Republic of the Philippines

UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS

College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

DEVELOPMENT OF COOKIE SWEETENED WITH DIFFERENT

PROPORTIONS OF HONEY AND SUGAR

An Undergraduate Thesis

Presented to the Faculty of the

University of Antique Hamtic Campus

College of Agriculture, Forestry, and Food Science

Guintas, Hamtic, Antique

In Partial Fulfillment

of the Requirements for the Degree

Bachelor of Science in Food Technology

Dyra D. Gabilangoso

Darlene Joy R. Magbanua

Shella Mae D. Magbanua

Mark Leo Montanez

May 2022

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

Approval Sheet

DEVELOPMENT OF COOKIE SWEETENED WITH DIFFERENT FORMULATION

OF HONEY AND SUGAR

Dyra D. Gabilangoso, Darlene Joy R. Magbanua, Shella Mae D. Magbanua, Mark Leo Montanez

University of Antique – Hamtic Campus

College of Agriculture, Forestry and Food Science

Bachelor of Science in Food Technology

Recommending Approval:

ANNE DOMINIQUE LOUISE G. BARDENAS, MSFS.

Adviser

Approved by the Research Committee:

SHELYN MAE B. DIONELA

Member

NOVA GRACE D. PUOD, MAgr

Member

CRYSTA GAUDIEL, MSAgry

Research Coordinator

HELEN H. MUEGUE, MAEd

CAFFS, OIC Dean

__________________
Date
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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

Acknowledgement

Researchers hereby acknowledged their immeasurable appreciation and deepest

gratitude for the help and never-ending support of the following individuals who

contributed a lot for making this study possible.

First and foremost, the divine grace of Almighty God, for guidance and the path-

finder in times that they needed strength, support, love and care during the conduct of the

study.

Mrs. Anne Dominique Louise G. Bardenas, thesis adviser for her guidance,

valuable comments, supports, provision, corrections and efforts in editing and checking

the manuscript right from the very start of the conduct of the study. Also, for giving her

enough time and effort in sharing her knowledge in the analysis of the data and in

statistical computations to finish this study.

Mrs. Shelyn Mae B. Dionela and Mrs. Nova Grace D. Puod, members of oral

defense committee, and Ms. Lerelie Villaflor for their advice, words of encouragements

and suggestions for the improvement of the study.

Mrs. Helen H. Muegue, OIC Dean- College of Agriculture, Forestry and

Food Science, for the approval of the study.

Ms. Marie Dominique Ylade, Shared Service Facility Job Orderly, for her

time and effort for guiding and giving suggestions during the trial and final

conduct of the study and extending some of the tools and utensils to the

researchers for the improvement of the study.

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

Mrs. Nova Grace D. Puod, RECETS Director, and Ms. Sky Salgado,

RECETS Job Orderly, for their assistance in analyzing the data and statistical

computations of the study.

Prof. Glenda M. Mabaquiao, Academic Affairs, Director, for her time, never-

ending support and concern to finish this study.

Special thanks and deepest gratitude to Rona Davis and Tricia Magbanua

for their support, advice and suggestions, and who has been with the

researchers every step of their incredible journey.

To the sensory panelists for their contribution and participation during the

conduct of the study.

Special thanks and gratefulness for the unconditional love, care, prayers

and unending support of their beloved parents; Mrs. Salvacion A. Magbanua,

Mrs. Alicia R. Magbanua, Mrs. Vilma D. Gabilangoso, Mr. Moises M. Montanez.

Their brothers, sisters, cousins, aunties, uncles, grandparents and relatives

for their moral support, unconditional love and care.

To their classmates and friends; Angelo, Rallene, Charlie, and Alma for the

suggestions, prayers, unending support, and encouragements.

Their beloved Alma Mater for the experiences and opportunity to learn.

To God be all the glory.

D. Gabilangoso
D.J Magbanua
S.M. Magbanua
M.L. Montanez

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

Gabilangoso Dyra D., Magbanua Darlene Joy R., Magbanua Shella Mae D.,
Montanez Mark Leo., May,2022. Development of Baked Cookie Using Different
Formulations of Honey and Sugar Unpublished Undergraduate Thesis. Bachelor
of Science in Food Technology University of Antique - Hamtic Campus, College
of Agriculture, Forestry and Food Science, Guintas, Hamtic, Antique.

Abstract

Honey and Sugar were used for the production of cookie. The study was

conducted at the Shared Services Facility (SSF) of the University of Antique –

Hamtic Campus, Guintas, Hamtic, Antique on November 2021 to evaluate the

sensorial characteristics of the product. The study utilized five (5) formulations: F0

(100% sugar), F1 (25%sugar-75%honey), F2 (50%sugar-50%honey), F3

(75%sugar-25%honey) and F4 (100%Honey) and the commercial cookie served

as a control. The formulations were laid-out in Complete Randomized Design

(CRD). Significant differences among formulation means were specified using

the Significant Difference Test. Texture, color, taste and general acceptability

ratings were analyzed using Friedman’s Test and significant differences among

formulation mean were specified using Wilcoxon Signed Rank Test. Organoleptic

testing was used in determining the texture and general acceptability of the

sample by 30 panelists using 9-point Hedonic scoring. Results of the evaluation

on texture, color, taste and general acceptability ratings showed that control and

F0 were significantly different from four formulations due to its overall ratings and

it was acceptable in terms of texture, color, taste and general acceptability in

sensorial expectations of the panelist . Furthermore, there were no significant

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

differences observed within F1, F2 and F4; F2 and F3; F3 and F4 because all

mentioned formulation have similarities for texture; no significance differences

observed within F1, F2, F3 and F4 its because all formulations mentioned has a

proportions of honey which makes the color similar from each other; no

significant differences were observed within F0, F3 and F4; and F1 and F3 for taste

its because all mentioned formulations has a reverse proportion of honey and

sugar ; and no significant differences observed within F1 and F2; and F1, F2, and

F3 for general acceptability its because all proportions of honey and sugar has a

good combination in all ingredients, which suggest that the formulations are

comparable from each other. Based on the results of the study, F0 (100% Sugar)

is the most preferred formulation among other formulations.

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

Table of Contents

Page

Title Page i

Approval Sheet ii

Acknowledgement iii

Abstract v

Table of Contents vii

List of Tables x

List of Appendices xi

CHAPTER 1

I INTRODUCTION 1

Background of the Study 1

Objectives of the Study 4

Scope and Limitations of the Study 4

Significance of the Study 5

Definition of Terms 5

II REVIEW OF RELATED LITERATURE 7

Honey 7

Nutritional Content of Honey 7

Health Benefits of Honey 8

Antimicrobial, Antiviral and Antiparasitic Activity 8

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

Antioxidant Effects 9

Oral health 9

Gastroenterology 10

Sugar 10

Health Issues of Sugar 10

Cookies 11

III METHODOLOGY 14

Materials 14

Methods 14

Cleaning 15

Procurement of Materials 15

Testing for Quality of Honey 15

Production of cookies Using Different Formulations of 16

Honey and Sugar

Sensory Evaluation 18

Experimental Design and Formulation 19

Statistical Analysis 20

IV RESULTS AND DISCUSSION 22

V SUMMARY, CONCLUSIONS AND 30

RECOMMENDATIONS

Summary 30

Conclusion 32

Recommendations 33

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

References 34

Appendixes 37

List of Tables

Table Page

1 Nutritional Composition of Honey 8

2 Hedonic Scale Score sheet of Texture, Color, Taste, 19

General Acceptability of the Cookie using Different
Formulations of Honey and Sugar

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

3 Ingredients used for Cookies using different formulations 21

of Honey and Sugar

4 Summary of Texture of Cookies using Different 24

Formulation of Honey and Sugar

5 Summary of Color of Cookies using Different Formulation 26

of Honey and Sugar

6 Summary of Taste of Cookies using Different Formulation 27

of Honey and Sugar

7 Summary of General Acceptability of Cookies using 29

Different Formulation of Honey and Sugar

8 The Weighted Mean and Its Categorical Interpretation (9 30

Point Hedonic Scale)

List of Appendices

Appendix Page

1 Sensory Scores of Texture of Baked Cookie using 39

Different Formulation of Honey and Sugar

2 Sensory Scores of Color of Baked Cookie using Different 40

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

Formulation of Honey and Sugar

3 Sensory Scores of Taste of Baked Cookie using Different 41

Formulation of Honey and Sugar

4 Sensory Scores of General Acceptability of Baked Cookie 42

using Different Formulation of Honey and Sugar

5 Sensory Codes of Baked Cookie using Different 43

Formulations of Honey and Sugar

6 Hedonic Scale Score sheet for Texture of Baked Cookie 44

using Different Formulations of Honey and Sugar

7 Hedonic Scale Score sheet for Color of Baked Cookie 45

using Different Formulations of Honey and Sugar

8 Hedonic Scale Score sheet for Taste of Baked Cookie 46

using Different Formulations of Honey and Sugar

9 Hedonic Scale Score sheet for General Acceptability 47

Baked Cookie using Different Formulations of Honey and
Sugar

10 Friedman’s Test for Texture of Baked Cookie using 48

Different Formulation of Honey and Sugar

11 Friedman’s Test for Color of Baked Cookie using 49

Different Formulation of Honey and Sugar

12 Friedman’s Test for Taste of Baked Cookie using 50

Different Formulation of Honey and Sugar

13 Friedman’s Test for General Acceptability of Baked 51

Cookie using Different Formulation of Honey and Sugar

14 Wilcoxon Rank test for Texture of Baked Cookie using 52

Different Formulation of Honey and Sugar

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 Republic of the Philippines
UNIVERSITY OF ANTIQUE - HAMTIC CAMPUS
College of Agriculture, Forestry and Food Science
Guintas, Hamtic, Antique

15 Wilcoxon Rank test for Color of Baked Cookie using 56

Different Formulation of Honey and Sugar

16 Wilcoxon Rank test for Taste Baked Cookie using 60

Different Formulation of Honey and Sugar

17 Wilcoxon Rank test for General Acceptability of Baked 64

Cookie using Different Formulation of Honey and Sugar

18 Conduct of Sensory Evaluation 68

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