Acceptability and Desirability in Making Macaroons Enriched with Coconut Curd (LATIK)

Abstract

The baking industry in the Philippines is vast. The demand for baked goods has developed and evolved into a huge sector, opening up and providing more business and job options. Baked goods have become a regular component of the diet, with some serving them as dessert-like macaroons. The study investigated another food item as an option in generating a product with nutritional value and health advantages; it may also be a great aid to the community to use the availability of products to earn more money and give a better product to the public. However, this is also in reaction to the Department of Science and Technology's initiative (DOST). The experimental research design underpins the study. The experimental design theory is based on assessing the connections between and among variables; in general, one variable, the independent variable. The purpose of this study was to make macaroons with coconut curd (latik) and determine the level of acceptance and attractiveness of the macaroons with coconut curd (latik) in Bugallon Proper, Ramon, Isabela. The Independent Variable-Dependent Variable (ID) model was used as the assessment model in this study. The mean was used to establish the attractiveness of macaroons supplemented with coconut curd (latik) in terms of sensory value and acceptability, and the Wilcoxon Signed Test was used to determine the significant difference between varied quantities of the components. The macaroons supplemented with coconut curd (latik) were found to be attractive and highly praised by the responders. Treatment 2 received the highest mean and best quality ratings from the three groups of responders in terms of sensory acceptance. There is, however, a considerable variation in how responders rate the texture of treatments 2 and 3.