Publication: Development of breadnut seed (Artocarpus camansi) granola bar
No Thumbnail Available
Date
2025-11
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union.
Abstract
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.
Description
Full text
Keywords
Citation
Lopez, H. R., De Guzman, A. M. C., Gacusana, N. M. O., Pulido, T. E. V. (2025). Development of breadnut seed (Artocarpus camansi) granola bar. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.