Enhancing Sensory Appeal and Consumer Acceptance of Cookies Through Fig-Based Natural Sweeteners

Abstract

Figs, known for their health benefits and mentioned in the Quran, are rich in natural sugars, fibres, vitamins, and minerals, making them ideal natural sweeteners for baked goods. This study investigates the use of fig powder and extract in cookie formulations, concentrating on sensory appeal and consumer acceptance in response to the growing demand from consumers for healthier options. A nine-point hedonic scale was used for sensory evaluation to analyse the effects of different quantities of fig powder and extract on sweetness, hardness, texture, taste, colour, and aroma compared to sample without figs. Results showed that cookies with higher fig concentrations generally received lower sensory ratings, particularly in sweetness and overall appeal. However, cookies with 6% fig extract closely resembled the control sample in sensory attributes and received better acceptance than those with higher concentration. The study concluded that lower concentrations of fig extract maintained desirable sensory qualities while offering a healthier alternative to refined sugar. The 6% fig extract formulation stood out as the most preferred, presenting potential for commercial success as a naturally sweetened cookie option.