Kamias Brownies: Its Acceptability


  • Anndrea Gambot
  • Antonette Dizon
  • Reymark Este
  • Anjanneth Miralles
  • Sophia Villagomez
  • Alice Tolato


kamias, brownies, acceptability


Brownies come in a variety of forms and can be either fudgy or cakey. Chocolate is the typical flavor of brownies. The researchers came up with an idea to use citrus fruit as the main ingredient of brownies. The researchers chose Averrhoa bilimbi (kamias) for its unappreciated attributes. Kamias contains a significant number of vitamins and minerals such as vitamin B, vitamin C, protein, fiber, and iron. The researchers also used white chocolate instead of dark chocolate to the mixture of kamias brownies to extract the strong taste and achieve a balanced flavor. This study aimed to determine the acceptability of kamias brownies among Grade 12 students and teachers from the Home EconomicsStrand by using an experimental research design. The data were collected through a survey questionnaire. A simple random sampling technique was used to select the respondents. The findings of the study revealed the acceptability of kamias brownies. The assessment of the student respondents had a composite weighted mean of 4.10, while teacher respondents had a weighted mean of 4.17, both of which had the verbal interpretation of strongly acceptable. The results assessed the acceptability of kamias brownies, which depends on variables such as taste, aroma, nutritional value, competitiveness, and presentation. The researchers concluded that the kamias brownies are acceptable. The respondents recommended that the product should be continuously improved to maintain its quality and become fully developed to compete with other existing products and have high marketability.



How to Cite

Gambot, A. ., Dizon, A. ., Este, R. ., Miralles, A. ., Villagomez, S. ., & Tolato, A. . (2020). Kamias Brownies: Its Acceptability. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/1900

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