Browsing by Author "Sobrepena, Rona C."

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    Acceptability of sweet potato (Ipomoea batatas L.) pasti-yema
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Ordinario, Cristina Joy E.; Dulay, Sheira Mae M.; Dumpit, Dainne; Obra, Kate Gian B.; Sobrepena, Rona C.; Espinosa, Sheryll S.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
    Yema is one of the favorite candies of Filipino especially kids. Milk became the main component of the dish when Filipinos learned how to boil it in order to bring out that almost buttery taste we all love. This study aims to formulate a Pasti Yema using sweet potato. Specifically, it aimed to formulate and process of pasti yema in four different treatments, compare the sensory characteristics in terms of appearance, color, aroma, chewability, flavor, sweetness and texture, and to determine the level of acceptability of the most acceptable formulation of Sweet Potato Pasti-Yema, the microbiological properties and the productiopn cost. The sweet potato was prepared dried, powdered and were incorporated at different levels in making pasti yema. Eight sensory panelist evaluated the products and the control. Findings showed that there was no significant difference among the treatments. Treatment 4 with 100% of powdered sweet potato got the highest mean score thus the most acceptable formulation. The microbial properties had an aerobic count of 620 CFU/g and an Mold and yeast count of less that 10 CFU/G is passed.The production cost was computed as 3.22 pesos per 1 piece.