Talisay (Terminalia Catappa) Fruit Flour Development and Incorporation in Cookies: Assessment on its General Acceptability

Abstract

Talisay (Terminalia Catappa) is a versatile tropical tree that was well-known for its edible seeds, leaves, and numerous potential applications in traditional medicine and culinary endeavors. The study had a primary focus on the development of Talisay (Terminalia Catappa) cookies, with the goal of achieving a desirable taste by determining the right proportions of ingredients. The study employed both quantitative and qualitative approaches, with sensory evaluation and statistical analysis revealing that the cookies were well-received by consumers and food experts. An analysis of Talisay extract conducted in the study demonstrated the presence of various compounds, suggesting potential health benefits. Furthermore, the physicochemical composition of Talisay fruit flour was found to be favorable for use as an ingredient. The study recommended further research to explore the pharmacological effects and antioxidant properties of the extract, as well as the utilization of Talisay fruit powder in various food products. It was also suggested that continuous sensory evaluation and formulation refinement could enhance consumer preference, and effective packaging and branding were deemed crucial to promote the unique qualities and health benefits of Talisay.