CHAPTER I

INTRODUCTION

Background of the Study

The first cookies are thought to be test cakes bakers used to test the oven

temperature. They date back as early as 7 th Century A.D. Persia which is now Iran.

They were one of the first countries to grow and harvest sugar cane. Small amounts of

cake batter were dropped onto pans to test the temperature of the oven before the

cakes were baked. Cookies were popular throughout Europe by the 14 th century.

Cookie in fact, the term ‘cookie’ comes from the Dutch word koekje or koekie, which

means little cake. Cookies are the ideal light snack to start your day, especially if you

bake them yourself, which gives you a sense of accomplishment. Eating cookies can

help you feel more energized because they contain whole grain flour, which is a good

source of protein, vitamins, fiber, and minerals that promote a healthy metabolism.

People around the world enjoy flowers in their food. Asian cuisine, for instance, relies on

lilies and chrysanthemums, squash blossoms are common in Italian and Latin cuisine

and the French used carnations for chartreuse, a traditional liquor, rose petals and rose

hips are popular with home cooks and professional nutrition, they do all benefits for you

beyond their actual food value (Lundman, 2017).

Rose petals are edible and can be collected at any time for this purpose.

However, rose petals that are to be used in recipes or to be dried require a bit of

planning. The perfect time to collect rose petals is mid-morning, on a dry day when the
dew has evaporated and there’s been no rain for at least the past two days. Bring your

fingers over an opened rose flower and tug gently on all the petals at once (Wilson,

2018). According to Haider (2012) a master herbalist, rose petals contains Vitamin A,

C, D, and E and some Vitamin B too. It also contains antioxidants and they are mild

sedative, anti-depressant and enhancing agent. Flavonoids present in rose plant exhibit

anti-depressant property.

The researcher had the idea to create a product, specifically baking cookies with

rose petal as an ingredient. The expected outcome of the study may help to introduce a

new trend of baking cookies and can assist nutritionists in discovering new recipes that

can provide nutrition snack for consumption that will satisfy adults and children’s

appetites

Objective of the Study

The general objective of the study is to determine the acceptability of Rose petal

cookies

Specifically, this study aimed to:

1.Determine the acceptability of Rose Petal Cookies in terms of the following:

1.1 Color

1.2 Aroma

1.3 Taste

1.4 Texture
 1.5 General acceptability

2.Determine if there is significant difference among the treatments

3.Determine the shelf-life of the most acceptable treatment

4. To determine the product cost of the acceptable treatment

5. Determine the cost and return analysis of the most acceptable treatment and its

implementation.

Significant of the Study

The output of the study is beneficial to be following:

The students. This study will give the students (future researchers) to have an idea

and to innovate new products using rose petal.

The customers. The result of this study will provide health benefits to the customers.

This could also help them to make new product using rose petal as flavor.

The instructors. This study will help the instructors to give an idea to their students on

how to innovate a new product that is made from rose petal.

The farmers. This study will help the farmers to know that rose petal is not only for

decoration but also for baking.

Scope and Limitation

This study are limited to the acceptability of rose petal into cookie in terms of

color, aroma, taste, texture and general acceptability of rose petal cookies. This will also

cover the significant difference among treatments and to determine the shelf life of the

most acceptable treatment and to determine the cost of the most acceptable treatment
and to determine the cost and return analysis of the most acceptable treatment and its

implementation.

Date and Place of the study

This study will be conducted at the hospitality management laboratory at Sultan

Kudarat State University at Tacurong Campus, and Magsaysay Food Park on

September 2023.
Definition of Terms
This page includes the meaning of the important words for the better understanding

of the study.

Acceptability refers to the general suitability of Rose petal cookies

in terms of aroma, color, taste, and texture.

Aroma is the quality of experimental rose petal cookies as

perceived by sense of smell of the respondents.

Color refers to the physical appeal of rose petal cookies.

Cookies are small from stiff, sweet dough rolled and sliced or

dropped by spoonful on large flat pan, and baked.

Cooling is the process to cool down the cookies put of the

oven.

Mixing is combining all the ingredients of the rose petal

cookies

Molding is the process of forming the rose petal cookies.

Packing is the process of putting or storing the finished

product into plastic packs.

Rose petals are edible and can be collected at any times and are

used in recipe. In this study, rose petals serves as the

main ingredient of the study.

Sensory Evaluation this term refers to the perception of the panel of

evaluators regarding the taste, color, texture, and

palatability of the experimental rose petals cookies as

they see, feel, taste, and smell.

Shell Life this refer to the one to four weeks’ storage of the

experimental rose petal cookies that would show if

there is a changes in the product.

Taste refers to the quality of the experimental rose petals

cookies as perceived by the respondents to the sense

of taste.

Texture the way in which actually felt when they touch.

 CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents related study or studies which were helpful to support present
research.

History of Cookies

The first cookies are thought to be test cakes bakers used to test the oven

temperature. They date back as early as 7th Century A.D. Persia which is now Iran.

They were one of the first countries to grow and harvest sugar cane. Small amounts of

cake batter were dropped onto pans to test the temperature of the oven before the

cakes were baked. Cookies were popular throughout Europe by the 14th century.

Cookie in fact, the term ‘cookie’ comes from the Dutch word koekje or koekie, which

means little cake. With war and exploration eventually sugar was introduced to the

Mediterranean area and European countries and so were cookies and by the end of the

14th century, cookies were common place in European cities. The earliest cooking

books from the Renaissance were chockfull of cookie recipes. One popular type of

cookie in Elizabethan England was a square short-cookie made with egg yolks and

spices and baked on parchment paper. After the Industrial Revolution, improvements in

technology led to more variety of cookies be available commercially. The base for all

cookies were the same though: wheat flour, sugar and fats like butter and oil. Coming to

America of course when the Europeans arrived in the Americas, they brought their

cookie recipes with them. Soon they adapted the old recipes to fit the New World.
American butter cookies are a close relative to the English teacake and the Scottish

shortbread.

In the Southern colonies, every housewife knew how to bake tea cakes that had

no extra flavoring except butter and sometimes a couple drops of rose water.

The first American cookies that showed up in cook books had creative names

like Jumbles, Plunkets and Cry Babies which gave no clue to what was inside the

cookie. As the expansion of technology grew in the United States, new ingredients

started to show up in cookie recipes. For instance with the railroad, more people could

purchase fruits and nuts like coconuts and oranges. Even cereal started showing up in

cookie recipes after the Kellogg brothers invented cornflakes in the late 1800s. Then

when electric refrigerators became available in the 1930s, icebox cookies also became

popular. (Dodo, 2022)

Most popular types of cookies from around the world.

Animal Crackers originally came from England to the United States and were first

just called “Animals”. Then in the late 1800s, manufacturers in the United States began

making them. Then with the rise of P.T. Barnum and his circus, “Animals” became

“Animal Crackers” and that is when you started to see the still familiar square box with a

circus cage on it and a handle for easy carrying.

Anzac Biscuit are Australia’s National Biscuit, but they started out as a hardtack

biscuit for the Australian army. Because of their longer shelf life, these biscuits were

used as a substitute for bread.

 Biscotti is the general term in Italian for cookies. The word actually means “twice

cooked”. For these cookies, the dough is shaped into logs and baked until they are a

golden brown color. Then the logs are sliced into individual cookies and baked again.

The Chocolate Chip Cookie actually was invented by mistake by Ruth Graves

Wakefield in 1937 in Massachusetts. She ran the Toll House Restaurant and would

often bake cookies for her guests. On the day in question, she was making “Butter Drop

Do” cookies when she realized she had run out of baker’s chocolate. She used a bar of

semisweet chocolate instead expecting it to melt into the dough but instead the pieces

of chocolate kept their shape. And that was the first bath of chocolate chip cookies. She

originally called the cookies, “The Toll House Crunch Cookies”.

In 1939, Betty Crocker mentioned the cookie on her radio series on “Famous

Foods From Famous Eating Places” and soon people everywhere were asking for the

chocolate chip cookie. Ruth eventually made an agreement with the Nestle company

that allowed them to print the recipe on the back wrapper of their Semi-Sweet Chocolate

Bar and the rest is history.

In 1997, the chocolate chip cookie became of the official cookie of the

Commonwealth of Massachusetts. The origin of the Fig Newton is still up for debate.

One claim is that the jam-filled cookies were invented by a Philadelphia inventor named

James Henry Mitchell in 1891 when he created the machine that allows the cookies to

be filled with jam. The machine was patented in January of 1892 and the cookies got its

name from the town of Newton, Massachusetts.

 Another claim is that the Fig Newtown was instead first created in 1899 by

Charles Martin Roser in St. Petersburg, Florida. He had a cookie and candy

manufacturing company and the legend says that he sold the right to his fig cookies for

1 million dollars, but there is little evidence to support this.

Classification of cookies

Drop cookies are baked by dropping or pushing spoonful of cookie dough onto the

baking sheet.

Fried cookies growing in popularity, are drop cookies or filled cookies that are cooked

in oil.

Molded Cookies made from stiff dough, are formed into shapes before baking

No bake cookies types of cookies in that they do not require baking time in an oven.

Refrigerator cookies are made from dough shaped into cylinders, refrigerated to

become stiff, and then sliced and baked.

Rolled cookies are made from stiff, chilled cookie dough which is rolled out with a

rolling pin and cut with a knife, pastry wheel, or cookie cutter.

Sandwich cookie is assembled with two identically-sized cookies joined together with a

sweet filling.
Feature

To make cookies you will need several basic ingredients that are found in nearly

all cookies. Flour, sugar, eggs and butter are several components of candy, oatmeal

and fruits. Furthermore, the oils used in cookies may vary by recipe or baker reference.

Butter, vegetable oil and egg yolks are sources of oil for baking cookies.

Characteristic of Cookies

Crispy- cookies are crispy if they are very low in moisture/ the following factors

contribute to crispiness.

1. Low proportion of liquid in the mix. Most cookies are made from a stiff dough.

2. High sugar and fat content.

3. Evaporation of moisture during baking due to high temperature and long baking.

4. Small size or thin shape, so the cookies dry quickly during baking.

5. Proper storage. Crisp cookies can become soft if they absorb moisture.

Soft- softness is the opposite of crispiness, so it has the causes as follows:

1. High proportion of liquid in mix

2. Low sugar and fat.

 3. Honey, molasses, or corn syrup included in formulas. These sugars are

gyroscopic, which means the readily absorb from their surroundings.

4. Under baking.

5. Large size or thick shape. The cookies retain moisture

6. Proper storage. Soft cookies can become stale and dry if not tightly covered or

wrapped.

Chewy – moisture is pessary of chewiness, but other factors are also required. In other

words, all chewy cookies are soft, but not all soft cookies are chewy.

1. High sugar and liquid content, but low fat content.

2. High proportion of eggs.

3. Storing flour, or gluten developed during mixing.

Benefit of Cookies

It provides high nutrition and protein eating cookies can help boost your energy

because it contains whole grain flour, which provides a nutritious source of protein,

vitamins, fiber, and minerals that help produce a stable metabolism. (DORÉbytao, 2022)

Give an Energy Boost Cookies have a high protein content, which is one of the

health benefits of cookies. Metabolism is the process by which these materials are

converted into energy. So, if you’re lacking in protein in your diet, a cookie will more

than makeup for it. Protein is extremely beneficial in the development of new tissue and

muscle. (Mirchi, 2019)

Shelf life of Cookies

Cookies can last in the fridge for two weeks, but eating them sooner is better.

Store cookies in the fridge in a fully sealable plastic bag or plastic container. Cookies

stay optimal for two or three days unrefrigerated. If the cookie jar isn’t airtight and still

like to use it to store cookies on the counter, put the cookies in a sealable plastic bag

before storing them inside the jar and zip the cookies in, keeping air out.

Sensory qualities of cookies

Color

The cookies are done when they have set, have a dull shine, and are lightly

golden brown around the edges.

Aroma

The aroma of cookies is typically sweet and buttery. The sugar and butter in the

cookies release a scent while baking, which adds to the overall experience of making

and eating the cookies. The aroma of freshly baked cookies can evoke feelings of

comfort, nostalgia, and excitement in many people, making it a favorite aroma.

Taste

Is a baked or cooked snack or dessert that is typically small flat, and sweet and

little bit salty. It usually contains flour, egg, sugar, and some butter and salt.
Texture

The type of sugar use in the recipe will impact the final texture of the cookie.

Using more granulated sugar means less leavening and more spread. This is because it

does not respond as actively as brown sugar would. Brown sugar has more acid, which,

when combined with baking soda, means more leavening and less spreading.

The use of flour is all about the protein percentage. All-purpose flour is higher in

protein, meaning the cookie will brown more and become crispier. This is often the most

utilized flour in everyday cookie recipes. Using flour lower in protein, such as cake or

pastry flour, will give you a softer cookie texture.

For a crispy cookie a higher granulated sugar is needed for less interaction with

the leavening agent (baking soda). The addition of canola oil or melted butter will

increase crispiness and no eggs should be used. For a “cakey” cookie a higher quantity

of brown sugar is needed to interact with the leavening agent (baking soda). The

addition of egg will provide more leavening and increased moisture. Refrigerated batter

will provide less and slower spreading.

History of Rose

Roses have a long and colorful history. They have been symbols of love, beauty,

war, and politics. The rose is, according to fossil evidence, 35 million years old. In

nature, the genus Rosa has some 150 species spread throughout the Northern

Hemisphere, from Alaska to Mexico and including northern Africa. Garden cultivation of

roses began some 5,000 years ago, probably in China. During the Roman period, roses
were grown extensively in the Middle East. They were used as confetti at celebrations,

for medicinal purposes, and as a source of perfume. Roman nobility established large

public rose gardens in the south of Rome. After the fall of the Roman Empire, the

popularity of roses seemed to rise and fall depending on gardening trends of the time.

During the fifteenth century, the rose was used as a symbol for the factions

fighting to control England. The white rose symbolized York, and the red rose

symbolized Lancaster, as a result, the conflict became known as the “War of the

Roses.”

Roses were in such high demand during the seventeenth century that royalty

considered roses or rose water as legal tender, and they were often used as barter and

for payments. Napoleon’s wife Josephine established an extensive collection of roses at

Chateau de Malmaison, an estate seven miles west of Paris in the 1800s. This garden

became the setting for Pierre Joseph Redoute’s work as a botanical illustrator. In 1824,

he completed his watercolor collection “les Rose,” which is still considered one of the

finest records of botanical illustration.

It wasn't until the late eighteenth century that cultivated roses were Introduced

into Europe from China. Most modern-day roses can be traced back to this ancestry.

These introductions were repeat bloomers, making them unusual and of great interest

to hybridizers, setting the stage for breeding work with native roses to select for

hardiness and a long bloom season. Many of these early efforts by plant breeders are of

great interest to today’s gardeners.

 Roses are once again enjoying a resurgence in popularity, specifically, shrub

roses and old garden roses. Gardeners realize that these roses fit the lifestyle of today’s

gardeners who want roses that are not as demanding with regard to disease control,

offer excellent floral quality, have excellent winter hardiness, and fit into shrub borders

and perennial gardens without seeming out of place. (Illinois, 2022)

Rose petals are edible and can be collected at any time for this purpose.

However, rose petals that are to be used in recipes or to be dried require a bit of

planning. The perfect time to collect rose petals is mid-morning, on a dry day when the

dew has evaporated and there’s been no rain for at least the past two days. Bring your

fingers over an opened rose flower and tug gently on all the petals at once (Wilson,

2018).

All varieties of roses are edible, but the ones with the sweetest fragrance are

likely to have the most flavor. Rose petals can be used to infuse liquids with flavor or

added to sugar or butter to boost your favorite recipes. (Ansley Hill, RD 2022)

Rose hips the spherical part of the flower simply beneath the petals — were

found to contain vitamin C, a powerful antioxidant nutrient. And if roses smell good,

they’ll likely taste good. Use rose petals to garnish summer drinks and fruit dishes. Rose

petals also make appealing cake decorations.

Rose tea’s anti-inflammatory outcomes and vitamin profile additionally help to lessen

dysmenorrhea or menstrual cramps. One study found a great reduction in period-

associated cramping, bloating, and ache amongst women who drank rose tea, and

study participants also reported much less anxiety and mood swings.

One of the most common traditional uses of rose tea is to treat stomach issues.

Modern research shows that this may be due to rose tea’s potential to increase our

liver’s bile production. This permits your body to digest food easier, prevents

constipation, and may enhance nutrient absorption. (NO I Zamubec Alomar C. Adlawan,

RND 2022)

Name of rose

Rose belongs to the family Rosaceae and genus Rosa; the latter contains about

150 species. According to Greek mythology, Aphrodite, goddess of beauty, gave the

rose its name in honor of her son Eros by rearranging just one letter in his name.

Health benefits

Rose petals contain polyphenols, antioxidants that work to protect your body

from cell damage. The polyphenols in rose tea have been shown to reduce the risk of

heart disease, diabetes, obesity, and cognitive diseases. Rose petals are also high in

phytonutrients, plant compounds with antioxidant properties. (Jabeen Begum, MD

2022).

Skin Health

One of the most famous Rose benefits is of that to the skin. In the form of Rose

water or Rose Hydrolate, it has anti-inflammatory properties that can help to reduce the
redness of irritated skin. It is naturally astringent, helping to tighten the pores, tone the

skin and puyaromote a flawless, glowing complexion. Rose water also contains many

free radical fighting antioxidants that help to heal and soothe the skin, helping to reduce

wrinkles and fine lines and helping to maintain the skin’s delicate Ph balance.

Naturally antibacterial, Rose contains the phytochemicals; nerol, geraniol and

citronellal which are effective against many strains of microbes and bacteria. It makes a

wonderful natural cleanser that can combat acne, rosacea and other bacterial skin

conditions. Not only that, it hydrates and moisturizes, leaving the skin feeling soft and

silky smooth. (indigo-herbs 2023)

Culinary Uses for Roses

Garnish: Fresh rose petals from a classic red rose make for an attractive and aromatic

garnish for baked goods, soups, and cocktails. Rose petals can also be candied for an

extra bit of sensuous sweetness.

Baked goods: Many Middle Eastern and Indian dishes use edible roses and rose water

as the key flavoring agent in pastries and desserts.

Jellies and jams: Use rose jellies to fill pastries such as croissants or baklava. Fresh or

dried rose petals, as well as rose hips, are perfect for making jam with a sweet, floral

flavor. Try spreading it on a scone or drizzling it over ice cream.

Syrup: Rose syrup lends a botanical flavor to coffee drinks and cocktails.
Herbal teas: Steep rosebuds in hot water for a refreshing, herbal tea that is full of

antioxidants.

Rose liqueur: Use rose liqueur to make martinis and spritzes

Shelf Life of Rose

Preserved rose petals can be kept for one to three years as long as they are kept

in a dry, dark environment. The rose petals may start to lose their color after this time.

( 2023). Dried rose petals have a good shelf-life and are easy to store. They have a

history of being used to bring floral notes to a variety of culinary dishes. An easy way to

do this is to grind your dried rose petals into a sweet spice mix, or use them to make

flavored sugar.
 CHAPTER III

METHODOLOGY

This chapter describes the details on how the study was conducted. It presents the

researcher's methods, the respondents of the study, the data gathering procedures, the

instrument used and the statistical analysis of the data.

Research Design

This study utilized the experimental design. This study used the Completely

Randomized Design (CRD). Four treatments were set up each using different amounts

of rose petal. The data and other information were presented, treated, and analyzed

using the experimental design in comparing the groups under the observation of this

research.

The treatments were as follows:

Treatment 1:1 cup pink rose petal + 1 cup butter + 2 cups brown sugar + 2 eggs +

1tbsp vanilla extract + 2 ½ cup flour + ½tsp baking soda + ½ tsp salt + ¼ cup

evaporated milk

Treatment 2: ½ cup pink rose petal + 1 cup butter + 2 cups brown sugar + 2
eggs + 1 tbsp vanilla extract + 2 ½ cup flour +½tsp baking soda + ½ tsp salt + ¼ cup
evaporated milk
Treatment 3: ¼ pink cup rose petal + 1 cup butter + 2cups brown sugar + 2 eggs +

1tbsp vanilla extract + 2 ½ cup flour + ½tsp baking soda + ½ tsp salt + ¼ cup

evaporated milk
Treatment 4- Control

Materials and Ingredients

The materials used for processing the pink rose petal cookies were measuring

spoons, measuring cup, spatula, blender, mixing bowl, whisk, electric mixer, baking

pans, cookie sheets, and oven.

The ingredients used in making the rose petal cookie were red rose petal, butter,

brown sugar, eggs, vanilla extract, flour, baking soda, evaporated milk, and salt.

Preparation of Rose petal cookies

The first is selecting a pink rose flower and after that detach the pink rose petal

from the receptacle and after that wash the pink rose petal from the running water and

meanwhile, preheat the oven to at least 360 degrees Fahrenheit. The pink rose petal

with evaporated milk will be blended, add all purpose flour, baking soda, and brown

sugar combined and set aside. In a separate bowl, mix the egg with the butter, pink

rose petal mixture, and evaporated milk. The mixture of the dry and wet materials is

made. Once the ingredients are combined, spread butter in a baking pan and pour the

batter into it to create cookie drop shapes. After mixing the ingredients, grease a baking

pan with butter and place the mixture in baking pan to form cookies drops in the baking

pan. Allow for 10- 12 minutes of cooking time. Allow to cool for 2 minutes before

removing from the baking pan and pack the product in a plastic container then store.
 Selecting

Slicing

Peeling

Detaching

Washing

Blending

Mixing

Baking

Cooling

Packing

Storing

Figure 1. Flow Chart of Rose petal cookies

Board of Tasters

The board of tasters was composed of (15) faculty members of Sultan Kudarat State

University Tacurong Campus and (15) students of Sultan Kudarat State University

Tacurong Campus and (30) consumer for the Magsaysay Food Park. A total of 60

individuals served as evaluator of the product. The samples of all treatment were placed

and served in plates for sensory evaluation of the board of tasters. This include the

evaluation of the color, aroma, taste, texture.

Data Gathering Procedure

Before the data gathering process, the researcher sought permission from the Dean

of Sultan Kudarat State University - College of Business Administration and Hospitality

Management.

The researcher personally invited the target respondents, informing them the date

and venue of the product evaluation. After which, it was collected for the data tabulation

and analysis. Evaluation sheets were distributed personally by the researcher who

explained to them how to answer the questionnaires. The researcher enabled the

tasters or evaluators to accurately evaluate each treatment, the evaluator were

instructed to taste each treatment one after the other by drinking a glass of water after

tasting each. The results of the evaluation were then tabulated.

Instrument of the Study

 This study was an evaluation form questionnaire specifically designed for the

respondents. This consists of the information about the respondents, which was

optional and sensory evaluation using the different parameters according to Color,

Aroma, Taste and Texture..

Statistical Analysis

After the evaluation of the developed product, the data properly gathered,

tabulated and interpreted using appropriate statistical tool.

Mean was used to determine the sensory qualities of the difference treatment; as

perceived by the respondents in terms of color, aroma, taste and texture analysis of

variance (ANOVA) was employed to analyze the significant difference among the

treatments. The hypothesis was tested at to 0.05 level of significance.

Table 1. Rating Scale Used in the Conduct of the Sensory Evaluation for Color

(Lawless and Heymann, 2010)

Rating Mean Interval Description Interpretation

5 4.20 – 5.00 Very much golden brown Highly Acceptable

4 3.58 4.19 Very golden brown Acceptable

3 1.80– 3.57 Golden Brown Moderately Acceptable

2 1.00 – 2.79 Slightly golden brown Slightly Acceptable

1 1.00 – 1.85 Not golden brown Not Acceptable

Table 2. Rating Scale Used in the Conduct of the Sensory Evaluation for Aroma

(Lawless and Heymann, 2010)

Rating Mean Interval Description Interpretation

5 4.20 – 5.00 Very much Pleasant Highly Acceptable

4 3.58 – 4.19 Very Pleasant Acceptable

3 1.80 – 3.57 Pleasant Moderately Acceptable

2 1.00 – 2.79 Slightly Pleasant Slightly Acceptable

1 1.00 – 1.85 Not Pleasant Not Acceptable

Table 3. Rating Scale Used in the Conduct of the Sensory Evaluation for Taste

(Lawless and Heymann, 2010)

Rating Mean Interval Description Interpretation

5 4.20 – 5.00 Very much Sweet Highly Acceptable

4 3.58 – 4.19 Very Sweet Acceptable

3 1.80 – 3.57 Sweet Moderately Acceptable

2 1.00 – 2.79 Slightly Sweet Slightly Acceptable

1 1.00 – 1.85 Not Sweet Not Acceptable

Table 4. Rating Scale Used in the Conduct of the Sensory Evaluation for Texture

(Lawless and Heymann, 2010)

Rating Mean Interval Description Interpretation

5 4.20 – 5.00 Very much Crispy Highly Acceptable

4 3.58 – 4.19 Very crispy Acceptable

3 1.80– 3.57 Crispy Moderately Acceptable

2 1.00 – 2.79 Slightly Crispy Slightly Acceptable

1 1.00 – 1.85 Not Crispy Not Acceptable

 CHAPTER IV

PRESENTATION, ANALYSIS, INTERPRETATION OF DATA

This chapter present the data gathered and shows the results of the research

conduct. The response of the board of tasters were tallied and tabulated. Data were

presented in the tables with corresponding discussions

Table 1. Sensory Quality of Rose Petal Cookies in terms of Color

Treatments Mean Description Interpretation

Treatment 1 2.97 Slightly Golden Brown Slightly Acceptable

Treatment 2 3.52 Golden Brown Moderately Acceptable

Treatment 3 3.43 Golden Brown Moderately Acceptable

Treatment 4 2.78 Slightly Golden Brown Slightly Acceptable

Section mean 3.17 Golden Brown Moderately Acceptable

As shown in Table 1, the sensory quality of pink rose petal cookies in terms of its

color among treatments as perceived by the respondents revealed that treatment 2 and

3 gained the highest mean score of 3.52 and 3.43 among treatments and described as

“Golden Brown” and interpreted as “Moderately Acceptable in terms of color. T1 gained

the mean score of 2.97 respectively description “Slightly golden brown” and interpreted

as “Slightly Acceptability “ and Treatment 4 gain the lowest mean score of 2.78

describe as “ Slightly Golden Brown” and interpreted as “Slightly Acceptable”.

 This implies that the experimental treatment of rose petal cookies the section

mean of 3.17 described as “ Golden Brown” and interpreted as “ Moderately

Acceptable” in terms of color.

The cookies should appear light brown or golden brown in coloring according to

(Quynh, 2022).

Table 2. Sensory Quality of Rose Petal Cookies in terms of Aroma

Treatments Mean Description Interpretation

Treatment 1 3.62 Much Pleasant Acceptable

Treatment 2 3.67 Much Pleasant Acceptable

Treatment 3 3.50 Pleasant Moderately Acceptable

Treatment 4 2.93 Slightly Pleasant Slightly Acceptable

Section mean 3.43 Much Pleasant Acceptable

A shown in table 2, the sensory quality of pink rose petal cookies in terms of

aroma among treatments as perceived by the respondents revealed that treatment 2

and 1 gained mean score of 3.67 and 3.62 and describe as “much pleasant” and

interpreted as “acceptable” in terms of aroma. Treatment 3 gained the mean score of

3.50 respectively describe “ pleasant” and interpreted as “ Moderately Acceptable” and

treatment 4 gain the lowest mean score of 2.93 describe as “ slightly pleasant” and

interpreted as “Slightly Acceptable” in terms of aroma.

 This implies that the experimental of experimental of Acceptability of Rose Petal

cookies the section mean 3.43 describe as “ much pleasant” and interpreted as

“Acceptability” in terms of aroma.

A study from aroma impressions (2022). This scent recalls the sweet decadence

of just baked chocolate chip cookies rising in the oven and releasing the indulgent

aroma of butterscotch and brown sugar throughout the kitchen.

Table 3. Sensory Quality of Rose Petal Cookies in terms of Taste

___________________________________________________________________

Treatments Mean Description Interpretation

Treatment 1 3.48 Very Sweet Acceptable

Treatment 2 3.62 Very Sweet Acceptable

Treatment 3 3.30 Sweet Moderately acceptable

Treatment 4 2.97 Slightly Sweet Slightly acceptable

Section mean 3.34 Sweet Moderately acceptable

As shown in Table 3, the sensory quality of Acceptability of Rose Petal

cookies in terms of its taste among treatment 2 and 1 gained the highest mean score of

3.62 and 3.48 among treatments and can be described as “very sweet” and interpreted

as “Acceptable” in terms of taste. Treatment 3 gained the mean score 3.30 and

described as “sweet” and interpreted as “moderately acceptable” and treatment 4 gain

the lowest mean score of 2.97 describe as “ Slightly Sweet” and interpreted as “ slightly

acceptable”.