EVALUATION OF SENSORY PROPERTIES OF MACAROONS WITH CARROTS (Daucus carota) AND SWEET POTATO (Ipomoea batatas) Reasearcher : JESSICA D. MARIANO Degree : Bachelor of Science in Food Technology Bate Completed : March 2021 Adviser : Evangeline A. Galatierra PhD. This study was conducted to evaluate the sensory properties of macaroons with boiled & mashed carrots and sweet potato. Through Completely Randomized Research Design four treatments were used: TO (plain macaroons); Tl (with mashed carrots); T2 (with mashed sweet potato) and T3 (with mashed carrots and sweet potato). The collected data were subjected to descriptive statistical treatment using the measure of Central Tendency , One-Way Analysis of Variance (ANOVA) and Tukey's Honestly Significant Difference. Findings revealed that the use of boiled & mashed sweet potato in making macaroons was acceptable. However, Ti or the macaroons with carrots was the most acceptable in all the sensory parameters namely appearance, taste, flavor, texture and overall acceptability. ANOVA results revealed that there is significant difference among the treatments at 0.05 level of significance. The difference in production cost and the cost per piece for the four treatments waS minimal and are comparable to the market price of the commercial macaroons.