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Sensory Evaluation of Chesa Fruit Cookies

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The construct of this survey is to do usage of healthy bite utilizing chesa. a fruit frequently discarded by many most particularly among kids. The survey was conducted to happen out the centripetal rating and proximate analysis of chesa fruit cookies. Specific aims are: 1. To find the degree of acceptableness of the chesa fruit cookies with the undermentioned interventions: T1- 50g of chesa fruit + basic ingredients.

T2- 100g of chesa fruit + basic ingredients and T3- 150g of chesa fruit + basic ingredients. in footings of the undermentioned parametric quantities: colour. texture. olfactory property and spirit. 2. To find the proximate analysis of chesa fruit cookies as to ash. wet content. petroleum protein. petroleum fat and entire saccharide. 3. To find the important difference among the 3 interventions against the commercial cookies. 4. To compare the chesa fruit cookies to commercially sold cookies. The one-shot experimental design was used in this survey. The experiment was divided into 4 stages. Phase 1 involved the devising and production of the cookies.

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Phase 2. the merchandise was subjected for centripetal rating utilizing hedonistic graduated table.

Phase 3. the prepared cookies was subjected for cost benefit analyses and Phase 4. the merchandise was subjected for proximate analysis. Outstanding findings of the survey include 1. Positive acceptableness was established to the three experimental cookies. 2. The proximate analysis of the experimental cookies revealed that ash content is 1. 37g/100g. wet content is 6. 20g/100g. petroleum protein is 7. 87g/100g. petroleum fat is 12. 82g/100g and entire saccharide is 71. 24g/100g. 3. The experimental cookies were comparable to the control cookies as revealed in the statistical intervention utilizing one-way analysis of variance and Scheffe trial. 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 alternate bites peculiarly among kids. The affordability of the experimental cookies and its nutritionary values are a clear indicants that the experiment is feasible. Further. chesa fruit cookies are recommended for ingestion every bit good as its production.

Conceptual Model

Pedagogical paradigm

AimsThe chief job of this research undertaking was to happen out the centripetal rating and proximate analysis of chesa fruit cookies. Specifically. it answered the undermentioned aims: 1. To find the degree of acceptableness of the chesa fruit cookies with the undermentioned interventions: T1- 50 gms of chesa fruit + basic ingredients T2- 100 gms of chesa fruit + basic ingredients T3- 150 gms of chesa fruit + basic ingredients in footings of the undermentioned parametric quantities:

a. colourb. texturec. olfactory propertyd. spirit2. To find the proximate analysis of chesa fruit cookies as to:a. ashb. wet contentc. petroleum proteind. petroleum fate. entire saccharide3. To find the important difference among the 3 interventions against the commercial cookies.4. To compare the chesa fruit cookies to commercially sold cookies.










Research DesignOne shooting experimental design was used in the behavior of this investigatory undertaking. The experiment was divided into 4 stages. Phase 1 involved the devising and production of the cookies. Phase 2. the merchandise was subjected for centripetal rating utilizing hedonistic graduated table. Phase 3. the prepared cookies was subjected for cost benefit analyses and Phase 4. the merchandise was subjected for proximate analysis at the DOST. Ingredients. Materials and Equipment

50 gms. 100 gms and 150 gms of chesa fruit for interventions 1. 2 and 3 severally. 100 gms all purpose flour. 100 gms oleo ( melted ) . 50 gms granulated sugar. 5 gms baking pulverization and 1 big egg were the ingredients.

Equipment and stuffs used were weighing graduated table. knives. pans. strainer. bowl. sociable. electric bomber and oven.

Procedure in Preparation and Making of Chesa Fruit CookiesA. Preparation of Chesa Flesh1. Pick mature chesa fruits.2. Measure 50 gms. 100 gms and 150 gms of chesa flesh individually.B. Making of Chesa Fruit Cookies1. Meanwhile. step other ingredients.2. Beat the egg good and put aside.3. Blend the oleo. sugar. baking pulverization and chesa flesh together. Set aside the mixture.4. Sift the flour to take balls and to integrate air so mix with the mixture.5. Blend the mixture to do it fluffy.








6. Add the beaten egg to the mixture.7. Stir the mixture. Stop stirring the blink of an eye the dough is unvarying. 8. Roll the cooky dough out thin. Make certain the chesa fruit cookies are nice and level. or about 1. 5 cm midst. 9. Cut the forms you desire. Topographic point on a baking sheet.

10. Preheat the oven to 180°C. Cook the cookies for 8-10 proceedingss to tauten up. 11. Remove from oven. Cool the cookies for 5 proceedingss.12. Finally. weigh 30 gms of chesa fruit cookies. so battalion and label for acceptableness trial.Treatment and Analysis of DatasAll collected informations were computed by taking the weight mean per organoleptic belongings of each formula to find the acceptableness of the cookies.As to the cost analysis. the entire cost of each sample was computed and compared to the commercially sold cookies in the grocery/market in consideration of the net weight.The nutritionary value of the prepared cookies was determined through the aid of the Department of Science and Technology. DMMMSU-Mid La Union Campus. San Fernando City.




General Acceptability of the Cookies

LVM- like really much LM- like reasonably LS- like somewhat. Proximate Analysis of Chesa Cookies Sample DescriptionTest MethodConsequenceChesa CookiesAsh1. 37 g/100gChesa CookiesMoisture Content6. 20 g/100gChesa CookiesCrude Protein7. 87 g/100gChesa CookiesCrude Fat12. 82 g/100gChesa CookiesEntire Carbohydrate71. 24 g/100g
















Findingss1. There is a positive acceptableness of the experimental cookies. Specifically. the undermentioned organoleptic belongingss of the experimental were rated based on the 9-point hedonistic graduated table. a. Color. The experimental cookies were perceived acceptable in footings of colour with Treatment 1 ( 50 gms chesa fruit + basic ingredients ) arousing the highest weight mean at 7. 70 described as “like really much” while Treatment 2 ( 100 gms chesa fruit + basic ingredients ) and Treatment 3 ( 150 gms chesa fruit + basic ingredients ) were rated 7. 03 and 6. 50 severally both described as “like reasonably. b. Aroma. The experimental cookies were perceived acceptable in footings of olfactory property with Treatment 1 ( 50 gms chesa fruit + basic ingredients ) arousing the highest weight mean at 7. 60 described as “like really much” . Treatment 2 ( 100 gms chesa fruit + basic ingredients ) was rated 6. 4 described as “like moderately” while Treatment 3 ( 150 gms chesa fruit + basic ingredients ) was rated 5. 8 described as “like slightly” . c. Texture. The experimental cookies were perceived acceptable in footings of texture with intervention 1 ( 50 gms chesa fruit + basic ingredients ) arousing the highest weight mean at 7. 97 described as ‘like really much” .

Treatment 2 ( 100 gms chesa fruit + basic ingredients ) was rated 6. 8 described as “like moderately” while Treatment 3 ( 150 gms chesa fruit + basic ingredients ) was rated 6. 43 described as “like slightly” . d. Flavor. The experimental cookies were perceived acceptable in footings of spirit with intervention 1 ( 50 gms chesa fruit + basic ingredients ) arousing the highest weigh mean at 7. 57 described as “like really much” . Treatment 2 ( 100 gms chesa fruit + basic ingredients ) was rated 6. 80 described as “like moderately” while Treatment 3 ( 150 gms 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. wet content is 6. 20g/100g. petroleum protein is 7. 87g/100g. petroleum fat value is 12. 82g/100g and entire saccharide is 71. 74g/100g.

Decisions1. The indicant of positive acceptableness of the experimental cookies utilizing chesa fruit can be a good alternate bite consumed by kids in school. 2. The experimental cookies were found to be comparable against the control cookies. This consequence implies that the experimental cookies peculiarly Treatment 1 ( 50 gms chesa fruit + basic ingredients ) is a good replacement for commercialised cookies.

RecommendationsBased on the findings of the survey. the following are recommended: 1. It is recommended that the experimental cookies be advertised in schools as a good alternate beginning of alimentary bite to replace debris nutrients sold in school canteens. Further. during nutrition month this experimental cookies be demonstrated to pupils and parents likewise since the process is really easy. 2. The traditional manner of doing cookies was the process used in this investigatory undertaking. hence a more scientific and modern method is extremely recommended. This will guarantee unvarying sizes. thickness and waterlessness of the produced cookies.

Cite this Sensory Evaluation of Chesa Fruit Cookies

Sensory Evaluation of Chesa Fruit Cookies. (2016, Nov 19). Retrieved from https://graduateway.com/sensory-evaluation-of-chesa-fruit-cookies-essay/

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