Optimizing Formulation and Assessing Sensory Quality of Dragon Fruit (Hylocereus Costaricensis) Float Bars

This study investigated the formulation of a novel Dragon Fruit (Hylocereus costaricensis) Float Bar, evaluating four treatments (T1-T4) varying in dragon fruit pulp content (500-800g) with fixed amounts of graham crackers, cream, and condensed milk. Sensory evaluation by trained (n=10) and consumer (n=30) panels, using a 9-point Hedonic scale, revealed that T4 (800g pulp) consistently achieved the highest scores for taste, aroma, mouthfeel, and overall acceptability (p < 0.05). Multiple linear regression indicated that taste, mouthfeel, and aroma significantly predicted overall acceptability (Adj. R² = 0.2829). Consumer panelists also preferred T4. Preliminary cost analysis suggests a profitable selling price of ₱58.00 per bar, with a 28.9% profit margin. These results demonstrate the commercial potential of the Dragon Fruit Float Bar, particularly formulation T4, as a nutritious and appealing dessert for local markets and health-conscious consumers, promoting culinary innovation and entrepreneurship.