Browsing by Author "Caluza, Rose H."

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    Development of watermelon (Citrullus lanatus) rind cookies
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Flores, Joji C., Jr.; Bambalan, Beverly T.; Caccam, Jimichelle S.; Caluza, Rose H.; Gutierrez, Jovi Ann C.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.
    The research aimed to develop a standardized formulation and process for incorporating watermelon rind into cookies. The study used developmental, experimental, and descriptive research designs to determine the sensory, microbiological, and physicochemical qualities of the cookies, along with acceptability attributes, shelf life, production costs, and marketing plans. The methodology included detailed sensory evaluations using a hedonic scale, microbiological and physicochemical analyses following DOST standards, and cost and shelf-life analyses. Data were analyzed using frequency percentages to summarize responses and assess overall acceptability. Findings indicated that incorporating watermelon rind with all-purpose flour, butter, sugar, salt, milk, and egg maintained favorable sensory qualities and extended shelf life while maintaining acceptable microbiological and physicochemical standards. The cookies demonstrated a favorable shelf life and were deemed cost-effective. The marketing plan projected positive consumer acceptance, suggesting a promising potential for commercial production.