Indian Journal of Science and Technology
Year: 2021, Volume: 14, Issue: 35, Pages: 2784-2788
Zorayda C Gavino1, Vida V Gunnawa1, Jeanny R Cammagay1, Mathew Jun P Mariani1*
1Kalinga State University, Philippines
Email: [email protected]
Received Date:04 May 2021, Accepted Date:18 October 2021, Published Date:28 October 2021
Objectives: This sensory evaluation study is aimed for an acceptable formulation of Taro and Sweet Potato for Polvoron. Polvoron is one of the pastry foods that can be quickly done by local entrepreneurs, unemployed youths, and Filipino households as a source of income. Methods: Three treatments were presented with different Taro and Sweet Potato flour mixed in ratio and kept other ingredients constant. The thirty (30) panelists evaluated the product’s palatability, texture, flavor, moldability, and overall acceptability. The Data analysis tools used were Chi-square (x2) to test the significant differences among the treatments and frequency to quantify the sensory evaluation assessment. Findings: Taro and Sweet Potato flour ratio of mixture influence the product quality. Treatment 1 (control) received a higher frequency than the other treatments in terms of general acceptability. When it comes to relevance, texture and moldability were discovered to have substantial changes among treatments. In contrast, the computed F-value of 8.332 is less than the important value of 15.51 at a 0.5 level of significance, indicating that the treatments are not significantly different in terms of overall acceptability among the three (3) combinations. Novelty: This study highlighted the suitable blending of taro and sweet potato when creating a healthy and locally available polvoron.
Keywords: Blended Taro and Sweet Potato; Sensory; Acceptability; Polvoron; Flour
© 2021 Gavino et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Published By Indian Society for Education and Environment (iSee)
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