This study aimed to determine the potential use of corn flour in making snack items (Cookies, Pastillas and Polvoron) and the effects of increasing levels of corn flour on the general acceptability and quality of snack items in terms of color, texture, flavor and taste. No significant differences were observed on the acceptability color and texture between the experimental cookies to that of the control. A moderately pronounced com flour was detected in the experimental pastillas. No significant differences were noted in the acceptability and flavor of the experimental polvoron, however, highly significant differences were observed in the texture in terms of smoothness and color between experimental treatments with that of the control. All the finished products were adjudged to be "like very much" by the taste panel. Results of the study showed that there were no significant differences among the treatments in terms of acceptability, color, texture and flavor between the experimental snacks items using corn flour to that of the control (flour).

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)