This study determines the acceptability level of Aratilis (Muntingia calabura Linn) as Potential Alternative Sweetener among 3 Baked products; Cupcakes, Cookies, and Doughnuts. The findings of the study revealed that cupcakes emerged as the most favorable pastry product in terms of sensory evaluation particularly in texture (M = 8.29), taste (M = 8.22), and general acceptability (M = 8.09), making it the most suitable application of Aratilis among the three. The differences in evaluations for cookies suggest that product formulation and presentation may influence expert perception, highlighting the need for refinement in these aspects. However, research finding implies that Aratilis as alternative sweetener for pastry products; cupcake, and cookies and doughnut are “very acceptable”. In conclusion, the favorable reception of Aratilis sugar as alternative sweetener for baked products indicates its potential for broader acceptance level in the market.
