Socio-Economic Acceptability of Pili (Canarium Ovatum) Pulp Flour for Crinkle Cookies

This study, conducted in Bula, Camarines Sur, focused on developing pili pulp flour crinkle cookies and assessing their socio-economic acceptability and nutritional value. Descriptive-Experimental and Research and Development (R&D) Methods with forty respondents from barangay officials and workers, TVL Students, TLE Teachers, and community residents. Utilizing three proportions of pili pulp flour to determine the optimal formulation, it was concluded that Pili pulp exhibits substantial nutritional potential, rich in carbohydrates, proteins, lipids, and bioactive compounds, supporting its role as a hydrating, fiber-enriched ingredient for health-focused food innovations, with its flour produced through systematic steps including fruit harvesting, pulping extraction, drying (sun or oven), grinding, sieving, formulation trials, microbiological validation, and shelf life assessment to yield a stable, versatile powder ideal for baking. Among tested variants, Formulation 3 proves superior for pili pulp crinkle cookies, balancing sensory attributes and structural quality for optimal consumer appeal and production feasibility, as these cookies demonstrate high to very high acceptability across color, taste, aroma, texture, and appearance, underscoring the critical role of precise ingredient ratios in enhancing overall hedonic ratings and market differentiation. The cookies maintain physical integrity for up to 7 days under ambient conditions, beyond which mold onset occurs due to residual moisture interactions, recommending enhanced packaging or preservatives for extended viability, while E. coli counts meet safety thresholds, elevated yeast/mold and aerobic plate levels indicate spoilage risks from pulp-derived contaminants, necessitating refined hygiene protocols and antimicrobial interventions for commercial readiness. Ultimately, the high sensory and nutritional appeal, coupled with cost-effective production and safety optimizations, positions pili pulp crinkle cookies for strong market acceptance, enabling profitable scaling, consumer loyalty, and economic uplift in sustainable food systems.