Orpilla, Erika L.De Castro, FredhelaneTumabcao, Junerey T.2026-06-272026-06-272022-05Orpilla, E. L., De Castro, F., & Tumabcao, J. T. (2022). Acceptability of ube (Dioscorea alata) ampalaya (Momordica charantia) pinwheel cookies.[Unpublished Undergraduate Feasibility Study]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxxhttps://lakasa.dmmmsu.edu.ph/handle/123456789/1982Five (5) pinwheel cookie formulations with varying levels of Ube powder at 0%, 25%, 50%, 75%, and 100% were prepared. Seven (7) trained panels rated the Ube Ampalaya Pinwheel Cookies. It was Likely Extremely for the level of acceptability. 60 consumer panelists. The microbiological analysis showed an aerobic plate count of 250 CFU g and less than 10 CFUg for mold and yeast count. This means that the researchers observed good processing practices during the production. The product cost was computed, and the Ube Ampalaya Pinwheel Cookies have a market price of Php 8.00 (25g) per pieceenThesis