Acceptability Level of Banana Muffin with Mango Jam Filling

Abstract

The general objective of this study was to determine the level of acceptability of Banana Muffin with Mango Jam Filling in terms of color, aroma, taste, texture, palatability, appearance, and mouthfeel. As of today, there were a lot of pastry products that have been introduced to us. However, some of them were expensive; some people could not afford to buy one to develop a new bread product and determine its acceptability level. In the conduct of this study, the researchers used the convenience sampling technique. There were thirty (30) pieces of Banana Muffin with Mango Jam Filling for thirty (30) respondents. This study used the indirect method of collecting data. This was done using the survey instrument given to the thirty (30) respondent, which included the faculty, staff, and students who were available for the conduct of the assessment. Mean and standard deviation were used as statistical tools for data analysis and decision–making to determine the acceptability level of the bread product. The findings of this study revealed that Banana Muffin with Mango Jam Filling was highly acceptable in terms of color (Mean=4.60, SD=0.62), aroma (Mean=4.60,SD=0.67), taste (Mean=4.77, SD=0.43), texture (Mean=4.47, SD=0.51), palatability (Mean=4.77, SD=0.50), appearance (Mean=4.80, SD=0.41), and mouthfeel (Mean=4.87, SD=0.35). Therefore, Banana Muffin with Mango Jam Filling was highly acceptable as a bread product. This meant that banana muffin added with mango jam as its filling produced a highly satisfying color, aroma, taste, texture, palatability, appearance, and mouthfeel.