International Journal of Research Studies in Management
Divine Word College of San Jose Special Issue
2023 Volume 11 Issue 1
Available Online: 25 April 2023
Author/s:
Etrata, Richard M.*
Ilocos Sur Polytechnic State College, Philippines (richard.etrata1523@yahoo.com)
Tomas, Perlita F.
Ilocos Sur Polytechnic State College, Philippines
Sanidad, Remely A.
Ilocos Sur Polytechnic State College, Philippines
Dorada, Annie D.
Ilocos Sur Polytechnic State College, Philippines
Sarazawa, Katrina S.
Ilocos Sur Polytechnic State College, Philippines
Abstract:
This research focuses on the formulation of white yam dudol, which uses a quantitative research method. It was conducted at the Ilocos Sur Polytechnic State College with 50 panels of evaluators. Frequency count, percentage, weighted mean, and ANOVA were the statistical tools used. It was found that 50% rice flour and 50% white yam flour is the best formulation. It contains ash, moisture, crude protein, crude fat, and carbohydrates.
Keywords: Wild yam, dudol, native delicacies, sensory qualities
DOI: https://doi.org/10.5861/ijrsm.2023.1010
Cite this article:
Etrata, R. M., Tomas, P. F., Sanidad, R. A., Dorada, A. D., & Sarazawa, K. S. (2023). Consumers’ acceptability of white yam dudol. International Journal of Research Studies in Management, 11(1), 127-133. https://doi.org/10.5861/ijrsm.2023.1010
*Corresponding Author