Unpublished Thesis

Include Bibliographical References

This study aimed to look into the acceptability of baked product from tiesa fruit. Specially, this study aimed to determine the acceptability of tiesa cookies in terms of taste, aroma, texture and overall desirability. This was conducted in March 2017 at Mountain Province State Polytechnic College - Tadian Campus, Tadian , Mountain Province. Two treatments were used in the study- one utilized tiesa fruit maturity at various proportions of tiesa and all- purpose flour. The evaluators of the study were 45 students- BTTE and Criminology students of MPSPC, Tadian Campus. Checklist were provided to the respondents to rate their evaluation of finished product of each treatment.

Generally, the study revealed that the cookies prepared using all treatment were “fairly liked” of taste, aroma, texture, and overall desirability. This means that the tasters perceived the acceptability of tiesa cookies. Maybe, the tasters evaluated the product as “fairly liked” for the reason that the fruit is very nutritious. Based on the findings, the following conclusion was drawn: Tiesa Cookies made from overripe and just ripe tiesa fruits mixed with different proportions of all-purpose flour was acceptable as to aroma, texture and overall desirability. For recommendation, Tiesa Cookies is recommended that either equal amounts of tiesa pulp and all-purpose flour be used in making cookies for home-baked products.

Bachelor of Technical Teacher Education