CC BY 4.0Saldivar, Luzviminda M.Emocling, TweetamGundran, Alleona LouiseValdez, Deserie C.Vidal, Maria Joana R.Villanueva, Vhenjovie V.2026-06-192026-06-192022-05Emocling, T., Gundran, A. L., Vidal, M. J. R., Villanueva, V. V., & Valdez, D. C. (2022). Acceptability of Jute (Corchorus olitorius) spinach (Spinacia oleracea) cracker. [Unpublished Undergraduate Thesis].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/123456789/1886Full textJule leaves are very nutritious, and it is rich in calcium, iron, protein, vitamin A, C, and E, thiamine, riboflavin, niacin, foliate, and dietary fibers. Jute (Corchuros olitonus) can almost grow anywhere in the Philippines. This research formulated Jute into Cracker. Using the experimental method, five treatments were developed. Sensory attributes of the Jute Cracker in terms of appearance, crunchiness, aroma, taste, and size are acceptable. Treatment 2 was the most acceptable treatment with the level of the likeness of like very much of all the characteristics. The microbiological qualities of aerobic plate count of 280CFU/g and molds and yeast of IQCFU/g are below the allowable limit. The Jute Cracker is safe for consumption and has an affordable price of Php 6.00 per pack at three pieces.x, 57 p.: ill. (col.).enSpinachSpinach--Diseases and pestsCooking (Spinach)Spinach--VarietiesSpinach--PreservationCrackersCracker industryFood--Sensory evaluationSensory evaluationMicrobiological laboratories--Quality controlCosts, IndustrialAgricultural productivity--CostsQuality of products--CostsThesis