Publication: Development of yacon (Smallanthus sonchifolius) mochi.
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Date
2025-11
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study developed a yacon mochi product as a glutinous rice-based dessert to enhance its nutritional value, sensory appeal, and overall quality. The objective of the research was to evaluate the formulation, safety, physicochemical and microbiological properties, consumer acceptability, shelf life, production cost, and market potential of the product. An experimental research design was employed, where yacon mochi was prepared under controlled conditions and subjected to various analyses. Sensory evaluation assessed taste, texture, aroma, and appearance, while microbiological and physicochemical tests ensured safety and quality. Consumer acceptability was measured through feedback from panelists, and shelf-life testing determined the product’s stability over time. Production costs were computed to assess economic feasibility, and a marketing plan was designed to identify strategies for market introduction. Findings showed that the yacon mochi was safe, consistent, and well-liked by consumers, with stable quality characteristics and a feasible cost structure, indicating its potential for successful commercialization as a glutinous rice based dessert.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Cammayo, K. A., Adtuon, M. A. C., Caranta, J. R., Lachica, C. J. L. & Lomandas, C. A. (2025). Development of yacon (Smallanthus sonchifolius) mochi. [Unpublished Undergraduate Thesis].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.