ASSESSMENT ON THE ACCEPTABILITY LEVEL OF ORANGE PEEL AS FLAVOR IN RICE CAKE AMONG GRADE 11 HOME ECONOMICS STRAND AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Rice cakes are a popular Filipino dessert, and introducing unique flavors like orange peel could elevate their appeal. Orange peel, often overlooked, has numerous health benefits and aromatic qualities. Rich in fiber, vitamin C, and polyphenols, orange peels are a powerful addition to any dish. Just one tablespoon of orange peel provides 14% of the daily value of vitamin C—almost three times more than the fruit itself. The polyphenols found in orange peel, particularly hesperidin and polymethoxyflavones (PMFs), are being researched for their potential anticancer properties.  In Filipino cuisine, rice cakes serve as a sweet and satisfying dessert. They are generally low in calories, gluten-free, and can be made with whole grains, which is an attractive aspect for health-conscious consumers. However, rice cakes can cause a spike in blood sugar levels, especially when consumed in large quantities or in sweetened varieties that contain added sugar. Due to their high carbohydrate content and low levels of protein and fiber, they can lead to rapid increases in blood sugar.  Integrating orange peel into rice cakes could add both flavor and nutritional value, providing a healthier, more unique alternative to traditional varieties while tapping into the growing demand for innovative desserts. This study utilized a descriptive and quantitative research design to examine the topic under investigation. The respondents were selected from the Grade 11 Senior High School Home Economics (CF) students at Bestlink College of the Philippines. A quota sampling technique was employed to ensure that a specific number or proportion of participants from the relevant groups were included in the survey. This non-probability sampling method allowed the researcher to focus on specific subsets of the population.  Data collection was carried out using a structured survey questionnaire, designed to capture detailed information from the respondents. Additionally, the checklist method was used to assess the respondents' level of agreement on various aspects of the study, providing a clear and reliable measure of their attitudes and opinions. This approach enabled the study to gather precise insights that were both representative and relevant to the research objectives. The study evaluates the acceptability of orange peel as a flavor in rice cakes, focusing on several key attributes such as taste, texture, and appearance. Most respondents were satisfied with the product’s sweetness, sourness, softness, stickiness, chewiness, and stretchiness, as well as its visual appeal, describing it as appetizing and attractive. However, some respondents expressed dissatisfaction with the texture of the rice cakes, indicating that there is room for improvement in this area. Overall, the incorporation of orange peel as a flavor was positively received, though attention to texture could further enhance customer satisfaction. The findings of the study indicate that the orange peel rice cake garnered positive feedback in terms of taste, texture, and appearance, with average satisfaction ratings of 2.76, 2.88, and 3.57, respectively. While the majority of respondents expressed satisfaction, the study highlights areas that could be improved, particularly in balancing taste, texture, and appearance, and adjusting the sweetness to better match consumer preferences. These insights are invaluable for refining the product. The study emphasizes the importance of continuous improvement, incorporating consumer feedback, and addressing identified areas for enhancement. By focusing on these aspects, researchers and producers can improve the appeal and acceptance of orange peel as a flavor in rice cakes, ultimately creating a more satisfying and marketable product.