Abstract
The growing demand for healthier food options has spurred innovation in baking, leading to the development of oregano-infused cupcakes as a functional and nutritious snack. This study formulated and evaluated three cupcake variations enriched with oregano extract (F1), oregano powder (F2), and oregano puree (F3) to assess their sensory acceptability. Using an experimental design, 70 culinary students and teachers evaluated each formulation based on aroma, color, taste, texture, and overall acceptability using a 9-point hedonic scale. Results showed that F2 (Oregano Powder) consistently obtained the highest mean ratings across attributes: aroma (M = 8.59, SD = 0.48), color (M = 8.79, SD = 0.41), taste (M = 8.69, SD = 0.46), texture (M = 8.69, SD = 0.47), and overall acceptability (M = 8.67, SD = 0.45). In comparison, F1 (Extract) and F3 (Puree) scored slightly lower but remained within the "like very much" category. ANOVA results indicated no statistically significant differences among the three formulations (p > 0.05), suggesting comparable levels of sensory acceptability. Nonetheless, the consistently higher means for F2 highlight its stronger consumer preference. These findings suggest that powdered oregano integrates more effectively into cupcake batter, enhancing sensory appeal. This study demonstrates how local ingredients, such as oregano, can be innovatively utilized in baked goods, contributing to healthier consumer choices and providing practical insights for food technologists, educators, and entrepreneurs.
