International Journal of Research Studies in Management
Tourism Educators and Movers of the Philippines Special Issue
2022 Volume 10 Issue 4
Available Online: 25 July 2022
Author/s:
Etrata, Richard M.*
Ilocos Sur Polytechnic State College, Philippines (richard.etrata1523@yahoo.com)
Tomas, Perlita F.
Ilocos Sur Polytechnic State College, Philippines (Perlitaftomas22@gmail.com)
Dorada, Annie D.
Ilocos Sur Polytechnic State College, Philippines (doradaannie@gmail.com)
Sanidad, Remely A.
Ilocos Sur Polytechnic State College, Philippines (remelysanidad@yahoo.com)
Sarazawa, Katrina S.
Ilocos Sur Polytechnic State College, Philippines (katsarazawa@gmail.com)
Abstract:
There is a lack of initiatives regarding the processing of white yam in the Ilocos. Despite its assignment in the category of the underutilized crop, the white yam is only applied as food for animals. This research then focuses on the formulation of native delicacies specifically puto utilizing different percentages levels of white yam flour as a substitute for wheat flour. The study made use of the experimental method of research. Fifty individuals consisting of students, housewives, farmers, and faculty were the evaluators. The panel of evaluators was invited for the sensory testing of the products made. Frequency count, percentage, weighted mean, and analysis of variance were the statistical tools used. The result of the study concluded that the use of wheat flour is comparable with the formulation of 50% white yam flour and 50% wheat flour in the formulation of puto based on color, aroma, taste, and consistency.
Keywords: wild yam, native delicacies, consumers’ acceptability, sensory qualities
DOI: https://doi.org/10.5861/ijrsm.2022.41
Cite this article:
Etrata, R. M., Tomas, P. F., Dorada, A. D., Sanidad, R. A., & Sarazawa, K. S. (2022). Consumers’ acceptability and quality characteristics of white yam puto. International Journal of Research Studies in Management, 10(4), 1-7. https://doi.org/10.5861/ijrsm.2022.41
*Corresponding Author