Acceptability of Palau (Cyrtosperma merkusii) Butter Cookies

Abstract

This study examines the level of acceptability of Palau (Cyrtosperma merkusii) Butter Cookies among different demographic groups based on variations in the proportion of Palau flour used in the formulation. Findings suggest that cookies made with 50% Palau flour were highly rated by elementary students for general acceptability, despite appearance concerns. High school students prioritized texture, while teachers favored flavor. Increasing the Palau flour proportion to 75% highlighted taste as an area for improvement, especially among elementary students, while high school students desired enhancements in flavor. At 100% Palau flour, both elementary and high school students rated the cookies within an acceptable range, with texture receiving the highest praise. Despite variations in Palau flour proportions, the cookies garnered acceptable ratings across all groups, with texture consistently influencing acceptability among younger demographics and flavor being prioritized by teachers. Consumers generally found cookies made with lower proportions of Palau flour more acceptable, with those at 50% proportion being rated highest overall. Analysis confirms a significant difference in acceptability among the proportions, with cookies containing 50% Palau flour being the most preferred compared to those with 75% or 100% Palau flour.