The concept of this study is to make use of healthy snack using chesa, a fruit often discarded by many most especially among children. The study was conducted to find out the sensory evaluation and proximate analysis of chesa fruit cookies. Specific objectives are: 1. To determine the level of acceptability of the chesa fruit cookies with the following treatments: T1- 50g of chesa fruit + basic ingredients, T2- 100g of chesa fruit + basic ingredients and T3- 150g of chesa fruit + basic ingredients, in terms of the following parameters: color, texture, aroma and flavor. 2. To determine the proximate analysis of chesa fruit cookies as to ash, moisture content, crude protein, crude fat and total carbohydrate. 3. To determine the significant difference among the 3 treatments against the commercial cookies. 4. To compare the chesa fruit cookies to commercially sold cookies. The one-shot experimental design was used in this study. The experiment was divided into 4 phases. Phase 1 involved the making and production of the cookies. Phase 2, the product was subjected for sensory evaluation using hedonic scale. Phase 3, the prepared cookies was subjected for cost benefit analyses and Phase 4, the product was subjected for proximate analysis. Salient findings of the study include 1. Positive acceptability was established to the three experimental cookies. 2. The proximate analysis of the experimental cookies revealed that ash content is 1.37g/100g, moisture content is 6.20g/100g, crude protein is 7.87g/100g, crude fat is 12.82g/100g and total carbohydrate is 71.24g/100g. 3. The experimental cookies were comparable to the control cookies as revealed in the statistical treatment using one-way anova and Scheffe test. 4.The experimental cookies at 100g is Php 14.22 as compared to the Php 24.00 of 100g commercially sold cookies. Based on the findings, chesa fruit cookies can be a good alternative snacks particularly among children.
