About this document
Acceptability of Sweet Potato Cookies by Jeff Santillan is a document available to read on EtoBox.
This study investigates the acceptability of sweet potato cookies made with orange-fleshed and purple sweet potato flour among Filipino consumers, focusing on various substitution levels (20%, 30%, and 50%). It aims to understand consumer perceptions regarding sensory attributes and nutritional benefits, while also highlighting the potential of sweet potato flour as a healthy ingredient in the food industry. The research seeks to empower consumers with knowledge about healthier snack options and contribute
- Author
- Jeff Santillan
- Language
- EN