Acceptability of butter spread using talisay (Terminalia Catappa) nuts

Abstract

This experiment study was conducted to determine the general acceptability of butter spread made from talisay nuts. It has five replications each. To gather the responses of the evaluators, an evaluation sheet as used. The parameters included for evaluation were appearance, aroma, texture, and taste. There were fifteen evaluators to evaluate the samples. They were composed of 5 instructors, 5 students of Capiz State University Sigma Satellite College and 5 members of the community. The statistical tools used to analyze and interpret the data gathered were LSD and ANOVA. The studies found out that the five treatments are very acceptable but the proportion of butter spread made from 50% talisay and 50% ground peanut got the highest mean score. It was also found that there is no significant difference between aroma, appearance, taste, and texture.