CC BY 4.0Saldivar, Luzviminda M.Estipular, Jennifer A.De Jesus, Rose Ann B.Sabado, Kristel Joy B.Ormita, Ma. Juvelyn A.Ayon-Ayon, Fernhel Zhyle P.Llavora, Jericho S.2026-06-182026-06-182022-05Estipular, J. A., De Jesus, R. A. B., Sabado, K. J. B., Ormita, M. J. A., Llavora, J. S. & Ayon-Ayon, F. Z. P. (2022). Acceptability of Gumamela flower (Hibiscus sabdariffa) loaf bread. [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1861Full textThe study aimed to process Gumamela Flower into Loaf Bread which involves of 2 phases the drying method and the formulation method. Five formulation of 0:100,25:75, 50:50, 75:25, and 100:0, results showed that the most acceptable Gumamela Flower Loaf bread was 100:04 which has 100% of Gumamela Flower. It has an acceptable sensor)' characteristics in terms of appearance, aroma, color, flavor, taste and texture. The level of likeness, the aroma, flavor, texture, and taste has like very much while appearance and color is like moderately. The microbiological qualities of Aerobic Plate Count of <250 CFU/g and Mold and Yeast Count is <10.0 CFU/g are less than the allowed limit which means it is safe for human consumption. The computed market price was Php 38.00 at 375 grams. The new product developed was feasible and marketable.xi, 57 p.: ill. (col.).enMicrobiological laboratories--Quality controlFood--Sensory evaluationSomera, Jake Tyrone I.Thesis