Assessment of Level of Acceptability of Sayote Muffin

Authors

  • Janna Althea Tagle
  • Joan Bondocin
  • Bernadeth Bascon
  • Eliza Mae Toroba
  • Krystel Viray
  • Alice Lim Tolato, MS MATH-ED

Keywords:

sayote, muffin

Abstract

Muffins are generally prepared with egg white and wheat that serves as the reference effect for different nutrients such as potassium, zinc, magnesium, and vitamin C. All muffins have sugar as the main source of sweetness, which is not beneficial to be eaten by people with diabetes. The researchers wanted to reduce the sugar content and add healthier ingredients, such as sayote. The researchers utilized the experimental research design, and the respondents were selected by a simple random sampling technique. Survey questionnaires were distributed to collect the pertinent data for this research. The collected data were tallied. To assess the product, a weighted mean was used as the statistical tool. The assessment of acceptability was subdivided into the following variables: taste, aroma, nutritional value, competitiveness, and presentation. In terms of taste, the weighted mean for teachers was 2.05, with a verbal interpretation of disagree, while a weighted mean for students was 3.23, with the verbal interpretation of moderately agree. In terms of aroma, the weighted mean for teachers was 2.22, with the verbal interpretation of disagree, and a weighted mean for students was 3.25, with the verbal interpretation of moderately agree. The weighted mean for the teacher in the variable of nutritional value was 3.25, with the verbal interpretation of agree, while that for the students was 3.6, which also had the verbal interpretation of moderately agree. The weighted mean for the variable presentation for teachers was 2.95, with the verbal interpretation, of moderately agree, which that for students was 3.6, which also had the verbal interpretation of moderately agree. Lastly, the weighted mean of the variable competitiveness for teachers was 3.87, which had the verbal interpretation to agree, while that for students was 3.88, which had the verbal interpretation of agree. The researchers recommended the following. The researchers recommended repeating the experiment in terms of taste, aroma, and marketability of the sayote muffin. The researchers also recommended decreasing the sugar in sayote muffins. The researchers also recommended avoiding leaving the sayote muffin for a day because spoils easily. The researchers recommended not to bake the sayote muffin dough at a high temperature or else its nutrition would disappear.

Published

2020-04-01

How to Cite

Tagle, J. A. ., Bondocin, J. ., Bascon, B. ., Toroba, E. M. ., Viray, K. ., & Tolato, MS MATH-ED, A. L. . (2020). Assessment of Level of Acceptability of Sayote Muffin. 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/1970

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