Abstract
This study aimed to determine the physicochemical analysis, the level of acceptability and marketability of 10 grams, 15 grams, and 20 grams proportions of MaBeanBran Dinner Roll in Carranglan Nueva Ecija during the school year 2023-2024. The experimental method of research was used with survey questionnaire as the data gathering instrument. This study also used the nine Hedonic rating scale for the acceptability and five Likert scale for the marketability of the MaBeanBran Dinner Roll. Bakers, Consumers, and Sellers evaluated the acceptability and marketability of this research. The statistical tools used in the study were Weighted Mean, one-way ANOVA and Tukey Pairwise Comparison. The data revealed that the three groups of respondents evaluated the acceptability level of MaBeanBran Dinner Roll with 10 grams, 15 grams, and 20 grams proportion in terms of appearance, aroma, color, taste, and texture as Very Acceptable. Meanwhile, there were no significant differences on the evaluation of the three groups of respondents on the acceptability level of MaBeanBran Dinner Roll in three proportions in terms of the said criteria. On the other hand, the level of marketability as evaluated by bakers, consumers, and sellers received different evaluations utilizing the 10 grams, 15 grams, and 20 grams in terms of supply availability, production cost, consumer demand, and packaging resulting to significant difference on their evaluations. Furthermore, the respondents provided comments and suggestion for further improvement of the product.
