Acceptability of lagundi leaves (Vitex negundo) drop cookies

Abstract

This study was conducted to explore the acceptability of lagundi leaves (Vitex Negundo) drop cookies in terms of color, flavor, texture, aroma, and general acceptability. Data were collected from 45 respondents, 40 from different year levels of BSHM students and 5 BSHM faculty, using standard deviation, cost and yield analysis, and ANOVA. Findings of the study indicated strong overall acceptability in terms of color, flavor, texture, aroma, and general acceptability across the five treatments. Among the profiles of the respondents, it was shown that there was no significant difference among the five treatments.