Product Development and Acceptability of Pili Cheese Cupcake Enriched with Pili Pulp

Abstract

This study aimed to develop and evaluate the acceptability of a Pili Cheese Cupcake enriched with pili pulp, an innovative bakery product made with local ingredients. A descriptive research design was employed, and sensory evaluation was conducted among 25 respondents composed of students, teachers, and consumers using a 5-point Likert scale. The product was assessed for appearance, aroma, taste, texture, and overall acceptability. Results of the quantitative descriptive analysis revealed that all sensory attributes were rated “Excellent,” with taste obtaining the highest mean score (4.58), followed by appearance (4.35), texture (4.33), and aroma (4.28). In terms of acceptability, the cupcake achieved a composite mean of 4.25, interpreted as “Highly Acceptable.” Findings indicate that incorporating pili pulp enhanced the flavor profile without compromising other sensory qualities. The study demonstrates the potential of pili as a value-added ingredient in bakery products and supports their use to promote local agricultural resources and culinary innovation.