Conducted by PIT
, Started on 2022 -
Completed on 2023
Completed
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The purpose of the study is to develop cookies fortified with shrimp shell waste and determine its level of acceptability through sensory evaluation. True experimental design was utilized in the study and a sample of 48 were chosen using stratified random sampling to be part as panel taster. Results revealed that most of the panel taster rated the product as “highly acceptable” in terms of aroma among three (3) treatments; also “highly acceptable” was rated to the appearance of treatment 3. Taste of the product was rated “highly acceptable” on treatment 3 and the texture was “highly acceptable” on treatment 3. There was a significant difference on the sensory evaluation of the taste panels in the three (3) treatments, and on the post hoc test favours the third treatment. Therefore, the most preferred treatment was treatment three (3) in terms of aroma, appearance, taste and texture. It is recommended that the third treatment may be upscaled and be catered in a larger group of panel taster and may be considered further for production and commercialization.