting the highest weight mean at 7.70 described as “like very much” while Treatment 2 (100 grams chesa fruit + basic ingredients) and Treatment 3 (150 grams chesa fruit + basic ingredients) were rated 7.03 and 6.50 respectively both described as “like moderately. b. Aroma. The experimental cookies were perceived acceptable in terms of aroma with Treatment 1 (50 grams chesa fruit + basic ingredients) eliciting the highest weight mean at 7.60 described as “like very much”. Treatment 2 (100 grams chesa fruit + basic ingredients) was rated 6.4 described as “like moderately” while Treatment 3 (150 grams chesa fruit + basic ingredients) was rated 5.8 described as “like slightly”. c. Texture. The experimental cookies were perceived acceptable in terms of texture with treatment 1 (50 grams chesa fruit + basic ingredients) eliciting the highest weight mean at 7.97 described as ‘like very much”.

Treatment 2 (100 grams chesa fruit + basic ingredients) was rated 6.8 described as “like moderately” while Treatment 3 (150 grams chesa fruit + basic ingredients) was rated 6.43 described as “like slightly”. d. Flavor. The experimental cookies were perceived acceptable in terms of flavor with treatment 1 (50 grams chesa fruit + basic ingredients) eliciting the highest weigh mean at 7.57 described as “like very much”. Treatment 2 (100 grams chesa fruit + basic ingredients) was rated 6.80 described as “like moderately” while Treatment 3 (150 grams chesa fruit + basic ingredients) was rated 6.30 described as “like slightly”. 2. The proximate analysis of the experimental cookies revealed that ash content is 31.37g/100g, moisture content is 6.20g/100g, crude protein is 7.87g/100g, crude fat value is 12.82g/100g and total carbohydrate is 71.74g/100g.

Conclusions
1. The indication of positive acceptability of the experimental cookies using chesa fruit can be a good alternative snack consumed by children in school. 2. The experimental cookies were found to be comparable against the control cookies. This result implies that the experimental cookies particularly Treatment 1 (50 grams chesa fruit + basic ingredients) is a good substitute for commercialized cookies.

Recommendations
Based on the findings of the study, the following are recommended: 1. It is recommended that the experimental cookies be advertised in schools as a good alternative source of nutritious snack to replace junk foods sold in school canteens. Further, during nutrition month this experimental cookies be demonstrated to students and parents alike since the procedure is very easy. 2. The traditional way of making cookies was the procedure used in this investigatory project, hence a more scientific and modern method is highly recommended. This will ensure uniform sizes, thickness and dryness of the produced cookies.


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