Volume 6, Issue 11, November – 2021 International Journal of Innovative Science and Research Technology

ISSN No:-2456-2165

Consumer Acceptability of Kidney Beans Cookies

Ivy Bartido, MBM, MSHM, CHP, LPT Lorna V. Fulong, MBM
Faculty, College of Business Education Faculty Researcher, Office of Research and Development
University of La Salette, Inc. University of La Salette, Inc.
Santiago City, Philippines Santiago City, Philippines

Belinda A. Ramos, MD, MsPH, FPAMS Gemlee O. Baptista, LPT

Director, Office of Research and Development Statistician, Office of Research and Development
University of La Salette, Inc. University of La Salette, Inc.
Santiago City, Philippines Santiago City, Philippines

Abstract: - Cookies are much-liked desserts and snacks. Butter is the fat ingredient of the cookie. However,
It is easy to make and cheap by standards. Its ingredients margarine can also be used. The fat content of the cookie is
are easily available. Standard cookies are made from responsible for emulsifying all the ingredients together to
wheat flour, butter, sugar, and eggs. Variations to the produce crispiness. The amount of fat (either butter or
cookies are influenced by the amount of the main margarine) gives the flavor, softness, and delicious aroma.
ingredients, the temperature, duration of baking, and the Butter and margarine can be used separately or combined
type of additives. The purpose of this study is to find out together to produce a distinct softness and durability (shelf
the acceptability of kidney beans cookies when used as an life).
additive to the wheat flour base of the cookie recipe. The
study made use of the mix-method using the quasi- The role of the eggs in the mixture is to produce
experimental and the taste test survey questionnaire to structure and robustness and also as natural emulsifiers. The
determine the acceptability of the kidney bean cookies. yolk and the white of the egg have different functions: the
The participants of the study were the 60 senior Bachelor yolk binds the dough, adds flavor, and is responsible for the
of Science in Hotel and Restaurant Management students crispiness. The egg white makes the cookie drier in texture
of a University purposively chosen. Results showed that and more of a cake. The number of eggs to be used sometimes
the kidney bean cookies were acceptable to the is a trial and error thing because too many would make the
participants. Therefore it was concluded that kidney cookie brittle and very soft.
beans could be a very good add-on to the main ingredients
of the common cookie recipe. Recommendations were The function of milk is for additional nutritional value,
directed on the sweetness, reduction of the chocolate aroma, flavor, texture, and color. The milk to be used is the
additive and to conduct taste tests on a larger number of powder form. The milk powder can be either skimmed milk
participants, and testing on the different amounts of the or full cream. This ingredient can be omitted for people who
kidney beans to find out the best amount for the recipe. are lactose intolerant.

Keywords:- Cookies, Kidney Beans, Main Ingredients, Sugar is the sweetener. This is the main function of the
Acceptability, Taste Test. sugar; however, the sugar helps the dough to be tender and
crumbly, it makes the dough expands and gives bulk, and
I. INTRODUCTION adds color to the cookie –gold or amber as well as adds aroma.
According to Cookie-elf (2021), there are four (4) types of
Cookies are different miniature sweet cakes, which can sugar that are commonly used in baking cookies: granulated
be flat or slightly raised. Its invention started with the sugar, brown sugar, powdered sugar, and raw sugar.
discovery of sugar cane in Persia and was introduced in Granulated sugar is the table sugar, colored white, and most
Britain and the New World – the United States. The term homes use them. Brown sugar is deeper in color because of
cookie is a Dutch word ‘koekje’ meaning cake, while in the molasses content. It can be dark brown or light brown,
Scotland, the name cookie means ‘small, plain bun’ depending on the molasses content. Regardless of the type of
(Encyclopedia Britannica, 2021). brown sugar, the function is the same. Powdered sugar, on the
other hand, is well-known as the confectioner’s sugar. It is a
The main ingredients of cookies are flour, butter, sugar, granulated sugar made into a very fine powder and combined
milk, and eggs. Variations in the proportions of the with 3% cornstarch which prevents adhesions of the crushed
ingredients, as well as the addition of other foodstuffs such as sugar. The higher the amount of cornstarch content of the
nuts, chocolates, raisins, oatmeal, and other things, result in powdered sugar changes the cookie texture and taste.
many variations of the cookie. Usually, wheat flour is the base
material for the cookie. It binds the other ingredients together Raw sugar is the most recommended type of sugar for
and is responsible for the overall cake texture. Other types of cookies because it produces the type of cookies that everyone
flour could substitute for wheat flour which can again create knows and expects to be. Raw sugar has three types,
variations of the original recipe. depending on the desired type of cookie: Demerara sugar
(coarse textured), Turbinado sugar (fine-textured), and
Barbados sugar (steamed cleaned sugar).

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Volume 6, Issue 11, November – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
In the making of cookies, the baking process is the most B. Study Site and Participants.
important because it influences the quality of the cookies. The study was conducted in a University in the northern
There are many recommended temperatures, but chefs agree Philippines among its senior BSHRM students using total
that the oven must not be too hot or the cookie surface will purposive enumeration. There were 60 senior student
not be smooth but causes cracking. The variations in the oven participants. The profile is shown in the table below:
temperature are influenced by the duration of baking and the
type of cookie outcomes desired. The higher the temperature Characteristics Category Frequency Percent
of the oven and the longer the baking, it produces a cookie (n=60)
with soft to hard and chewy to crumbly. The baking Age 17-20 35 58.33
temperatures range from 425 degrees Celsius to as low as 200 21-24 25 41.66
degrees Celsius (Sally’s Baking Addiction, 2018). Regardless Gender Male 28 46.66
of all these, the quality of the cookies is highly dependent on Female 32 53.33
the proportions of the main ingredients, the temperature of the Civil status Single 53 88.33
oven, and the duration of baking (Kulkarni et al., 2018). Married 7 11.66
Table 1. Demographic Profile of the Participants
A. Background of the Study
Flour is the main ingredient in the baking of cookies. C. Materials and Procedures.
Commonly used flour for cookie making is the all-purpose There are two stages of the study. The first stage is the
wheat flour known for its nutritional value and health preparation of the kidney beans cookies, and the second stage
benefits. Flour is responsible for the overall structure of the is the taste test. The first stage was conducted in the
cookie or baked product. Since wheat flour is rich in gluten, following:
other sources/types of flour can be used as a substitute for
gluten-free cookies such as rice, potato, peas, tapioca, or  Baking of the cookies using the following ingredients:
xanthan gum (Gray, 2017). Most wheat flour substitutes for 1 ¾ kidney beans, ground
vegan recipes make use of chickpea flour and soybeans 2 eggs
(Camilla, 2018). There are many other non-wheat flours ½ cup granulated sugar
available in the market for gluten-free recipes (Duyff, 2012). ½ cup brown sugar
1 teaspoon vanilla
This study explored kidney beans as a source of flour to ½ cup butter, very soft or melted
be the base ingredient of cookies. Kidney beans have higher ¾ all-purpose flour
protein content than wheat flour and are gluten-free. 1 teaspoon salt
Comparing it to wheat flour which contains 70% 1 teaspoon baking soda
carbohydrates, kidney beans contain only 22.8 grams per 1 cup dark chocolate
100grams of boiled kidney beans (Purohit, 2014). In this
regard, the researcher would like to find out the acceptability  Baking process:
of the cookies made from kidney bean flour. Specifically, Preheating the oven at 350 degrees Celsius. In a food
would like to answer the following questions: processor, mix the grounded beans and eggs and puree until
with even consistency, then add the brown and granulated
 What is the level of acceptability of the kidney beans sugars and mix well. Transferred the mixture to a stand-up
cookies among the participants who tasted the cookies in mixer, then add butter and mix for 2 minutes. Let stand. In a
terms of: separate bowl, mix the all-purpose flour, salt, baking soda,
 Color and appearance and the mixture of kidney beans until fully combined. Using
 Texture a small scoop, cover the baking pan with cookie-covered
 Taste butter before putting a small dollop of the batter in cookies
 Aroma and bake for 15 minutes.

 What are the comments and suggestions of the The second stage is the taste test survey for the
participants to improve the kidney beans cookies? acceptability of the cookie variant. Tasting of the kidney
beans cookies will be done by the 60 senior BSHRM students
II. METHODOLOGY and answering the survey questionnaire. The survey
questionnaire is composed of 5 areas: appearance, color,
A. Research Design. texture, taste, and aroma. The acceptability of the kidney
The researcher made use of a mixed design using the beans cookies through the survey was analyzed using a 4-
taste testing method, a common method used by the food point scale below:
industry. It makes use of a survey to compare the food
understudy to the original one. This method is quantitative in
nature and aims to establish if a new recipe or variant recipe
is good, bad, comparable, or better than the original ( Ghose
& Lowengart, 2001). The cookie preparation is quasi-
experimental in nature because of the addition of the kidney
bean powder to the original recipe of the common cookie.

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 Volume 6, Issue 11, November – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Scale Numerical Interpretation Items M SD Interpretation
Range 1. Taste similar to the 3.53 0.57 Acceptable
4 3.25-4.00 Acceptable original recipe
3 2.50-3.24 Somewhat acceptable 2. Rich creamy flavor 3.08 0.50 Somewhat
2 1.75-2.49 Somewhat unacceptable acceptable
1 1.00-1.74 Unacceptable 3. Chocolate flavor 3.43 0.56 Acceptable
Table 2 Overall Mean 3.35 Acceptable
Table 4. Acceptability of the Kidney Beans Cookies in
D. Ethical Consideration. Terms of Taste
The study was conducted upon the approval of the
University administration. Respondents were informed of the The taste of the kidney bean cookies was acceptable to
procedures of the conduct of the study, and voluntary the participants; the rich creamy flavor was somewhat
participation was sought prior to the taste tests and survey acceptable to the taste of the senior BSHRM students.
questionnaire. The confidentiality of the responses was
strictly observed.
Item M SD Interpretation
III. RESULTS 1. Enticing aroma 3.53 0.57 Acceptable
2. Vanilla scent 3.27 0.52 Acceptable
The following are the findings of the study: 3. Delicious smell 3.38 0.52 Acceptable
Overall Mean 3.39 Acceptable
Items M SD Interpretation Table 5. Acceptability of the Kidney Beans Cookies in
1. Glossy in appearance 3.08 0.59 Somewhat Terms of Aroma
from butter acceptable
2. Fits in the size of the 3.27 0.52 Acceptable The aroma of the kidney beans cookies was acceptable
palm of the hand because it is enticing, vanilla-scented, and delicious.
3. Variation in shape and 3.38 0.52 Acceptable
modulation of the Items M Interpretation
surface of the cookie 1. Appearance and
4. Work of art – excellent 3.07 0.48 Somewhat 3.2 Somewhat acceptable
color
proportions, acceptable 2. Texture 3.19 Somewhat acceptable
distributions, and color 3. Taste 3.35 Acceptable
Overall Mean 3.2 Somewhat acceptable 4. Aroma 3.39 Acceptable
Table 2. Acceptability of the Kidney Beans Cookies in Overall 3.28 Acceptable
Terms of Color and Appearance Table 6. Summary Table of Acceptability of Kidney Beans
Cookies
The color and appearance of the cookies were somewhat
acceptable to the participants who tasted the kidney bean The kidney beans cookies were acceptable to the
cookies but were acceptable in size and shape variations. participants in terms of taste and texture while somewhat
acceptable in color and appearance, and texture. However,
Items M SD Interpretation there is an overall acceptance of kidney beans cookies.
1. Crunchy exterior 3.17 0.62 Somewhat
surface acceptable Comments to improve the kidney beans cookies;
2. Chewy on the inside 3.34 0.56 Acceptable participants gave more than two comments:
3. Crumbly and brittle 3.07 0.48 Somewhat  The majority of the participants said that the cookies were
acceptable too sweet (48 participants);
Overall Mean 3.19 Somewhat acceptable  Most of the tasters said that the chocolate overpowered
Table 3. Acceptability of the Kidney Beans Cookies in the taste of the cookies (39 participants);
Terms of Texture  The appearance is not so much glossy as the original
recipe (29 participants).
The texture of the cookies was also somewhat
acceptable to the participants. The chewy inside was
acceptable to the participants.

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Volume 6, Issue 11, November – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
IV. DISCUSSION [7]. Purohit, M.P. (2014). 7 Health benefits of kidney beans
@dovemed.com
The original cookie recipe produces a small crumbly [8]. Roth, J. (2014). Quality Cookies, Nutritious Snacking.
sweet confection that is served as dessert (Roth, 2014). There Snack Food and Whole Sale Bakery;
were many variants of the traditional cookies depending on snackandbakery.com/articles/87501
the added ingredients by the person who baked the goodies [9]. Sally’s Baking Addiction (2018). 5 Cookie Baking Tips
(BakerPedia, 2018). Expected outcomes are almost always to Improve your Next Batch. Baking Tips;
different from the others, even with similar ingredients as sally’sbakingaddiction. com
influenced by the baking time, the amount of the ingredients, [10]. Simons, C. W., & Hall III, C. (2018). Consumer
and the additives. Variants produced were either different in acceptability of gluten‐free cookies containing raw
size; some are larger than others, some are smaller to tiny bits cooked and germinated pinto bean flours. Food science
or bite-size. Variants also differ in sweetness depending on & nutrition, 6(1), 77-84.
the preferences of consumers. Acceptability of the cookie
variety is commonly a result of individual preferences and
idiosyncrasies (Simons & Hall, 2017). Overall, the kidney
beans cookies were acceptable to the participants in terms of
appearance, texture, taste, and aroma.

V. CONCLUSIONS

In view of the findings of the taste tests and survey, the

following conclusion was drawn:
 Kidneys beans can be used as flour substitute or extender
to the flour base of the cookie recipe without resulting in
a different appearance, texture, taste, and aroma;
 Adjustments can be made to suit the preferences of the
participants/ or consumers in the future.

RECOMMENDATIONS

The following recommendations were given based on

the conclusions drawn:
 Experimenting on the possibility of using kidney beans
flour as the cookie base to determine its suitability as
structure base of the cookie;
 Proportions of the different main ingredients are
determined for a standard kidney beans cookie recipe;
 A larger number of participants for taste tests to be able to
generalize the results of acceptability.

REFERENCES

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bakerpadia.com/processes/cookies
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foodandnutrition.org/summer2012/
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