LAKASABrowsing by Author "Nieva, Marc Judel S."

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Development of jicama (Pachyrhizus erosus) polvoron
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-07) Nieva, Marc Judel S.; Gallego, Ma. Salome O.; Laureta, Jade Margarette N.; Mallare, Stephen Rei C.; Olete, Kyla Mae B.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.
Jicama Polvoron, which employs quality ingredients to meet the growing need for healthier food polvoron options, is a pleasant and nutritious alternative to traditional polvorons. The study's main objectives were to standardize the production process and formulation of jicama polvoron, assessing sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability assessment, determining shelf life, production cost analysis, and a comprehensive marketing strategy, using experimental, descriptive, and developmental research designs. With high sensory acceptance from trained panelists, the study showed that Treatment II was the most beneficial formulation. Microbiological testing confirmed the product's safety, while physicochemical investigations revealed stability. Shelf-life studies, storing jicama polvoron in the refrigerator for four weeks, will ensure its peak quality. Production costs would be comparable to those of brands in the operating market. A strategic marketing plan was created using the 4Ps framework (Product, Price, Place, and Promotion) to attain a strong market position.