LAKASABrowsing by Author "Corpuz, Jenalyn C."

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Development of purple yam (Dioscorea alata), peanut( Arachis hypogaea l.), and grapes (Vitis vinifera) biscotti
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-05) Tao-Aden, Jaime C., Jr.; Apostol, Jennifer B.; Corpuz, Jenalyn C.; Ducusin, Candy Lou D.; Cacanindin, Geremy S.; Gacayan, Daniel B.; Bayani, Keneth G.; Novencido, Rosa M.; Javonitalla, Jospehine G.
This study aimed to develop a visually appealing, nutritional, and affordable biscotti that contributes to the local food sector in the Municipality of Bauang, La Union. The study objectives were to standardize the formulation and processing, determine the sensory qualities and acceptability attributes, and microbiological qualities. The research designs used in this study are developmental, descriptive, and experimental. The main ingredients were purple yam, peanuts, and grapes; the biscuit method to standardize the formulation, 10 trained and30consumer-type panelists rated sensory attributes using a 9 point Hedonic rating scale, and average was used to calculate the mean score; and DOST analyzed the microbiological qualities. Standardized formulations and processing were tested in four treatments, on sensory evaluation, Treatment 2 has the highest mean score of 7.32, rated as Like Very Much, and DOST results passed for microbiological qualities, meaning that the purple yam, peanut, and grapes biscotti are safe to eat.