02773nam a2200313 i 4500003000500000005001700005008004100022040002500063090002400088100003900112245006300151300001600214336002100230337002500251338002300276502009900299504003900398520157100437700003402008700004102042700004002083720003602123720004402159720003902203720003602242942003902278952012502317999001702442CSPC20250313104040.0250313s2023    ph a     b    000 0 eng d  aCSPCbengcCSPCerda  aUTH BSHM B380i 20231 aBearis, Kent Christian A.eauthor.10aInigto cookies /cKent Christian A. Bearis [and 3 others].  a165 leaves.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aUndergraduate Theses (BSHM) - Hospitality ManagementcCamarines Sur Polytechnic Colleges, 2023  aIncludes bibliographic references.3 aInigto is made up of sun-dried leftover rice that is used as a key ingredient in making inigto cookies. This is primarily a research study to determine the acceptability of inigto as an ingredient in making cookies also known as inigto cookies. Quantitative and experimented studies were used to determine the optimum number of substances and processes. This study used surveys, frequencies, percentages, weighted mean, and ranking techniques as statistical tools. The respondents are randomly chosen from a total of 385 to provide the data from the urban area of Nabua, Camarines Sur. Out of 385 respondents, the majority are between 18 and 24 years old, with a frequency of 227, or 58.96 percent, while 158, or 41.04 percent, are male. The results showed that the acceptability of inigto cookies is highly acceptable with an average weighted mean of 3.51, that imp[lies the sun-dried leftover rice also known as inigto is acceptable to use as the key ingredient in making a cookie product. Also, the acceptability of product packaging presentation has an average weighted mean of 3.73 which is verbally interpreted as highly acceptable. It was revealed that the packaging materials and product label was acceptable to the respondents as per the evaluation. With the recommendations, the researchers prepared a recipe booklet of inigto cookies for future use. Furthermore, it recommends making more products out of inigto; such as pulvoron, yema, and pastillas and it recommends assessing the shelf life and the nutritional composition of the inigto cookie product.1 aBucad, Dave Brian N.eauthor.1 aLlanes, Shiekainah Marie P.eauthor.1 aSecillano, Micah Audrey B.eauthor.  aBulalacao, Rosalie B.eadviser.  aBañaria, Russell E.echair, panelist.  aOrobia, Mark Anthony L.epanelist.  aOliveros, Rosanna B.epanelist.  2ddcn0cUMhB380iiBSHMkUTHm2023  00102ddc4070aCSPCbCSPCcUTHd2025-03-03l0oUTH BSHM B380i 2023p006493UMr2025-03-13 10:41:08t1-1w2025-03-13yUM  c29161d29161