Muffins and cookies are best served as snacks. In order to enhance its nutritive value, this study developed baked products using corn flour fortified with malunggay leaves and targeted to determine its general acceptability.
Specifically, the desirability of the baked products fortified with malunggay leaves in terms of color and appearance, texture, and flavor and taste; and its general acceptability were investigated. This study used the experimental method. There were five treatments with the first treatment with its original ingredient made from wheat flour. The remaining four were experimental treatments of variable proportion of wheat flour and corn flour with chopped moringa leaves.
The experimental treatments had light brown color and appearance in muffins but in cookies the color ranged from light to dark brown. As to the texture of the finished products, muffins were smooth and tender while cookies were chewy and crisp. The flavor and taste of all the experimental treatments in both baked products were sweet and creamy as compared to the well-blended flavor and taste of the control treatments. In terms of desirability level on the food quality of the finished products, both baked products had a desirable color and appearance with Treatment 2 containing a very desirable texture and Treatment 3 also having a very desirable flavor and taste in muffin and cookie preparation. All experimental treatments were generally acceptable.

Keywords: Baked Products, general acceptability, nutritive value

Thesis (Bachelor of Science in Hospitality Management)

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