Level of Acceptability of Red Beans Cookie


  • Joanne Marie Escobio
  • Maria Angela Armas
  • Julian Victoria Jumawan
  • Madelyn Bulala
  • Loneder Barcenal
  • Paul Vincent Quinto, LPT


red bean, cookie


This research focused on the production of the unique taste of red bean cookies. This product is made of red beans, white sugar, brown sugar, vanilla, salt, butter, eggs, all-purpose flour, and baking soda. Most people eat cookies for a snack and sometimes make it as a business. A cookie must contain nutrients for the consumer. Red bean contains nutrients that are good for the health. Hence, we mixed red beans into the cookie to make a nutritious snack for a student,a teacher,or anyone who has tasted it. We chose an experimental research design and simple random sampling to select 50 students and 10 teachers. The researchers used a survey questionnaire to gather the data of the respondents. Based on the findings, the product was acceptable in terms of taste because of the balanced sweetness, aroma because of the delicious smell, nutritional value because of the nutrition of the red beans and cookies, and price because it is affordable and has a good presentation. The researchers concluded that a product must have a consistent taste. If the ingredient is not available, then the alternative ingredients are green munggo and kidney beans, which will taste the same as red beans.



How to Cite

Escobio, J. M. ., Armas, M. A. ., Jumawan, J. V. ., Bulala, M. ., Barcenal, L. ., & Quinto, LPT, P. V. (2020). Level of Acceptability of Red Beans Cookie. 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/1967