Conducted by PIT
, Started on 2024 -
Completed on 2025
Completed
Total Page Views : 28
Total Likes : 6
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Cupcakes are one of the trendiest, most delicious, and most popular desserts that can be served on any
occasion and to all kinds of people from all walks of life. This study aimed to determine the level of
acceptability of the different treatments of Carrotquashtato cupcakes, a combination of carrots, squash,
and potatoes, based on sensory evaluations in terms of aroma, taste, texture, appearance, and overall
acceptability across the different years of baking experience of the respondents. The researchers used an
experimental research method and purposively selected the respondents. A scoring instrument using a 9-
point Hedonic Scale evaluation sheet was used in the study. The data was analyzed and interpreted with
the use of the established range of the weighted mean based on the 9-point hedonic rating scale. The
weighted means were the results of the total raw scores converted from the hedonic sensory evaluation
in every treatment per attribute. Pearson correlation was used to test the significant association and
ANOVA for the significant difference in testing the hypothesis. Results revealed that the three variations of
Carrotsquashtato cupcakes received a “Liked Very Much” and the third treatment received “Like
Extremely" ratings from the respondents. It was also found that there was no significant association
between the level of acceptability of the cupcakes to the different years of baking experience among the
respondents and there was no significant difference in the sensory attributes of the three variations or
treatments of the cupcakes. The study further recommends improving the concentrations of the three
treatments to enhance the aroma, taste, texture, and appearance and future research must be conducted
in determining the test the proximate nutritive value and shelf life of the product.