Indian Journal of Science and Technology
Year: 2022, Volume: 15, Issue: 3, Pages: 107-114
Raymund B Moreno1*, Nick John B Solar2
1Assistant Professor of Food Technology and Hospitality Management, College of Business and Management, West Visayas State University, Calinog, Iloilo, Philippines
2Research Coordinator, Department of Education, Division of Iloilo, Philippines
Email: [email protected]
Received Date:11 December 2021, Accepted Date:08 January 2022, Published Date:31 January 2022
Objectives: This study looked at the sensory acceptance of butterscotch enriched with sweetened pineapple and finely chopped peanuts as to the appearance, scent, taste, texture, and overall acceptability, as well as its nutritional value, proximate composition, packaging, and labeling. Methods: In the trials, five treatments were used: four of which included sweetened pineapple and peanuts in varying quantities, and one treatment served as the control variable, hence, it did not have sweetened pineapple or peanuts. The study’s respondents were ten West Visayas State University (WVSU)-Calinog Campus teachers and staff, ten WVSU-Calinog Campus Food Technology and Bachelor of Science in Hotel and Restaurant Management (BSHRM) students, and ten food enthusiasts who were chosen through purposive sampling. A 9-point Hedonic Scale was used for the sensory evaluation of the finished products. Findings: Treatment C proximate composition evaluation showed these results - moisture content (17.31%), ash content (1.04%), crude protein (6.60%), total fat (24.34%) and carbohydrate (50.71%). Energy taken from Treatment C is 448 kcal/100 g. Sensory evaluation of Treatment C is liked extremely. With packaging and labeling designed, butterscotch cookies with 74 grams of finely chopped peanuts and 111 grams of sweetened pineapple enrichment could be a potential product that can be marketed as a delectable snack or dessert with a higher nutritional value. Novelty: The novelty of this research covers the development of a new product out of peanut and pineapple that will compete with the existing cookies products in the market.
Keywords: Development; butterscotch; sweetened pineapple; chopped peanuts; sensory acceptance
© 2022 Moreno & Solar. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Published By Indian Society for Education and Environment (iSee)
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