Abstract

         This study aimed to determine the production and evaluation of cashew nut (Anacardium occidentale) bread in Trinidad V. Canja-Sta. Teresa National High School, Jordan, Guimaras, Philippines for the School Year 2025-2026. Using a developmental methodology research design, the cashew nut (Anacardium occidentale) bread is intended to be evaluated in terms of appearance, aroma, taste, texture, and general acceptability. The product was assessed by a set of 30 evaluators composed of 15 Grade 9 Cookery and Grade 10 Cookery Learners of Trinidad V. Canja-Sta. Teresa National High School. The final product of the cashew nut bread recipe was evaluated using the Nine-Point Hedonic Scale to measure its sensory attributes. The evaluation showed that the cashew nut bread recipe has a mean of 7.23 (Very Much Liked) in terms of Appearance, 7.34 (Very Much Liked) in terms of Aroma, 7.52 (Very Much Liked) in terms of Taste, 7.26 (Very Much Liked) in terms of Texture, and 7.34 (Very Much Liked) in terms of General Acceptability. Findings shows that the product performs exceptionally well in all important sensory evaluation categories and demonstrates strong potential as a value-added bakery product.

Keywords: Bread, Cashew Nut, Evaluation, Production

https://doi.org/10.65494/pinagpalapublishing.96