From Waste to Taste: Banana Peel Powder in Cookie Formulation, Sensory Acceptability, and Technology Guide
DOI:
https://doi.org/10.65339/ijggsd.V1.I1.12Keywords:
Agricultural Waste Utilization, Banana Chocolate Chip Cookies, Banana Peel Powder, Circular Economy, Food Product Development, Sensory Acceptability, Sustainable Food Preparation, Technology GuideAbstract
This study developed and evaluated banana chocolate chip cookies incorporating varying amounts of banana peel powder and formulated a Technology Guide for sustainable food preparation. Anchored in Circular Economy Theory, Food Product Development Theory, and Sensory Acceptability Theory, the study employed a quantitative experimental design involving three formulations containing 20 g, 40 g, and 60 g of banana peel powder. Conducted at Bugho Integrated School, San Fernando, Cebu, during the school year 2025–2026, the study involved 50 purposively selected respondents comprising 10 teacher-expert panelists and 40 student-consumer panelists. Sensory acceptability was assessed in terms of color, aroma, texture, and flavor using a structured questionnaire with a 9-point Hedonic Scale. Descriptive statistics and one-way Analysis of Variance (ANOVA) were employed at the 0.05 significance level. Results revealed favorable sensory acceptability across all formulations. Treatment 2 (40 g) obtained the highest overall expert rating (8.15), while Treatment 3 (60 g) received the highest consumer rating (7.61). However, no statistically significant differences were observed among treatments for either expert (p = 0.287842) or consumer evaluations (p = 0.596209). Treatment 2 was recommended for the Technology Guide based on favorable expert ratings and practical suitability. The study was limited to sensory evaluation and did not establish nutritional composition, shelf life, or laboratory-validated food safety. Further investigation of these characteristics and broader consumer acceptability was recommended. The study aligns with Sustainable Development Goal (SDG) 12, Responsible Consumption and Production, and SDG 4, Quality Education, through agricultural waste utilization and practical food-processing instruction. Its sustainability contribution lies in demonstrating potential banana peel waste reduction, resource efficiency, educational application, and opportunities for community-based food innovation.
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Copyright (c) 2026 Gina N. Orain (Author)
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