Sensory Evaluation and Consumer Acceptance of Herbal Cookies

Abstract

 The research aimed to investigate the quantity of herbal ingredients used as substitutes for wheat flour in cookie production and consumer acceptance. The study focuses on ginger and lemongrass at three level : 2 %, 3.5 %, and 5%. For finger root, it is also at three levels but slightly different from the ginger and lemongrass : 1%, 2%, and 3%. Sensory quality was assessed using a 9-point hedonic scale with a panel of 10 food experts, while consumer acceptance was evaluated through surveys involving 120 participants. Data analysis employed frequency, percentage, mean, and standard deviation.

The result indicated that cookies containing 3.5% ginger received the highest overall liking scores, closely resembling the control formula (scores ranging from 7.60 to 8.00), outperforming cookies with both 2% and 5% ginger. Similarly, cookies with 3.5% lemongrass achieved higher liking scores than those with lower or higher concentrations (scores between 5.60 and 7.70). In contrast, cookies with finger root showed a preference for the formulation containing 1% finger root over those with higher concentrations (scores ranging from 3.80 to 6.20). The tester for consumer acceptance, cookies made with 3.5 % ginger received high rating across all evaluated attributes (scores between 4.23 to 4.58). Therefore, substituting wheat flour with 3.5% ginger powder not only enhances the nutritional value of cookies but also provides beneficial antioxidants and phenolic compounds, making these cookies a suitable healthy snack option for consumers.