Acceptability of cookies enriched with fish surimi from Hypophthalmichtys nobilis (bighead carp) Richardson, 1845 / KC Camil G. Concepcion, Julie Ann B. Dionisio, Jonalyn C. Omido

Developmental Research Methodology

Thesis BSF University of Rizal System. Cardona 2016

This study is an attempt to determine the acceptability of cookies enriched with fish surimi from Hypophthalmichtys nobilis (Bighead carp.) the product development research was utilized in this study. The product development study utilized weighted mean in the sensory evaluation of the respondents of the level of acceptability of with big head surimi cookies in terms of different quality attributes and general acceptability on the acceptability of cookies made out of bighead carp z-test was used. The instrument was questionnaire checklist, there were 50 bakers from bakery shops in Cardona, Morong, and Tanay Municipalities in Rizal Province as respondents involved in this study. The 9-point hedonic scale was use as the parameter in the conduct of the study. The results revealed that te respondents rated developed the products in terms of Appearance, 7.98 (like moderately), texture, 8.32 (like very much), Aroma, 8.3 (like very much) and palatability, 8.18 (like very much). The commercial cookies was rated by the respondents in terms of Appearance 8.32 (like very much), texture, 8.2 (like very much). Aroma 8.08 (like very much) and palatability 8.14 (like very much).

Concepcion, K. G., Dionisio, J. B. and Omido, J. C. (2016). Acceptability of cookies enriched with fish surimi from Hypophthalmichtys nobilis (bighead carp) Richardson, 1845. Cardona: University of Rizal System.