Advisers

Analyn A. Brosas

Discipline

Hospitality Management

Abstract

This study determined the acceptability of Mango Graham Pie with Cheese as an innovative dessert among HE strand students at Bestlink College of the Philippines. The product combined the sweetness of mango graham with the rich, slightly salty flavor of cheese and was evaluated in terms of presentation, taste, texture, and aroma. The study used a descriptive-quantitative research design. Quota sampling was used to select thirty (30) HE strand students. After tasting the product, respondents completed a researcher-developed survey questionnaire using a four-point Likert scale. Mean scores were calculated to determine the dessert’s overall acceptability. The product received strong acceptance ratings for presentation (3.53), texture (3.42), and aroma (3.51). Taste received a mean of 2.82, interpreted as “Agree.” The overall mean of 3.32 indicated that Mango Graham Pie with Cheese was highly acceptable. Most suggestions focused on improving the product’s creaminess. The dessert was highly accepted in terms of presentation, texture, and aroma, while taste was rated positively but lower than the other criteria. The findings indicate that the product was generally well received and had potential as an innovative dessert for students. Minor adjustments to creaminess were recommended to improve its overall quality.

Keywords

sweetness, innovative dessert, mango graham pie with cheese, highly acceptable