Publication:
Development of yacon (Smallanthus sonchifolius) mochi.

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creativework.keywordsfood innovation, functional food, healthy glutinous rice-based dessert, mochi, yacon mochi.
dc.contributor.advisorRamirez, Edren F.
dc.contributor.authorCammayo, Kyla Ann
dc.contributor.authorAdtuon, Maria Amor C.
dc.contributor.authorCaranta, Jeszua R.
dc.contributor.authorLachica, Clifford Jay L.
dc.contributor.authorLomandas, Cindy A.
dc.contributor.chairHufana, Zhelyn A.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberCacanindin, Geremy S.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-02-09T01:24:54Z
dc.date.available2026-02-09T01:24:54Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis 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.
dc.format.extentxiii, 201 p.: ill. (col.)
dc.identifier.citationCammayo, 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 [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/953
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 3
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood -- Yacon
dc.subject.ddcFood technology
dc.subject.ddcCooking
dc.titleDevelopment of yacon (Smallanthus sonchifolius) mochi.
dc.typeThesis
dspace.entity.typePublication
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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