Cookies Fortified with Corn-Based Sagip Nutri Powder

Abstract

This study aimed to develop Cookies fortified with Corn-Based Sagip Nutri Powder, evaluating their nutritional value, physical characteristics, and consumer acceptability. It specifically sought to determine: (1) the acceptability of corn-based cookies with varying levels of Corn-Based Sagip Nutri Powder; (2) the significant differences in the physical characteristics among the treatments; and (3) the most acceptable formulation based on sensory evaluation. Using an experimental research design, five formulations were prepared: F1 (control), F2 (25% Corn-Based Sagip Nutri Powder), F3 (50% Corn-Based Sagip Nutri Powder), F4 (75% Corn-Based Sagip Nutri Powder), and F5 (100% Corn-Based Sagip Nutri Powder). One hundred panelists evaluated the cookies based on color, texture, taste, aroma, and general acceptability using a 9-point hedonic scale. Data were analyzed using frequency counts, percentages, weighted means, and ANOVA. Results revealed that all formulations were acceptable, with F2 receiving the highest mean score of 4.50 (very acceptable). ANOVA indicated significant differences in the physical characteristics among treatments, particularly in color and texture. The Corn-Based Sagip Nutri Powder positively influenced the cookies’ nutritional profile and sensory appeal without compromising consumer acceptance. The study concludes that fortifying cookies with corn-based Sagip Nutri powder enhances their health benefits while maintaining sensory quality. F2 emerged as the most acceptable formulation. It is recommended that future research explore the shelf-life stability and market potential of these functional cookies.