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Development of watermelon (Citrullus lanatus) rind cookies

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creativework.keywordsmicrobiological, physicochemical, production, watermelon rind cookies
dc.contributor.advisorGacayan, Daniel B.
dc.contributor.authorFlores, Joji C., Jr.
dc.contributor.authorBambalan, Beverly T.
dc.contributor.authorCaccam, Jimichelle S.
dc.contributor.authorCaluza, Rose H.
dc.contributor.authorGutierrez, Jovi Ann C.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberMartinez, Lynnie E.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-05-28T23:47:16Z
dc.date.available2026-05-28T23:47:16Z
dc.date.issued2024-05
dc.descriptionFull text
dc.description.abstractThe 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.
dc.format.extentxii, 102 p.: ill. (col.)
dc.identifier.citationFlores, J. C., Jr., Bambalan, B. T., Caccam, J. S., Caluza, R. H. & Gutierrez, J. A. C. (2024). Development of watermelon (Citrullus lanatus) rind cookies. [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1622
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcFood preparation
dc.subject.ddcCookies -- Watermelon
dc.titleDevelopment of watermelon (Citrullus lanatus) rind cookies
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameCitrullus lanatus
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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