Innovative Fusion: The Development of Okra Powder Infused in Cookies

This study aimed to determine the acceptability of okra powder infused in cookies by evaluating different treatment formulations in terms of sensory properties, consumer preference, nutritional value, food cost, and packaging suitability. An experimental-descriptive research design was employed to assess three cookie formulations consisting of varying proportions of okra powder and all-purpose flour: Treatment 1 (25% okra powder and 75% all-purpose flour), Treatment 2 (50% okra powder and 50% all-purpose flour), and Treatment 3 (75% okra powder and 25% all-purpose flour). A total of 125 students from the College of International Tourism and Hospitality Management of Lyceum of the Philippines University, Cavite, participated in the sensory evaluation using a 5-point hedonic scale and the Food Action Rating Scale (FACT). The results revealed that the 50:50 okra powder and all-purpose flour formulation obtained the highest mean scores in terms of appearance, aroma, taste, and texture, indicating the highest level of acceptability among the respondents. The balanced formulation was described as having an appealing appearance, pleasant aroma, desirable crisp texture, and well-balanced flavor. Findings also showed that respondents demonstrated greater willingness to purchase the 50:50 formulation compared to the other treatments. Furthermore, the incorporation of okra powder enhanced the nutritional potential of the cookies due to its dietary fiber and micronutrient content. The study concludes that okra powder can be successfully incorporated into cookie production as a functional ingredient that supports both nutritional improvement and consumer acceptability.