Abstract: This study developed cookie with aratiles fruit filling, incorporating sweet potato, cassava, and taro flours as alternatives to wheat flour. The research aimed to evaluate the sensory qualities, consumer acceptability, and economic feasibility of these formulations while promoting the use of locally sourced ingredients. Specifically, the study assessed the appearance, aroma, taste, and texture, analyzed differences among treatments, and provided recommendations for future enhancements. An experimental research design to look into Jamaica cherry fruit filling in cookies made with different root crop flours, observing its effect on dependent variables design was used, formulating three cookie variations: sweet potato-based, cassava-based, and taro-based cookies. Sensory evaluation was conducted by semi-trained expert panelists, while general consumers participated in an acceptability test. Data were analyzed using statistical methods, and a cost analysis was performed to determine production feasibility. The findings revealed the differences in sensory qualities of cookies made with different root crop flours and Jamaica cherry fruit filling revealed significant variations in appearance, taste and texture. However, no significant difference was observed in aroma. Cassava and sweet potato flours enhanced the cookies' visual appeal and texture, while taro flour resulted in a denser and less desirable texture. The cassava-based cookies had the lowest production cost and highest profit margin, making them the most cost-efficient option. Shelf-life testing indicated that the cookies maintained their quality for several days before signs of spoilage appeared.Future research should enhance taro-based cookies' formulation, explore natural preservatives, enhance packaging, explore fruit-based fillings, and conduct nutritional profiling and consumer testing to boost commercial potential.

Keywords: Cookies, Jamaica Cherrt Fruit Filling, Root Crop Flour, Product Development

| DOI: 10.17148/IARJSET.2025.125355