Browsing by Author "De Guzman, Allene Mae C."

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    Development of breadnut seed (Artocarpus camansi) granola bar
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union., 2025-11) Lopez, Honeyleth R.; De Guzman, Allene Mae C.; Gacusana, Niña Mary O.; Pulido, Tracy Evette V.; Ramirez, Edren F.; Hufana, Zhelyn A.; Bayani, Keneth G.; Cacanindin, Geremy S.; Quinitip, Tiffanny Ruth R.
    This study developed Breadnut Seed (Artocarapus camansi) Granola Bar as an innovative and nutritious snack product. The study aimed to standardize the formulation and process; determine sensory qualities, assess microbiological qualities, physicochemical properties, consumer acceptability, shelf life; compute the production cost; and design a marketing plan. Developmental, descriptive, experimental, and quantitative research methods were employed. Treatment 1 being identified as the optimal one. Sensory evaluation by 100 consumer panelists revealed maximum acceptability scores for appearance, aroma, taste, and texture. Microbiological tests confirmed safety. Shelf-life analysis revealed that refrigerated storage-maintained quality for up to 77 days, whereas room-temperature storage was limited to 20 days. Production cost with a suggested selling price of ₱5.00. The marketing plan targeted health-conscious consumers through strategic product, pricing, placement, and promotional strategies. Findings suggest that the breadnut seed granola bar is a safe, acceptable, and marketable functional snack that promotes nutrition and sustainability.