LAKASABrowsing by Author "Garcia, Angelica Mae A."

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Development of coconut (Cocos nucifera) cookies with cauliflower (Brassica oleracea var. botryfis)
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Ramirez, Ross Jan L.; Garcia, Angelica Mae A.; Labarete, Rundell N.; Madayag, Carla Marie R.; Orpia, Charlie Vic B.; Cacanindin, Geremy S.; Bayani, Keneth G.; Novencido, Rosa M.; Javonitalla, Josephine G.; Gacayan, Daniel B.
The research standardized the process and formulation of coconut cookies with cauliflower and determined its sensory attributes. Data were gathered from three treatments that were evaluated by 10 trained panelists and 30 consumer-type panelists using 9-point hedonic scale and were analyzed using mean. Numerical ratings show that the most acceptable formulation is treatment 2 with a mean of 7.9 (Like Moderately), which means that the best formulation is the coconut cookie with cauliflower composed of 100g of coconut, 120g of cauliflower, and other basic ingredients. This formulation has a golden-brown color, flat circular shape, and medium size with strong aroma of cauliflower blended with the aroma of coconut. It is smooth in the inside with low perceptible cauliflower flavor and higher perceptible coconut flavor.