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Published in
Academic Frontiers
Sensory Acceptability of Kamias Milkshake among English Young Learners Program (EYLP) at Spring Education Center
Academic Frontiers, 2(9), 1-9, ISSN: 3082-4400, 2026.
Recommended Citation:
Agustin, C. S., & Sabado – Lay-os, R. P. (2026). Sensory Acceptability of Kamias Milkshake among English Young Learners Program (EYLP) at Spring Education Center. Academic Frontiers, 2(9), 1–9. https://doi.org/10.5281/zenodo.22753864
Author(s)
Agustin, Cristy S., Sabado – Lay-os, Ruby P.
Abstract
This study determined the sensory acceptability of Kamias milkshake among English Young Learners Program (EYLP) students at Spring Education Center. Specifically, it assessed the product's acceptability in terms of taste, smell, color, and texture. It determined whether significant differences existed among sensory characteristics when participants were grouped by age and sex. The study employed a descriptive-comparative quantitative research design involving fifty (50) EYLP participants. Data were gathered using a sensory evaluation questionnaire and analyzed using frequency, percentage, weighted mean, Friedman Test, Kruskal-Wallis H Test, and Mann-Whitney U Test at a 0.05 level of significance. The findings revealed that the Kamias milkshake obtained a generally high level of sensory acceptability. Taste received the highest percentage of "Excellent" ratings at 90%, followed by Color at 84%, Texture at 76%, and Smell at 60%. No sensory characteristic received a "Needs Improvement" rating. The Friedman Test revealed a statistically significant difference among the four sensory characteristics (χ² = 23.217, p < .001), with Taste obtaining the highest mean rank and Smell the lowest. When grouped by age, statistically significant differences were found in Taste (H = 6.049, p = .049) and Texture (H = 7.381, p = .025). In contrast, no significant differences were found in Smell (H = 1.054, p = .590) and Color (H = .490, p = .783). The 5–10-year-old participants obtained the highest mean for Taste and Texture. By sex, no statistically significant differences were found across all four sensory characteristics. The findings suggest that Kamias milkshake has favorable sensory acceptability among participants, particularly in taste. The results also suggest considering age-related differences in taste and texture in future product refinement, while maintaining acceptable smell and color. Further studies may explore formulation improvement, nutritional composition, shelf life, and acceptability among other consumer groups.
Keywords
Kamias milkshake, sensory acceptability, taste, texture, young learners
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