Advisers

Analyn A. Brosas

Discipline

Hospitality Management

Abstract

This study developed saluyot cookies as an innovative food product. The source introduction describes saluyot as a source of fiber and nutrients and cites Singson (2024) regarding iron and vitamin K. It also presents several broad health claims concerning saluyot and pineapple. The study primarily assessed the sensory acceptability of the cookie product among Grade 12 Home Economics students. The study used a quantitative experimental design. Surveys were administered to 30 selected Grade 12 HRS and HECF students from February 6 to February 18, 2026. Respondents were selected through convenience sampling, and the product experiment was conducted at Bestlink College of the Philippines. Of the 30 respondents, 53.33% were female and 83.33% were 17 or 18 years old. Mean acceptability ratings were 3.62 for taste, 3.56 for aroma, 3.47 for appearance, and 3.42 for texture. All ratings were interpreted as indicating that respondents were very satisfied with the product. The findings indicate favorable sensory acceptability of saluyot cookies among the participating students. Respondents suggested that flavor and texture could be improved. The product may have potential for further development or student entrepreneurship, but commercial viability and nutritional or health benefits require separate testing.

Keywords

product acceptability, home economics students, saluyot cookies, sensory evaluation, innovative food product