ACCEPTABILITY OF TARO FLOUR IN THE PRODUCTION OF PUTO

Research Proposal

Submitted to the College of Education

Cavite State University

Indang, Cavite

In Partial Fulfilment

Of the Requirements for the Subject

HRML 26: Research 2

ALAYON, JOHN ROSE F.

BOJADOR, MARIELLA A.
COSTELO, ELAINE G.
VIVO, KATHLEEN JOY A.

October 2019
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TABLE OF CONTENTS

Page

BIOGRAPHICAL DATA

ACKNOWLEDGEMENT

LIST OF APPENDICES……………………………………………………………. iii

LIST OF FIGURES…………………………………………………………………. iv

LIST OF TABLES………………………………………………………………….. v

INTRODUCTION…………………………………………………………………… 1

Statement of the Problem………………………………………………………. 3

Objectives of the Study…………………………………………………………. 3

Significance of the Study……………………………………………………….. 3

Scope and Limitation of Study…………………………………………………. 4

Time and Place of the Study…………………………………………………… 4

REVIEW OF RELATED LITERATURE…………………………………………. 5

METHODOLOGY………………………………………………………………… 17

Materials and Equipment…………………………………………………….. 17

Methods……………………………………………………………………….. 18

Procedure in making puto…………………………………………………… 18

Flowchart of Taro Flour…………………………………………………….... 19

Flowchart of Puto…………………………………………………………….. 20
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Data to be Gathered…………………………………………………………… 26

Statistical analysis………………………………………………………………

Sensory evaluation……………………………………………………………… 22

Sensory evaluation sheet…………………………………………………….. 25

Procedure……………………………………………………………………… 18

Gant Chart……………………………………………………………………..

RESULT AND DISCUSSION

SUMMARY, CONCLUSION, AND RECOMMENDATIONS

REFERENCES…………………………………………………………………. 27

APPENDICES
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LIST OF APENDICES

Appendix Page

1.
 iv

LIST OF FIGURES

Figures Page

1. Process Flow chart in preparation of taro flour…………………... 19

2. Process Flow chart in preparation of puto………………………... 20

3. Sensory evaluation sheet………………………………………….. 25

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LIST OF TABLES

Tables Page

1. Nutrition facts of taro………………………………………………. 8

2. Nutrition content of Taro…………………………………………… 9

3. Experimental Treatment…………………………………………… 21

4. Sensory Evaluation of Puto……………………………………….. 24

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 1

ACCEPTABILITY OF TARO FLOUR IN THE PRODUCTION OF PUTO

Alayon John Rose F.

Bojador, Mariella A.
Costelo, Elaine G.
Vivo, Kathleen Joy A.

A research proposal submitted to the faculty of Cavite State University, Indang,

Cavite, Department of Home Economic Vocational and Technical Education, College
of Education, in partial fulfillment for the subject HMRL 26 – Research 1. Prepared
under the supervision of Prof. Carmen A. Batiles as research Adviser and Mr. Jeffrey
B. Aguila as technical critic.

INTRODUCTION

Gluten is a group of proteins found in wheat, barley, oats, and other related

grains and is found to be harmful to people with celiac disease — a gluten-triggered

immune response which damages the small intestines. In the Philippines, most of our

delicacies and baked goods contain gluten due to the flour used. While Filipinos love

bread and other baked goods, they cannot compromise the potential health risk of

this protein. With this, Filipinos are now starting not only to switch to gluten-free

products, but also to create other alternatives to main ingredients containing gluten.

With the advent of health awareness and maintenance campaigns through a

variety of advertising strategies, Filipinos have become more health-conscious,

leading them to healthier food choices. From decaffeinated coffee products, Iron-

fortified rice, and sugar-free products, among others, Filipino consumers have

become strategic in choosing products with better health benefits. In light of this, one

major shift that Filipinos have adapted is the consumption of Gluten-free products.
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Therefore, to meet the Filipino consumers' demand for healthier and risk-free

goods, the researchers proposed a gluten-free product — the "Taro Puto" with Taro

flour as its primary ingredient. The Taro Puto serves as an alternative to the

traditional Puto, a famous delicacy in the Philippines

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Statement of the Problem

The study aims to find out the effects of Taro Flour on the Taro Puto’s flavor,

texture, as well as the acceptability of the gluten-free product in the food industry.

This study particularly intends to answer the following questions

1. What are the sensory properties of Taro Puto in terms of the following:

a. Color

b. Aroma

c. Taste

d. Texture (Mouthfeel)

2. What is the level of general acceptability level of Taro Puto?

3. What is the best treatment?

4. What is the level of consumer acceptability of Taro Puto?

5. What are the theoretical nutrient contents of Taro Puto?

6. What is the recipe cost of Taro Puto?

Objectives of the Study

1. To determine the sensory properties of Taro Puto in terms of color, aroma,

taste and texture;

2. To determine the acceptability level of the product in the market;

3. To determine the best treatment of Taro Puto;

4. To determine the level of consumer acceptability of Taro Puto;

5. To identify the nutrient contents of Taro Puto;

6. To find out the recipe cost of Taro Puto;

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Significance of the Study

The study came up with gluten-free taro flour as primary ingredient which is

derived from the taro plant. The properties of the taro flour and the regular flour in the

market may have a few differences but it can be used as an alternative.

The locale/the community - The locale / community will benefit from the product

proposal as it promotes the usage of an alternative source of flour which is the taro

plant hence giving them more options for choosing a product.

The future entrepreneurs - The future entrepreneurs may use the study to apply the

usage gluten free flour as alternative flour for product innovations.

The future researchers – The researchers will benefited to the study because this

study could serve as a references and will be able to gain more knowledge about the

product and the corresponding benefits.

The farmers/suppliers – The farmers/suppliers will be given an additional option for

their crops which is the taro plant.

The vendors – The vendors will be given more options of products to offer to the

consumers.

Scope and Limitations of the Study

The scope of this study is the usage of taro plant as alternative source of flour.

The taro flour has slight differences compared to the regular flour in terms of color,

aroma, taste and texture. The study is also bound to determine the acceptability of

the product in the market, the nutrient contents and the production cost of the

featured product. The study is limited to theoretical nutrient content and recipe

costing.

Time and Place of the Study

The study will be conducted at Cavite State University, Indang

Campus from August 2019 to December 2019.

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REVIEW OF RELATED LITERATURE

Gabi or Taro

Taro, scientifically known as Colocasia esculenta, is a starchy edible tuber grown

in several exotic nations around the world including the philodendron, anthurium and

dieffenbachia plants. It is usually known as the “potato of the tropics”.

Taro is also called eddo or dasheen herbaceous plant of the family Araceae. Native

to South Eastern Asia whence it spread to Pacific islands, it became a staple crop,

cultivated for its large, starchy, spherical underground tubers, which are consumed

as cooked vegetables, made into puddings and breads, and also made into the

Polynesian poi, a thin, pasty, highly digestible mass of fermented taro

starch.Cultivated in rich, well-drained soil, the tubers are harvested seven months

after planting. Taro leaves and tubers are poisonous if eaten raw; the acrid calcium

oxalate they contain must first be destroyed by heating. (Britannica Encylopedia).

More so, Taro is native to India and the Malay Peninsula, and is now cultivated

throughout tropical and subtropical Asia, Pacific Islands (including northern

Australia), the Caribbean and tropical Africa (from East to West). It was recently

introduced in the southern USA (Onwueme et al., 1994; Ecoport, 2010).

As time passed taro has become well-known in several nations like West Africa.

The root vegetables are eaten due to its delicious starchy corn.

The taro is mostly cultivated annually. It grows up to a height of 2 m. Its

adventitious and shallow root system arises from the corm, a swollen underground

stem that contains high levels of fine starch and weighs up to 1 kg. Corms are usually

cylindrical and 30 cm long x 15 cm diameter, but they are highly variable in size,

shape and colour. The leaves are 30-90 cm long and 20-60 cm broad, and are borne
 6

in crowns at the end of upright, thick, succulent, 0.9-2 m high petioles. The

inflorescence is a large pale green spathe (Ecoport, 2010; SafoKantaka, 2004).

Taro are rich in vitamin and minerals since they are a good source of thiamin,

riboflavin, iron, phisporus, and zinc, and very a good source of vitamin B6, vitamin C,

niacin, potassium, copper, and manganese. Oxalic acid may be present on the corm,

however, and especially in the leaves. The leaves can be chopped and ensiled to

considerably reduce undesirable substances in taro and thus becomes more

palatable. (Malavanh, 2011)

Taro has perhaps been processed into more consumable forms than any root

crop. Both corms and leaves can be used for food. In the Philippine, the corms are

boiled as vegetables or thinly sliced and fried to produce chips. In China, a specialty

called loach taro soup is a high grade local dish with a delicious taste. It is attributed

with a certain therapeutic functions, such as warming, recuperative and anti-cancer

properties. Commercially, taro can be processed into different types of product like:

taro paste, cereals, taro flakes slices and chips, beverage powder and etc. (Gao,

1975)

Taro root, which is the thick, tuber stalk of the taro plant is an extremely

important part of global cuisines and diets, as it has been used for thousands of

years. In fact, taro is considered one of the most cultivated plants in human history.

Fascinatingly, it seems as though every culture uses taro in a slightly different way,

depending on how it is prepared and the variety of the crop that is grown. Another

handful trait of taro is that is also one of the few crops that can grow in flooded areas,

due to its petioles, which can transfer materials even whilst underwater. It is a staple

food in African, Indian, and Oceanic cuisines, but it can be found everywhere from

Japan, Egypt, and Suriname to the United States, Fiji, ang Spain. (Nagdeve, 2013)
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Taro Flour Production

The taro rhizomes were processed into flour, as described previously with

some modifications. The rhizomes were washed in tap water and sanitized with a 50

ppm sodium hypochlorite solution for 15 min. They were manually peeled and sliced

into approximately 2 cm thick round pieces, which were cooked in boiling water for 5

min to promote starch gelatinization and rhizome’s softening. Next, they were cooled

to room temperature and cut into slices of 0.5 cm thick. The slices were dried in a

forced-air drier (mod. 102-SL, Solab, Piracicaba-SP, Brazil) at 60oC for 21 h. The

dried slices were milled using a knife mill (Wyllie mod. Start FT-50, Fortinox,

Piraciba-SP, Brazil) into flour with granules size that passed through a 30-mesh sieve

to obtain flour of uniform size. The taro flour (TF) was stored in polypropylene bags

and placed into an airtight container in a dry place until further use. The percent yield

of TF was determined by dividing the final weight of flour with the initial weight of

rhizomes. The dried product quality and drying time are depends on the size of

slices. Cutting large size produce into small pieces has been mentioned by authors

(El–Sebaii et al., 2002) as a way to accelerate drying due to increased surface area

of the product and also avoid case hardening. For general food drying, it is commonly

recommended to cut produce into thin pieces of not more than about 0.6–1.0 cm

(1/4–3/8 inch) (Kerr, 2008).

Nutritive Value of Taro root

The health benefits of taro root include its ability to improve digestive health,

prevent cancer, improve vision health, and much more. The Taro root contain a

wealth organic compound minerals, and vitamins that can benefit our overall health in

a number of ways .It has a very significant amount of dietary fiberan carbohydrates,

as well as high levels of vitamin A, C, E, vitamin B6, and foliate, according to the

USDA National Nutrient Database. There is magnesium, iron, zinc, phosphorous

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,potassium, manganese, and copper in it. The plant also provides some protein in

your diet, but the amount is almost negligible. It also contains 1.5 grams of protein

when it is raw, 1 gram when it is cooked, and 0 gram when it is processed into flour.

(Nagdeve, 2013).

Taro has been a staple of the Polynesian diet for over one thousand years. The

heart-shaped leaves, called lu'au. Taro cannot be eaten in raw form because its high

calcium oxalate content makes it toxic. As a starchy vegetable, cooked taro is often

used as a substitute for the potato. Like other tubers, it is not only high in potassium

and fiber, but also contains a significant amount of vitamin E, making the taro a

healthy food to add to your diet. (JILL CORLEONE, RDN, LD).

Food Composition of Taro

Water (g) 64.1

Energy (kcal) 141

Enargy, (kJ) 592

Protein (g) 2.3

Total fat (g) 0.2

Carbohydrates, total (g) 32.6

Carbohydrates, available (g) 27.6

Ash, total (g) 0.8

Fiber, total dietary (g) 5

Sugars, total (g) 0.5

Calcium (mg) 39

Phosphorus (mg) 39

Iron (mg) 0.9

Sodium (mg) 13

Beta-Carotene (ug) 30
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Vitamin A, RE (ug) 5

Thiamin, Vitamin B1 (mg) 0.17

RiboFflavin, Vitamin B2 (mg) 0.04

Niacin (mg) 1.2

Ascorbic Acid, Vitamin C (mg) 9

Ideal Color of Taro

It shows the color measurements for the baked cookies. The development of

color during baking is due to the Maillard reaction in which a chemical reaction

between reducing sugars and amino acids forms a brown color, called melanoidins.

Maillard reaction is the chemical reaction which occurs between amino acids and

reducing sugars in the presence of heat that results the browning of food while

forming new aromas and flavors. Amino acids are the building blocks of proteins

which can be found in our food. Reducing sugars are sugars which can act as

reducing agents in biochemical processes. Amino acids and reducing sugars found in

food are rearranged in rings and groups of rings so that they reflect right in such a

way that it gives the food the signature brown color as well as tons of rich flavors.

Ideal Texture of Puto

The traditional puto is made from fermented rice grains, water, and sugar. These

rice cakes are often made as small bite-size pieces, and are sticky and dense in texture.

This variety is called puto calasiao, which originates from Calasiao, Pangasinan, and is

one of the most popular versions of the rice cake in the Philippines. Puto is a leavened

steamed rice cake and ideally is also a spongy cake produced from a fermented

mixed batter of parboiled rice (80%) and black gram (20%) (Blandino et al., 2003;

Taylor, 2016).
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Flour

Flour is finely ground grains from starchy portions of plants. It is used in various

food production and as a basic ingredients of baked goods such as cakes and

breads. (Britannica encyclopedia, 1994)

Flour is a powdered products made from milling or grinding cereal grains, root

crops, legumes, and other starchy products.Wheat is the mainly for the manufacture

of flour. It is the most important grains for making bread. Wheat is traditionally grown

in temperate climate. Attempts to grow in the Philippines have failed but the search

for the right variety adapted to our country continues. Wheat is important but milled

locally by Philippines flour mills. Wheat flour is the most important ingredients in the

bakeshop (Soriano, 1994)

Taro Flour

Processing a raw taro yieled 50-53% of flour.Gabi flour was a most acceptable

in terms of appearance, texture, aroma, color and their overall acceptability. Taro

starch granules may be superior to other starches for the production biodegradale

plastic because of their extremely small size, about one-tenth of the size of a maize

starch granule.(Higashiharoet ah., 1975)

Flour of taro (Colocasiaesculenta) was obtained using the conventional

dehydration techniques as describe by nip. Taro was cleaned and rinsed with a large

amount of tap water, peeled and manually sliced into approximately 2 to 3 cm thick

round or cube pieces, which were dried 45℃ for 24h in an air dehydrator to ensure

the constant weight. On layer of sliced was placed on a tray in the dehydrator

chamber and with a constant flow of hot air was applied. Dried were fine milled into

flour. (World j, Dairy & Food Sci., 2009)

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Puto

Puto is a Filipino snack that is served any time of the year. It is the perfect dish

to bring to a gathering or potluck because it’s easy to eat and to transport. It is a

steamed sweet cake that is traditionally made from ground rice. It is eaten by itself,

with butter or grated coconut. However, this recipe is an adapted version, using cake

flour instead of ground rice. There are many variations of puto that include different

flavoring such as ube (purple yam) and pandan. It can also be topped with cheese or

salted egg.

Puto is the classic steamed Filipino rice-cake shaped like an American muffin. Its

texture is spongy and slightly fluffy. Puto is traditionally white, but can be colored

pink, yellow, purple, and even green. There are many regional variations of puto.

White puto is a traditional accompaniment to the blood stew dinuguan.

Puto bumbong is made from a special variety of glutinous or sticky rice

called pirurutong which is purple in color. It is cooked inside bamboo tubes

called bumbong and served with butter or margarine, shredded coconut and sugar.

Puto seko is a snack that is very different from the rice-cake puto. It is made

from wheat flour and shaped into crunchy, bite-size pieces. Puto pao is combination

of puto and siopao. Puto maya is made by steaming glutinous or sticky rice and

coconut milk.

The Tagalog phrase gaya-gaya putomaya is used to mock someone who is

trying to copy someone else (gaya means “to imitate”). The rice cake putomaya is

sort of like a mock version of the classic puto.

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Water

A substance composed of the chemical elements hydrogen and oxygen and

existing in gaseous, liquid, and solid states. It is one of the most plentiful and

essential of compounds. A tasteless and odourless liquid at room temperature, it has

the important ability to dissolve many other substances. Indeed, the versatility of

water as a solvent is essential to living organisms. Life is believed to have originated

in the aqueous solutions of the world’s oceans, and living organisms depend on

aqueous solutions, such as blood and digestive juices, for biological processes. In

small quantities water appears colourless, but water actually has an intrinsic blue

colour caused by slight absorption of light at red wavelengths

Cake FlourI

White sugar

White sugar is one of the most popular sweeteners used in American kitchens

today. From baked goods to beverages, this all-purpose sweetener has been a favorite

for centuries. But what is white sugar?

White sugar is the crystallized sucrose extracted from either sugarcane or sugar beets.

After harvesting the sugarcane or sugar beets, the juice is extracted and boiled down

to remove moisture. As the moisture diminishes, the natural sucrose in the juice begins

to crystallize. The crystallized sugar is removed, leaving other extracts behind in the

form of molasses.

Baking Powder

Baking powder is a raising agent that is commonly used in cake-making. It is

made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus a filler

like corn flour or rice flour which absorbs moisture.

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The powder is activated when liquid is added, producing carbon dioxide and forming

bubbles that cause the mixture to expand. For this reason, it is important to get your

cake mixture into the oven quickly once the 'wet' ingredients have been added to the

'dry' ingredients.

Self-rising flour is made from plain flour combined with a small amount of baking

powder.

Fresh milk

Puto recipe

1 3/4 cups Cake Flour

1 cups White Sugar

2 tablespoon Baking Powder

1/4 teaspoon Salt

1 1/2 cup water

2 Egg Whites

1/4 cup Fresh milk

Instruction

 Fill a 12-inch pan halfway with water and set over high heat.

 In a bowl sift together cake flour, sugar, baking powder and sale. Set aside.

 In another bowl, combine water, egg whites and fresh milk. Using hand mixer,
beat the mixture at low speed for 5 minutes.

 Add the sifted dry ingredients and blend until smooth.

 Strain the batter into another bowl to ensure no lumps.

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 Lightly brush a mini muffin tin with vegetable oil.

 Fill the muffin tin 3/4 full with the batter,

 Once the water in the pan is boiling, Place the muffin tin in the pan and cover the
pan with lid.

 Steam puto for 5 minutes or until toothpick inserted in the center of the puto
comes out clean.

 Once the puto is cooked, removed from the pan and allow to cool, atleast 30
second before removing from the muffin tins.

 Repeat step 6 to 10 three more times, making sure there is enough water in the
pan each time.

(Goldilocks Bakebook)
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METHODOLOGY

This chapter will present the materials, tools and equipment that will be used in

the study. Process and methods will be accomplished as well as data gathering will

be mentioned.

Materials

The following ingredients as well as the quantity are needed for:

Ingredients Quantity

Taro Flour 112g

Cake Flour 112g

White Sugar 128g

Baking Powder g

Fresh Milk 32g

Vanilla 1.25g

Egg Whites 2pcs

Salt 1.42g

Water 192g

Tools and Equipment

Rubber Spatula Measuring Spoon

Colander Utility Tray

Plates Gas Stove

Large pott Mixing Bowl

Measuring Cup Steamer

Puto Molder Slicer

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Clean plastic Blender

Knife Saucepan
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Methods

The ingredient was bought from the local market of Tanza and Dasmarinas City. Taro

was cleaned and rinsed with a large amount of tap water, peeled and manually sliced

into approximately 2 to 3 mm thick round, on layer of sliced was placed on a tray

exposed to direct sunlight which were dried for 1-2 days. Dried were fine milled into

flour.

Selection and procurement of raw materials

The ingredients in making taro pao with sweetened mung beans like taro, milk,

sugar, mung beans, yeast, baking powder and oil will be produced/bought at the local

market or grocery.

Procedure of making Puto

After the preparation of all the ingredients, the procedures in the development

of product are as followed. Put a water on the steamer and set over in a high heat, In

a bowl sift together cake flour, taro flour, white sugar, baking powder and salt,Then in

another bowl combine the water, egg whites and fresh milk. Using a hand mixer, beat

the mixture at a low speed for 5 minutes. Add the sifted dry ingredients in the liquid

mixture and blend it until smooth. Strain the batter into another bowl to ensure no

lumps. Brush the puto molder with oil and fill the puto molder 3/4 full with the batter.

Once the water in the steamer is boiling, put the puto molder in the steamer and

cover it with lid. Steam the puto for 5 minutes or until toothpick inserted in the center

of the puto comes out clean. If the puto is cooked, removed it form the steamer and

allow it to cool down before removing from the molder.

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Flow Chart for Taro Flour

Procurement of Taro

Peeling and Washing the Taro throughly.

Slicing the Taro in 3mm size.

Drying using sun dry.

Grinding taro in mill grinder and sieve

repeatedly.

After grinding put the Taro in a utility bowl and

set aside.

Figure 1: The process flow chart in the preparation of the Taro flour.
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Flow Chart for Puto

Figure 2: The process flow chart in the preparation of Puto.

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Research design

The experimental method was used to determine the development of puto using

taro flour as a main ingredients. The researcher was conducted a sensory evaluation

form to determine the best treatment. Five (5) treatment were used for initial testing

to determine which amount of taro flour is more acceptable in puto.

Experimental Treatment

Taro Flour Cake Flour

T0 0% 100%

T1 25% 75%

T2 50% 50%

T3 75% 25%

T4 100% 0%

Table 3:
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Source of data

The respondent of the study for the sensory evaluation are 10 faculty

members from the Home Economics, Vocational and Technical Education

Department (HEVTED) for they have the knowledge to evaluate the characteristics

and acceptability of the product.

Sensory Evaluation

This research will be evaluated by 10 untrained laboratory panelist for

sensory general acceptability and 100 HRM 3rd year and 4th year students for

consumer acceptability of Cvsu-Main Campus.They will answer the evaluation form

that the researchers prepare that determines the best treatment.

Evaluation of Sensory Properties

The evaluation was done by from different year on college of education and

10 untrained laboratory panelist using a Sensory Evaluation Questionnaire. Quality

attributes include in the questionnaire are the following:

Color

This will be rated based on the general form and color of each treatment of

the taro flour in puto using 5 point scale, 5 is brown and, 4 is creamy brown and, 3 is

light brown, 2 is pale brown and 1 is creamy white.

Aroma

This will be rated based on the odor/smell of each treatment of thetaro flour in

puto using point scale, 5 is very stimulating the aroma of taro, 4 is stimulating the

aroma of taro, 5 is slightly stimulating the aroma of taro, 2 is no stimulating the aroma

of taro and 1 is slightly yeasty aroma.

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Texture (mouth feels)

This will be rated based on the smoothness and roughness of each treatment

of the taro flour in puto using 5 point scale, 5 is the very soft, 4 is the soft , 3 is the

moderately soft , 2 is the slightly soft and 1 is slightly firm.

Taste

This will be focus on the taste of taro flour in puto after eating using 5 point

scale, 5 is the very sweet, 4 is the sweet, 3 is the moderately sweet, 2 is the slightly

sweet and 1 is not sweet.

General Acceptability

This will describe taro flour in puto and it will be accepted the overall quality

as are the acceptable,using 5 point scale, 5 is the very acceptable, 4 is the

acceptable, 3 is the fairly acceptable, 2 is the slightly acceptable and 1 is the not

acceptable.
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Sensory Evaluation of Puto

This criteria will determine your perception and color, taste, texture mouth feel,

aroma of taro flour.

CRITERIA in PUTO

CATEGORY 5 4 3 2 1

Creamy Creamy

Color Brown Brown Light Brown Pale Brown White

Very strong Strong Taro Slightly Evidence of No Taro

Aroma Taro Aroma Aroma Taro Aroma Taro Aroma aroma

Moderately Slightly

Taste Very sweet Sweet sweet Sweet Not Sweet

Texture Moderately Slightly

(Mouthfeel) Very Soft Soft soft Slightly Soft Firm

Table 4:
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Republic of the Philippines

CAVITE STATE UNIVERSITY
Don Severino De Las Alas Campus
Indang, Cavite

COLLEGE OF EDUCATION

Home Economics, Vocational and Technical Education Department

Name (Optional): ____________________________________

Age: _____________________

Direction: After tasting the products kindly check the blank that is applicable to the
description of each treatment.

Color T0 T1 T2 T3 T4
5 - Brown
4 - Creamy Brown
3 - Light Brown
2 - Pale Brown
1 - White
Others (Specify):

Aroma T0 T1 T2 T3 T4
5 - Very strong Taro Aroma
4 - Strong Taro Aroma
3 -Slightly Taro Aroma
2 - Evidence of Taro Aroma
1 - No Taro aroma
Others (Specify):

Taste T0 T1 T2 T3 T4
5 - Very sweet
4 - Sweet
3 - Moderately Sweet
2 - Slightly Sweet
1 - Not Sweet
Others (Specify):

Texture ( Mouth Feel) T0 T1 T2 T3 T4

5 - Very Soft
4 - Soft
3 - Moderately Soft
2 - Slightly Soft
1 - Slightly Firm
Others(Specific):

General Acceptability T0 T1 T2 T3 T4
5 - Very acceptable
4 - Acceptable
3 - Fairly acceptable
2 - Slightly acceptable
1 - Not acceptable
Cost of Production

This will be determine by calculating all expense in buying all the ingredients in

making taro flour and puto.

Data Gathering Procedure

After selecting and finalizing the tools for data collection,The researcher will give

questioner to10 untrained laboratory panelist for sensory general acceptability and 100 HRM

and HM students for consumer acceptability of Cvsu-Main Campus. The respondent will be

given a each treatment sample of product and evaluate based of their preference. The

researchers will tally the results and use the data for the research, the result and data will be

serve as analysis, basis and interpretation of the study.

Statistical Analysis

To interpret the gathered data, the researcher will be using the following treatment to

prove the rational of data.

Mean

The mean test is used to determine the acceptability of all properties of puto made in

taro flour. Score will be evaluated by computing all the test.

Likert scale - A survey scale that represent a set of answer option.

The sensory properties of taro flour in puto will be evaluated in terms of Aroma,

Color, Taste and Texture (Mouth Feel). Likert scale will be using to measure the sensory

charactreristic of Taro flour in production of puto.