Development and Acceptability of Vegetable-Based Cookies Using Malunggay (Moringa Oleifera), Sweet Potato (Ipomoea Batatas), and Carrots (Daucus Carota)

This study explores the development and sensory acceptability of vegetable-based cookies incorporating Malungay (Moringa oleifera), sweet potato (Ipomoea batatas), and carrots (Daucus carota). These vegetables are known for their nutritional profiles and can serve as functional ingredients in baked goods. The research aimed to create three cookie formulations using different vegetable blends and evaluate their sensory characteristics. Fifty panelists assessed the samples based on color, texture, aroma, taste, and overall acceptability using a 9-point Hedonic scale. Results showed that the formulation combining equal portions of all three vegetables was most acceptable. The findings support the potential for vegetable-based cookies to offer a nutritious and palatable alternative to traditional cookies, with implications for functional food innovation and healthier snack development.