ACCEPTANCE OF BANANA-OATS COATED IN WHITE CHOCOLATE BASED AMONG (H.E.) HOME ECONOMICS STUDENTS AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Balanced nutritional health has driven demand for convenient, nutrient‑dense snacks. The banana‑oats bite coated in white chocolate merges fruit, whole grains, and indulgence to meet this need. By combining banana’s natural sweetness and oats’ fiber content with a white chocolate coating, the product aims to satisfy busy consumers seeking health‑aware alternatives. This study evaluates the acceptability of this snack among Grade 11 and 12 Home Economics students at Bestlink College of the Philippines to inform future product development. A descriptive quantitative design is employed to assess sensory acceptability. Seventy‑one Grade 11 and 12 Home Economics students are selected via simple random sampling. Participants complete a structured questionnaire rating taste attributes (sweetness, saltiness, bitterness), texture attributes (softness, crunchiness, chewiness), and appearance attributes (freshness, uniqueness, cleanliness) on a four‑point Likert scale. Mean scores determine levels of agreement and overall acceptance. Respondents were predominantly 17 to 18 years old, and 58 percent were male, with most from Section HECF 1201. Taste evaluations were positive, with agreement on sweetness, saltiness, and bitterness. Texture ratings were strong, with high scores for softness, crunchiness, and chewiness. Appearance attributes—freshness, uniqueness, and cleanliness—also received strong agreement. Recommended improvements included adjusting sweetness, increasing banana and oats content, and enhancing creaminess. The findings indicated strong acceptability of the banana‑oats bites coated in white chocolate across sensory dimensions. High ratings for texture and appearance suggested the product’s potential as a satisfying, health‑oriented snack. Recommendations for sweetness and ingredient adjustments will guide iterative formulation. These results support further exploration of fruit‑grain combinations in snack development and suggest that similar products could gain traction among health‑conscious youth.