Fiddlehead Fern (Matteuccia struthiopteris) Crackers

Abstract

The study was conducted at the BSHM Laboratory of Capiz State University Pilar Satellite College, last November, 2024. The study aimed to determine the acceptability of Fiddle-head Fern crackers. The study also aimed to know if there is no significant difference among the five treatments in making Fiddle-head Fern crackers. Cost and yield of Fiddle-head Fern crackers were also presented. The study used the experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. Data was collected from 51 panel of evaluators using a five-point hedonic scale sensory evaluation score sheet. Mean, ANOVA and LSD were the statistical tools used to analyze the data gathered. Findings revealed that in making Fiddle-head Fern crackers, there is a significant difference among treatments in terms of general acceptability. Post hoc test result using LSD revealed that treatment A, B and C were the most generally acceptable preference of Fiddle-head Fern crackers among five treatments. Results also shows that there is no significant difference among the five treatments in terms of appearance, taste and texture. The results also further showed that treatment A received the highest mean for taste texture, and overall general acceptability, treatment B for texture, and treatment E for appearance.