CONCOCTING BOUGAINVILLEA (Bougainvillea spectabilis) PETAL COOKIES WITH CAC

Concocting Bougainvillea (Bougainvillea spectabilis) Petal Cookies With Cacao (Theobroma cacao l.) Pod Husk Powder and Nibs

Maria Patma A. Dela Cruz, Judy Mark B. Gorospe, Gennierose B. Magday
https://doi.org/10.5281/zenodo.15662251

ABSTRACTThis study was conducted to determine the potential benefits of bougainvillea (Bougainvillea spectabilis) petals, cacao (Theobroma cacao l.) pod husk powder, and nibs and to promote affordable healthy snacks for consumers’ wellness. Four treatments were utilized as follows: Treatment 1 (APF 350g, Bougainvillea Petals 25g, Cacao Nibs 15g, CPHP 5g), Treatment 2 (APF 350g, Bougainvillea Petals 50g, Cacao Nibs 15g, CPHP 10g), Treatment 3 (APF 350g, Bougainvillea Petals 75g, Cacao Nibs 15g, CPHP 15g), Treatment 4 (APF 350g, Bougainvillea Petals 100g, Cacao Nibs 15g, CPHP 20g). The 9-point Hedonic Scale was used for sensory evaluation to determine the acceptability of the Bougainvillea (Bougainvillea spectabilis) Petals Cookies with Cacao (Theobroma cacao l.) Pod Husk Powder and Nibs. The quality attributes tested were color/appearance, texture/crunchiness, odor/aroma, taste/flavor, and general acceptability.
Thirty (30) respondents were selected as judges, with some from the faculty and staff of Cagayan Valley Cacao Development Center, Isabela State University, Echague Campus, and others from residents of Liwayway, Diffun, Quirino, with age ranging from 18 to 60. Treatment 4 was rated "like very much" in terms of color/appearance and "like extremely" in terms of odor/aroma by the respondents.
The statistical analysis showed no significant differences in taste/flavor and odor/aroma of cookies between treatments. However, Treatment 3 received the highest rating from the respondents in terms of texture/crunchiness, taste/flavor, and overall acceptability, with a qualitative description of "like very much." Hence, among all treatments, Treatment 3 was the most acceptable. The Return on investment per 100 pieces of bougainvillea (Bougainvillea spectabilis) petals cookies with cacao (Theobroma cacao l.) pod husk powder and nibs revealed that Treatment 1 provided the best ROI and that production was more profitable for a business venture.

Keywords: Cookies, Bougainvillea, Cacao, Pod Husk, Nibs

Cite this Paper

Dela Cruz, M. P., Gorospe, J. M., & Magday, G. (2025). Concocting Bougainvillea (Bougainvillea spectabilis) Petal Cookies With Cacao (Theobroma cacao l.) Pod Husk Powder and Nibs. Student Journal of Technology and Educational Research, Vol. 1(Issue 1), 108–122. https://doi.org/10.5281/zenodo.15662251

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