FORMULATION, ANALYSES, AND ACCEPTABILITY OF SWEET POTATO AND BELL PEPPER SHORTBREAD COOKIES

Abstract: This study responds to the growing demand for sustainable, health-oriented snacks by developing a functional shortbread cookie enriched with locally sourced sweet potato and bell pepper. Its objective was to identify the best formulation through sensory evaluation, general acceptability, shelf-life testing, microbial analysis, and proximate analysis, thereby transforming indigenous crops into a market-ready product that supports public health. An experimental-developmental design using a Completely Randomized Design (CRD) was employed, with three formulations containing 100 g of sweet potato and varying amounts of bell pepper (25 g, 50 g, and 75 g). Sensory evaluation by 10 semi-trained panelists and acceptability testing by 100 consumers using the 9-point Hedonic Scale revealed high ratings across all treatments, with Treatment A achieving the highest mean score. Statistical analysis using ANOVA and Kruskal-Wallis Test confirmed no significant differences in sensory attributes and overall acceptability among the three treatments. Shelf-life testing showed stability for 3–4 days at room temperature, while refrigeration extended viability to at least six weeks. Proximate analysis confirmed a balanced nutritional profile, and microbial testing validated product safety and the effectiveness of hygiene protocols. Overall, the study demonstrates that incorporating sweet potato and bell pepper into shortbread cookies is a scientifically sound approach to creating a nutrient-dense, marketable snack.

Keywords: Functional Food, Shortbread Cookie, Sweet Potato, and Bell Pepper.