Assessment on Level of Acceptability of Chayote Cupcake


  • Glomel Gayongorsa
  • Mary Joy Llanera
  • Bebe Janine Paiman
  • John Penshoppe Aquino
  • Estern Ann Hiponia
  • Trishia Tonacao
  • Ciara Mae Macalinao
  • Alice Tolato


chayote cupcake


The study focused on the assessment of the level of acceptability of chayote cupcakes. Chayote is used for human consumption in many countries; nevertheless, the preparation may be different depending on the region. The extracts of the chayote leaves and seeds are effective in lowering blood pressure and dissolve urinary calcifications when consumed several times daily. It also has potassium and phosphorus contents. In the study, the researchers used chayote vegetables in creating a new type of cupcake and assess the level of acceptability to the selected Grade 12 Home Economics(HE) Strand students and teachers in Bestlink College of the Philippines. The research design used in this study was a descriptive method, and 60 respondents, including Grade 12 HEStrand students inBestlink College of the Philippines, were selected using a random sampling method. A survey questionnaire was used as one of the instruments to gather information from the respondents. Based on the results, chayote cupcake is moderately acceptable in terms of taste, texture, and nutritional value. In terms of aroma, the level of acceptability was acceptable. The researchers tabulated and evaluated the results of the questionnaires that were answered by the respondents. Some respondents were taken aback by the chayote cupcake. The researchers innovated a new type of cupcake because only a few flavors are available in the market. This study can be used as a basis for future studies. Future researchers may also improve chayote cupcakes further, especially the taste, texture, and aroma. Chayote cupcakes will be beneficial to people because of their health benefits, and they may replace some of the junk foods in the market. 



How to Cite

Gayongorsa, G., Llanera, M. J., Paiman, B. J. ., Aquino, J. P., Hiponia, E. A. ., Tonacao, T. ., Macalinao, C. M. ., & Tolato, A. . (2020). Assessment on Level of Acceptability of Chayote Cupcake. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from

Most read articles by the same author(s)

1 2 3 4 5 > >> 

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.