Barra, Jehanne Gwyn, <br/><br/>
Development and acceptability of calamansi crinkles /  
Jehanne Gwyn Barra, [and 3 others]., 
 - 119 leaves. 
<br/><br/>Undergraduate Theses (BSHM) - Hospitality Management. 
<br/><br/>Includes bibliographic references. 
<br/><br/> This study focused on the food product Calamansi Crinkles. Calamansi crinkles are cookies that feature the refreshing and tangy flavor of calamansi, with their overall success dependent on balancing sensory attributes like taste, texture, and appearance to meet consumer expectations. In a sensory evaluation study, three samples of calamansi crinkles were assessed based on these factors. The researchers established three (3) varied proportions of Calamansi Crinkles such as 30 grams, 60 grams, and 120 grams of calamansi juice and equal proportions of other ingredients. The researchers utilized three (3) data gathering needed in the study such as Evaluation of Sensory Characteristic, Rank Preference, and Consumer’s Acceptability Score Sheet. The appearance of the cookies played a significant role, with samples 1 and 3 being rated more highly for their appealing yellow color, while sample 2 had a lighter yellow shade that was less favored. In terms of aroma, taste, and texture, all three samples were rated as acceptable, though the balance of sweetness and calamansi’s distinctive tang was key in determining overall satisfaction. Among the three samples, sample 3 stood out as the most preferred, scoring the highest in terms of sensory characteristics, which highlights its potential for wider consumer appeal. This sensory feedback is essential in refining the product to ensure its success in the market, focusing on consumer preferences for visual appeal, flavor balance, and texture.