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Development of taro (Colocasia esculenta) polvoron

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dc.contributor.advisorCantoria, Daniel C.
dc.contributor.authorOgoc, Eric N.
dc.contributor.authorCamacho, Angelica A.
dc.contributor.authorDumpit, Rochelle N.
dc.contributor.authorFlorague, Jonamy R.
dc.contributor.authorSaltiban, Mayranel C.
dc.contributor.chairAndrada, Gerry D.
dc.contributor.committeememberGapuz, Evangelina C.
dc.contributor.committeememberCostales, Riza Agustina A.
dc.date.accessioned2026-10-03T00:23:36Z
dc.date.available2026-10-03T00:23:36Z
dc.date.issued2021-05
dc.description.abstractThe study focused on the development of polvoron using taro (Colocasia esculenta) as an ingredient. It utilized an experimental design and acceptability testing involving 30 respondents. Four treatments were formulated, including a control recipe and treatments containing different proportions of taro flour. The sensory attributes evaluated were color, texture, aroma and flavor, and general acceptability. The study used the weighted arithmetic mean and analysis of variance (ANOVA) to analyze the data. The findings showed that Treatment 2 was very much liked and had the highest overall acceptability among the formulations, while no significant differences were found among and between the treatments in terms of color, texture, aroma and flavor, and general acceptability.
dc.identifier.citationOgoc, E. N., Camacho, A. A., Dumpit, R. N., Florague, J. R., & Saltiban, M. C. (2021). Development of taro (Colocasia esculenta) polvoron [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2714
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 2
dc.titleDevelopment of taro (Colocasia esculenta) polvoron
dc.typeThesis
dspace.entity.typePublication
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