Cereal topped cookie with sugarcane juice topping

Abstract

The objective of this research was to develop cereal cookie with sugarcane juice topping. The research studied standard recipes at 3 levels of 30, 40 and 50 % baker; the cereals include pumpkin seed, almond, sunflower seed and cornflake at 20: 20: 25: 35 by weight, respectively. The treatments were sensory evaluated, using 9-point Hedonic scale of appearance, color, flavor, taste, texture, and overall acceptance by 30 panelists. It was showed that the 30% cereal cookie standard recipe had the best overall acceptance score, and this recipe was used in the next experiment. Next, this research studied 3 different toppings, including sugarcane juice, honey and caramel, and it was found that the cereal cookie with sugarcane juice topping had the best overall acceptance score. A consumer test was used to evaluate cereal cookie with sugarcane juice topping prototype, using 50 panelists and it was showed that the acceptance score for all attributes were over 6.4.