Development and Product Acceptability of Cookies from Sweet Potato (Ipomea Batatas), Squash (Cucurbita Maxima) and Carrots (Daucus Carota)

The Utilization of Carrots (Daucus carota), Squash (Cucurbita maxima), and sweet potato flour (Ipomea batatas) in making Cookies was conducted to introduce a new product out of these macro nutrient raw materials. The significance of utilizing these three abundant and highly recognized vegetables for its excellent health contributions is the top priority of this study to encourage the community to become health conscious and to broaden their perspective in using these raw materials even in a simple way but optimizing its great benefits. The instrument used in collecting data to determine the acceptability of the product was nine (9) point Hedonic Scale. A total of twenty (20) panelists composed of Food Service Management students and faculty members evaluated the product. Moreover, three treatments were made with different percentages in the amount used for the three main ingredients namely carrots, squash and sweet potato flour. Among the three trials conducted, Treatment 1 was the most acceptable which was rated by the evaluators as Liked very much while both Treatment 2 and Treatment 3 were rated as liked moderately. The most acceptable product’s nutrition content was computed considering the nutritional content present in the raw material used. The below-stated computations are attained in every 100 grams or by pieces which is nineteen pieces (19) of cookies per pack. The identified calories were 236.33, calories coming from fat 16.10, number of total fat 10.23, saturated fat 0.57, cholesterol 42.30, sodium 43.77, total carbohydrate 33.67, dietary fiber 1.54, sugars 7.08, protein 1.96, Vitamin A 222%, Vitamin C 4%, and Calcium 102 %