Acceptability of Cookies with Dioscorea Hispida as Local Pastry

This study evaluates the acceptance of cookies with different flour compositions, with a particular interest in Dioscorea Hispida, commonly known as Nami flour. Five different formulations of cookies varying in their content of all-purpose and Nami flour were rated by 50 local consumers for appearance, taste, crispiness, crumbliness, texture, and aroma. Results indicated that cookies’ best appearance and aroma were those containing 75% all-purpose flour and 25% Nami flour. On the other hand, a blend of 75% Nami flour and 25% all-purpose flour achieved the highest ratings in taste, crispiness, and overall acceptability. Such findings show that the addition of Nami flour might have the potential to enhance sensory qualities and consumer satisfaction. The recommendations made in this study are to popularize the use of Nami flour in promoting local agriculture, fine-tuning formulations of products, and innovating new products. Further studies on optimizing flour blending, the potential health benefits of using Nami flour, and standardization of methods for sensory evaluation become imperative.