ACCEPTANCE OF CARROT POLVORON AMONG HOME ECONOMICS STUDENTS AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Carrot polvoron combines the nutrient‑rich qualities of carrots originally cultivated in Central Asia with the traditional Spanish‑influenced shortbread known as polvoron. Carrots provide beta‑carotene, which the body converts to vitamin A for vision, immunity, and skin health, making this dessert a health‑aware alternative. This study examines the acceptability of carrot polvoron among Grade 11 and 12 Home Economics students at Bestlink College of the Philippines by evaluating sensory attributes, including taste, texture, and appearance. A descriptive quantitative design is employed to measure acceptance levels via a structured questionnaire. Seventy‑one Home Economics students in Grades 11 and 12 are selected through simple random sampling. Participants rate taste attributes (sweetness, saltiness, bitterness), texture attributes (softness, chewiness, crunchiness), and appearance attributes (uniqueness, appeal, overall attractiveness) on a four‑point scale. Weighted mean scores are calculated to determine acceptability across sensory dimensions. Respondents, predominantly 17 to 18 years old and male, with most from sections HECF 1201, HEHO 1201 and HRS 1201, rated carrot polvoron highest for sweetness, while saltiness and bitterness were only partially acceptable. Texture ratings showed softness as the most acceptable attribute, followed by chewiness and then crunchiness. Appearance evaluations indicated strong agreement that the polvoron looked unique, appealing, and “very much acceptable.” Suggestions for improvement included increasing powdered milk content and enhancing the carrot flavor. The findings indicated that carrot polvoron achieved high acceptability for taste, texture, and appearance among Home Economics students. Strong ratings for sweetness, softness, and unique appearance supported its potential as a nutritious dessert alternative. Recommendations to adjust the formulation such as adding more milk powder and accentuating carrot flavor will guide product refinement. These results support the development of health‑forward snacks that align with student preferences and nutritional goals.