Abstract
Objectives: This study looked at the sensory acceptance of butterscotch enriched with sweetened pineapple and finely chopped peanuts as to the appearance, scent, taste, texture, and overall acceptability, as well as its nutritional value, proximate composition, packaging, and labeling. Methods: In the trials, five treatments were used: four of which included sweetened pineapple and peanuts in varying quantities, and one treatment served as the control variable, hence, it did not have sweetened pineapple or peanuts. The study’s respondents were ten West Visayas State University (WVSU)-Calinog Campus teachers and staff, ten WVSU-Calinog Campus Food Technology and Bachelor of Science in Hotel and Restaurant Management (BSHRM) students, and ten food enthusiasts who were chosen through purposive sampling. A 9-point Hedonic Scale was used for the sensory evaluation of the finished products. Findings: Treatment C proximate composition evaluation showed these results - moisture content (17.31%), ash content (1.04%), crude protein (6.60%), total fat (24.34%) and carbohydrate (50.71%). Energy taken from Treatment C is 448 kcal/100 g. Sensory evaluation of Treatment C is liked extremely. With packaging and labeling designed, butterscotch cookies with 74 grams of finely chopped peanuts and 111 grams of sweetened pineapple enrichment could be a potential product that can be marketed as a delectable snack or dessert with a higher nutritional value. Novelty: The novelty of this research covers the development of a new product out of peanut and pineapple that will compete with the existing cookies products in the market. Keywords: Development; butterscotch; sweetened pineapple; chopped peanuts; sensory acceptance
Highlights
Due to the hustle and bustle in developing countries recently changes in the lifestyles and socioeconomic conditions, convenience snack consumption is on the rise [1]
This research had employed an experimental technique. It aimed to find the sensory acceptability of butterscotch cookies enriched with sweetened pineapple and finely chopped peanuts
The evaluation was conducted on November 6, 2020 at 1:00 - 2:00 o’clock pm by the selected 30 panelist from the West Visayas State University (WVSU)-Calinog Campus’s Food Technology Department to participate
Summary
Due to the hustle and bustle in developing countries recently changes in the lifestyles and socioeconomic conditions, convenience snack consumption is on the rise [1]. The replacement of wheat flour with the fiber content can be increased by mixing it with high-fiber flour in making cookies [2]. On the other hand, are edible seeds of a legume that are commonly referred to as ”groundnuts”. The second-largest country for peanut production in the world is Moreno & Solar / Indian Journal of Science and Technology 2022;15(3):107114. It has an annual production of around 7,131 billion metric tons[3]. Because of its high oil content, it is usually identified as an oilseed. Peanuts are used to make as an ingredient in some dishes. Several cultivar groups are adopted for specific uses due to the differences in various aspects such as flavor, size content of oil, shape, and disease resistance[5]
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