Acceptability of loaf bread with guyabano leaves powder and its marketability

Abstract

This study aimed to determine the acceptability of loaf bread with guyabano leaves powder and marketability. More specifically, it sought answers to the following questions: 1. How do teenagers, young adults, and adults respondents evaluate the level of acceptability of loaf bread with guyabano leaves powder (Annona Muricata) in terms of the following criteria: Appearance, Aroma, Color, Texture, Marketability 2. Are there significant differences in the evaluation of loaf bread with guyabano leaves powder from the three groups of evaluators? 3. What are their comments and suggestions to improve the product? The study used the experimental method of research. It involved 90 respondents grouped into three and selected through purposive sampling. The loaf bread with three different proportions of guyabano leaves powder was evaluated using the 9-point Hedonic Rating Scale. The data were personally gathered and statistically treated using the weighted mean, and One-Factor ANOVA. The salient findings of the study revealed that: 1. respondents rated the loaf bread with three different proportions of 5g, 10g, and 15g as very agreeable. 2. there is no significant difference in their evaluation on the acceptability of loaf bread with guyabano leaves powder and its marketability as regards to criteria. 3. the respondents suggested that: (a) More guyabano leaves be added to improve the loaf bread flavor and aroma. (b) The uniformity of the shape of the loaf bread be improved for better appearance; and (c) The loaf bread be made more spongy or foamy.