Innovative Development of Fresh Mango as Ingredients of Baking Cookies

Vol.3, No.1D

Authors

  • Madelyn G. Calipara Bestlink College of the Philippines
  • Ben Omar Kyam M. Cepillo Bestlink College of the Philippines
  • Marielmae C. Murillo Bestlink College of the Philippines
  • Renajean V. Narvas Bestlink College of the Philippines
  • Larra Jane C. Ombao Bestlink College of the Philippines

Keywords:

fresh mango, mango cookies

Abstract

This study aims to determine the Innovative Development of Fresh Mango as Ingredients for Baking Cookies. The study aims to investigate the new outcome of this product trough physical, taste and benefits. Researchers distributed a survey questionnaire to gather data from respondents. Random Students from Home Economics were selected, 50, 25 boys and 25 girls, to answer the survey questionnaire through link or messenger. Data is neither proven nor imaginary.

 

The study included taste, aroma, nutritional values and presentation assessment. From the data gathered from taste, respondents mostly say that cookies are highly sweet, with a weighted mean of 4.62. Meanwhile, the aroma, the lowest collected data, is a foul odour, with a weighted mean of 3.34, and the rest got the highest data. For the benefits of Nutritional Value, all have the highest weighted mean of rich in vitamins, high in protein, etc.

Published

2024-04-22

How to Cite

Calipara, M. G. ., Cepillo, B. O. K. M. ., Murillo, M. C. ., Narvas, R. V. ., & Ombao, L. J. C. . (2024). Innovative Development of Fresh Mango as Ingredients of Baking Cookies: Vol.3, No.1D. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 3(1D). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/13226

Issue

Vol. 3 No. 1D (2022): AASg-BCP-JMRA_Vol3_No1D_June2022

Section

Articles

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