EATING QUALITY AND ACCEPTABILITY OF SWEET CORN (Zea mays L.) COOKIES FLAVORED WITH DIFFERENT TROPICAL FRUITS (Citrus x sinensis L., Musa acuminata L., Mangifera indica L.)

A descriptive study to evaluate the eating quality and acceptability of Sweet com cookies flavored with different tropical fruits. The cooking process was conducted at San Agustin Población Polomolok South Cotabato. The actual evaluation was conducted at Mindanao State University, General Santos City. The study used sweet corn and flavored with different tropical fruits such as orange, banana, and mango. The same cooking process was applied to all treatments. The study used a descriptive method and there were 30 respondents composed of faculty and staff, students and individuals that were present at the time of evaluation. The results showed that sweet corn cookies which were flavored with orange and banana have excellent eating quality and acceptability while flavored with mango has an average acceptability. Further showed that cookies made up of sweet corn and flavored with ripe orange and banana has a market potential due to its excellent quality and acceptability.