Published Paper Details:

The development and quality evaluation of butter cookie enriched with native Bicol Pili (Canarium ovatum) and Sili-Labuyo (Capsicum frutescens) was laid out in Completely Randomized Design (CRD) with three treatments in replications. It was evaluated using the Nine-point Hedonic scale and employed weighted mean and ANOVA treatments to analyse responses of the sample respondents. Such all-purpose flour (2nd class) star margarine/butter, eggs, baking powder were the main ingredients of the formula. Native pili and sili-labuyo were the added functional ingredients in the development of the sample product and therefore evaluated. This experimental research revealed that among the three replicated treatments tested in the study, Treatment 1 is the most preferred cookie by the respondents as resulted in the survey. There were no dislike responses noted from the respondents. The developed cookie possesses a high level of likeness as to color, palatability, texture, aroma, appearance, and overall consumer acceptability. Moreover, the nutritional contents of the product particularly sili-labuyo contained high levels of vitamins and minerals such as iron, copper, potassium, vitamin A, C, and B-6. Thus, it is recommended that this cookie can be developed using the Treatment 1 formula and can be used as functional ingredients in order to meet the nutritional requirements of individuals with special dietary needs.