Philippine E-Journals

Acceptability of Mabolo "Diospyrus blancoi" Cake: Basis for a Proposed Technology Package

Regucivilla A. Pobar

Discipline: Technology, Business

 

Abstract:

This study ventured to produce cakes with Mabolo fruit as main ingredient. Mabolo fruit was used because many do not like to eat it due to its strong unpleasant cheese-like odor. The study determined the acceptability of the three treatments of Mabolo Cake (To-Plain Mabolo Cake, T1-Mabolo Cake with Cinnamon and Raisins and T2 - Mabolo Cake with Molasses) which were developed at BISU Main Campus, Tagbilaran City. The three treatments were sensory evaluated by the twenty-five (25) panelists using the 9-point Hedonic scale sheet. The study used experimental and descriptive survey methods and employed ANOVA for its statistical treatment. The findings revealed that the three treatments of Mabolo Cake used the basic ingredients for cake such as flour, eggs, vegetable oil, baking soda, baking powder, sugar, evaporated milk, and vanilla with the addition of cinnamon and raisins in T1 and molasses in T2.The study concludes that Mabolo cake with molasses ranked first in appearance liking, while Plain Mabolo Cake topped in texture, odor, taste and overall liking. Mabolo cake is generally acceptable.It is recommended that Mabolo fruit as ingredient for cake or any baked products be considered in the baking industry. Information dissemination to this effect be done.