LAKASABrowsing by Author "Javier, Edrian Mark E."

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Development of jicama de agua (Pachyrhizus erosus) tapioca pearl
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Delos Reyes, Lenjen B.; Canedo, Trisha Anne J.; Padua, Allan Mandrake B.; Estrada, Francis Ian S.; Javier, Edrian Mark E.; Hufana, Zhelyn A.; Bayani, Keneth G.; Javonitalla, Josephine G.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.,
Jicama de agua (singkamas)is a chewy ball which is served as a sinker to milk tea products. This research aimed to develop a new variant of tapioca pearl with jicama de agua as a new delicacy that provides various nutrients and satisfy consumer needs. This study sought to standardized the process and formulation, determine the sensory qualities, microbiological and physicochemical properties, shelf life, and production cost of the product. This study used developmental, descriptive, and experimental research method. The findings of the study showed that treatment 3 was the best treatment and the sensory qualities of the product which was evaluated by trained and consumer-type panelists has a desirable attribute. The microbiological and physicochemical testing showed that the product was safe for human consumption, and the shelf life testing resulted that the product was best preserved when refrigerated, and the total production cost was comparable with the leading brand.