LAKASABrowsing by Author "Lubrica, Elvie V."

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Development of sweet potato (Ipomoea batatas L.) calamay
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2018) Lubrica, Elvie V.; Alvarez, Sheila B.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Pacada, Charles A.
The study aimed to develop a sweet potato calamay with desirable sensory, physico-chemical, microbiological qualities and profitability. Three formulations of sweet potato calamay using a 40:60 proportion of sweet potato calamay to glutinous rice flour were developed. Treatment 1 used the purple variety of sweet potato, Treatment 2 used the orange variety, and Treatment 3 used the white variety. Treatment 1 was found to be the most acceptable formulation. The purple sweet potato calamay had a pH of 6.18, water activity of 0.75, moisture content of 50.70%, crude protein of 2.90 g/100g, crude ash of 0.55 g/100g, crude fat of 5.80 g/100g, and total carbohydrates of 40.05 g/100g. The product also had acceptable microbiological quality. The results showed that a highly acceptable and profitable calamay could be made from sweet potato, which could serve as a substitute for glutinous rice flour and be sold at Php 83.85 per 250-g container.