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Zorayda C. Gavino, Jeanny R. Cammagay, Mathew Jun P. Mariani, Vida V. Gunnawa

ABSTRACT

The study was conducted to develop the blending of Taro (Colocasia Esculenta) and sweet potato (Ipomoea Batatas) into polvoron. It aimed to discover the formulation of blended taro and sweet potato into polvoron and determine the acceptability using sensory assessment. Three treatments were presented with different amount of taro and sweet potato flour and keeping the number of other ingredients constant. The panelists evaluated the palatability, texture, flavor, moldability, and overall acceptability of the product. The result as to palatability preference, treatment 1 (control) got the highest frequency of 12 evaluated “very much palatable” and moldability preference with the highest frequency of 16 evaluated “moderately molded.” Treatment 3 obtained the highest frequency of preference of 14 evaluated “moderately smooth texture” and 15 who "like very much" the flavor, which is the highest frequency of preference. As to over-all acceptability, treatment 1 (control) and three both obtained the highest frequency of liking, which is “moderately like” the mixtures of polvoron.

            The chi-square (x2) revealed no significant differences among the treatments as to palatability, flavor, and overall acceptability with the computed F-value 8.22, 14.3, and 8.332, respectively lower than the critical value of 15.5 at 0.05 level of significance. Regarding texture and moldability, there are significant differences among the treatments with the computed F critical value of 24.4 and 21.6, respectively higher than the F critical value of 15.5 at 0.05 level of significance.

 Keywords: Taro, Sweet Potato, by-products, food processing

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