ACCEPTANCE OF INNOVATING SUSHI INTO SWEET SUSHI ROLLS AMONG GRADE 11 AND 12 HE STUDENTS AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Sushi, a staple of Japanese cuisine, features vinegared rice paired with vegetables, egg, or seafood and is traditionally served cold (Britannica, 2025). Desserts, by contrast, emphasize sweetness. Innovating sushi into a dessert format requires blending the familiar textures of sushi rice with sweet elements. This study explores the acceptability of sweet sushi rolls—fruit‑filled rice rolls—among Grade 11 and 12 Home Economics students at Bestlink College of the Philippines, aiming to evaluate whether the fusion of sushi textures and dessert flavors appeals to this demographic. A descriptive quantitative design is employed to assess sensory acceptability through a structured questionnaire. Seventy‑one Grade 11 and 12 Home Economics students are selected via simple random sampling. Participants rate taste attributes (sweetness, blandness, sourness), texture attributes (softness, stickiness, chewiness), and appearance attributes (presentability, appeal, vibrancy) on a four‑point Likert scale. Weighted mean scores are calculated to determine levels of acceptability. Respondents, predominantly 16 to 17 years old and female, with most from sections HECF 1201, HECF 1202 and HECF 1203, rated sweetness the highest, while blandness and sourness were only partially acceptable. Texture evaluations showed softness as the most favorable attribute, followed by moderate stickiness, with chewiness rated lowest. Appearance ratings indicated that the sweet sushi rolls were perceived as highly presentable, appealing, and vibrant, all achieving “very much acceptable” interpretations. Recommendations included increasing fruit fillings and balancing sweetness. The findings indicated strong acceptability of sweet sushi rolls, driven by sweetness, softness, and striking presentation. High sensory scores supported the product’s potential as an innovative dessert option. Recommendations to enhance fruit content and adjust sweetness will guide future formulation. These insights demonstrate that sushi‑inspired desserts can resonate with young consumers and inform the development of novel fusion snacks in culinary education and industry settings.