Philippine E-Journals

Soybean Snack Bar: A Study on Acceptability and Nutrient Content

Shaine Mari Kyle C Kusain | Theresa Mimosa C Prochina | Michael Angelo C Seniel

 

Abstract:

The primary purpose of this study was to investigate if soybean can be developed into a snack bar. Moreover, the study attempted to determine whether the soybean snack bar is accepted by the respondents in terms of color, taste, odor, appearance and aroma. Respondents of this study were the First Year Bachelor of Science in Pharmacy students of the University of the Immaculate Conception. The importance of this study is the creative utilization of Glycine Max (Soybean) in making a snack bar. The respondents of this study were the 70 students who evaluated the product’s level of acceptability in terms of color, taste, appearance, odor. The collection of data was done through the use of survey questionnaire. Findings showed that Glycine Max (Soybean) can serve as effective nutrient enhancer for a snack bar. Based on the results, the overall acceptability of Product A and B is moderately liked. In terms of color and appearance, Product B is extremely liked. It is recommended that all ingredients especially Glycine Max (Soybean), flour, shortening, sugar and egg be accurately measured to obtain the best result.