Level of Acceptability of Pineapple-Cucumber Tart: An Assessment
Pineapple-cucumber tart has a pineapple cucumber jam filling over the pastry base. Pineapples are naturally high in fiber, which is an important component of a healthy diet that can help improve digestion. Pineapples also contain an array of vitamins and minerals, including calcium, manganese, vitamin A, vitamin C, and folic acid. Cucumbers are low in calories but high in many important vitamins and minerals. Cucumbers contain antioxidants, including flavonoids and tannins, which prevent the accumulation of harmful free radicals and may reduce the risk of chronic disease. Several trained observers and techniques were used here. Judgments about behavior were made and recorded. These judgments were pooled in a meeting among the assessors or by an averaging process. In a discussion among assessors, comprehensive accounts of behavior, often including ratings, were pooled. The discussion results in the evaluations of the performance of the assessment on the dimensions or other variables. A quantitative method was used in the study. A descriptive research design was used to determine the acceptability of pineapple-cucumber tart. Four factors to the acceptability of pineapple-cucumber tarts, such as presentation, taste, texture, and feasibility, were considered. The four variables included texture, appearance, taste, and aroma. Data were collected by distributing questionnaires to 50 selected Grade 12 HE students who were selected through single random sampling. In terms of taste, the respondents’ rate was acceptable, with a weighted mean of 3.27. In terms of aroma, the respondents’ rate was acceptable, with a weighted mean of 3.07. In terms of nutritional value, the respondents’ rate was acceptable, with a weighted mean of 3.90. In terms of presentation, the respondent’s rates were acceptable, with a weighted mean of 3.41. The respondents’ rate in terms of the level of acceptability of pineapple-cucumber tart was highly acceptable. Pineapple-cucumber tart has no after taste of sourness and has an appetizing aroma. The researchers recommended further improving the product for competitiveness and presentation. Further study on its variability is recommended.