Acceptability Level of

Chinese chives(Allium
Tuberosum) Flavoured
Cookies
Researchers:
Rhea Grace C. Acuna
Joan T. Dayaganon
Marie Fe B. Torremocha
Wilfredo C. Tumanda Jr.
 Statement of the Problem
The main purpose of the study was to determine the
acceptability level of Chinese chives (Allium Tuberosum) as
cookies conducted at the Municipality of Carmen Bohol.
Specifically the study aims to answer the following questions :

1. What is the profile of the Chinese chives cookies in terms of:

1.1Ingredients and cost;
1.2 Tools and Equipment used;
1.3 Procedures; and
1.4 Shelf life?
2. As perceived by the respondents, what are the acceptability
level of Chinese chives in three treatments in terms of:
2.1 Aroma;
2.2 Color;
2.3 Taste; and
2.4 Texture?
3. Is there a significant difference among the different
treatments of Chinese Chives flavored cookies as perceived by
the respondents?
4. What action plan can be proposed based on the result of the
study?
 Research Methodology
The focus of the study was to develop and determine the
sensorial properties of Chinese chives in making cookies.

Design
 Researchers used experimental research design.
 Used descriptive design

Environment
 Conducted at Municipality of Carmen particularly in barangay
Poblacion Sur.
Participants
 There are only thirty (30) respondents randomly chosen
from Carmen, Poblacion Sur.

Instruments
 Researchers used modified questionnaire.
 Used sensory evaluation sheet.
Procedures

• Phase I. Permission to conduct the study

• Phase II. Preparation for Chinese Chives
(Allium tuberosum) Flavored as Cookies
• Phase III. Tasting the Product for acceptability
• Phase IV: Distribution of Questionnaires
Findings
After the data was interpreted and analyzed accordingly the
researchers come up with the following findings.
1. Profile of the Chinese Chives Flavored as Cookies:
1.1Ingredients and cost;
 All treatments are affordable .
1.2 Tools and Equipment used;
 uses appropriate tools and accurate measurements.
1.3 Procedures; and
 Steps and procedures must be followed properly
1.4 Shelf life
 T1 and T2 lasted 20 days
 T3 lasted only for 14 days
 2. Acceptability level of Chinese chives in three treatments in
terms of;
2.1 Aroma
T1 got the highest weighted mean “ Well Blended”
T3 got the lowest weighted mean “ More Chinese Chives”
2.2 Color
T2 got the highest weighted mean “Slightly Brown”.
T1 got the lowest weighted mean “ Slighty Brown
2.3 Taste
T1 got the highest weighted mean “ Sweet”
T3 got the Lowest weighted mean “Sweet”
2.4 Texture
T3 got the highest weighted mean “ Brittle”
T1 got the lowest weighted mean “Gritty”
3. The difference in the acceptability level of
Chinese chives flavored cookies

There was a significant difference in terms of

aroma among the three treatments which means
that null hypothesis was rejected. In terms of color,
taste and texture there was no significant difference
among the three treatments, thus null hypothesis
was accepted.
Conclusion
The Acceptability level of Chinese Chives in the three
treatment cause significant difference in the acceptability
level of cookies in terms of Aroma. However, the
acceptability levels of their colour, taste and texture are
statistically the same regardless of the different
measurement of the three treatment. Chinese Chives is
affordable in cost and is abundant in the locality.
As perceived by the respondents, the result of the
Acceptability level of Chinese Chives Flavoured cookies
was “most preferred”. Therefore, the researchers
encourage to introduce the product in the community.
Recommendations:
Based on the results of the study, the researcher arrived the following
recommendations:
 It is recommended to add 1 tsp of Chinese chives chopped leaves into
the cookies since it is the most acceptable treatment.
 Further analysis on nutrient and microbial content is a highly
recommended;
 Proper packaging of cookies might be included in the next studies;
 Length of experience of the sensory evaluators should be included;
 Compare best treatment to commercially available products as
experimental check;
 Store the product in different packaging containers.