Innovative Product Development of Melon Coconut Macaroons: A Sensory and Consumer Evaluation

Zaira Mae Arroyo Casyao; Lawrence Bagalay Ortiola

doi:10.36948/ijfmr.2026.v08i03.79163

Innovative Product Development of Melon Coconut Macaroons: A Sensory and Consumer Evaluation

Author(s)	Ms. Zaira Mae Arroyo Casyao, Mr. Lawrence Bagalay Ortiola
Country	Philippines
Abstract	This study focused on the development and evaluation of melon coconut macaroons as an innovative bakery and confectionery product. The study aimed to determine the sensory characteristics of the developed product in terms of appearance, aroma, taste, and texture; assess its level of acceptability; and propose an innovative recipe based on the findings. The product utilized melon juice and melon pulp residue as additional ingredients to the traditional coconut macaroon formulation in order to introduce a unique flavor profile while promoting the utilization of fruit residues and sustainable food practices. The study employed a developmental and descriptive research design. A total of twenty-five (25) respondents composed of students, teachers, and consumers participated in the sensory evaluation of the developed product. Data were gathered using researcher-made survey questionnaires through Quantitative Descriptive Analysis and Acceptability Score Sheets utilizing a 5-point Likert Scale. Weighted mean was used to analyze and interpret the gathered data. Findings revealed that the developed melon coconut macaroons obtained an overall weighted mean of 4.50, verbally interpreted as “Excellent,” in terms of sensory characteristics. Among the indicators, taste received the highest weighted mean of 4.68, followed by appearance (4.52), texture (4.44), and aroma (4.36). In terms of acceptability, the product achieved an overall weighted mean of 4.54, verbally interpreted as “Highly Acceptable.” Taste again obtained the highest weighted mean of 4.72, followed by appearance (4.56), texture (4.48), and aroma (4.40). The study concluded that melon juice and melon pulp residue can be effectively incorporated into coconut macaroons without negatively affecting product quality. The developed product demonstrated desirable sensory characteristics and high consumer acceptability. Furthermore, the study showed that melon-based ingredients can serve as value-added components in bakery products while supporting sustainability through the utilization of fruit residues. An innovative recipe for melon coconut macaroons was therefore proposed based on the findings of the study.
Keywords	Food Innovation, Sensory Evaluation, Consumer Acceptability, Bakery Product Development, Sustainable Food Production, Melon Juice, Pulp Residue.
Published In	Volume 8, Issue 3, May-June 2026
Published On	2026-05-23
DOI	https://doi.org/10.36948/ijfmr.2026.v08i03.79163

View / Download PDF File

E-ISSN 2582-2160

doi

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads

Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 8 Isu 3 Cover Page Vol 8 Isu 2 Cover Page Vol 8 Isu 2

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9687-828-838	editor@ijfmr.com

International Journal For Multidisciplinary Research

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Innovative Product Development of Melon Coconut Macaroons: A Sensory and Consumer Evaluation

Share this