Publication:
Development of sweet potato (Ipomoea batatas) and purple yam (Dioscorea alata) pie

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creativework.keywordshealthy snack, product development, purple yam (Dioscorea alata), rootcrops pie, sweet potato (Ipomoea batatas)
dc.contributor.advisorHufana, Zhelyn A.
dc.contributor.authorMunar, James Leynard P.
dc.contributor.authorCapudoy, Gerard P.
dc.contributor.authorGacutan, Kurt Railey P.
dc.contributor.authorOrden, James Eduard N.
dc.contributor.authorRimorin, Kurt Dave P.
dc.contributor.chairCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberRamirez, Edren S.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-02-13T01:46:39Z
dc.date.available2026-02-13T01:46:39Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis study developed a nutritious, innovative, and culturally inspired dessert highlighting the natural flavors and health benefits of sweet potato and purple yam. It aimed to standardize the formulation and process; evaluate sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability, and shelf life; compute production cost; and create a marketing plan. The research design used developmental, descriptive, experimental, and quantitative methods to test three formulations with varied sweet potato–purple yam ratios. Treatment 1 was the most acceptable, earning the highest sensory rating and excellent microbiological results—490 CFU/g aerobic plate count, mold and yeast below 10 CFU/g, < 3 MPN/mL coliforms, and no Salmonella—supported by physicochemical values of 0.79 g ash and 53.08 g moisture per 100 g. Refrigerated storage maintained better quality than room temperature; production cost analysis and the marketing plan confirmed the dessert’s innovation, affordability, and strong potential as a safe, appealing, and commercially viable crafted pie.
dc.format.extentxii, 156 p.: ill. (col.)
dc.identifier.citationMunar, J. L. P., Capudoy, G. P., Gacutan, K. R. P., Orden, J. E. N. & Rimorin, K. D. P. (2025). Development of sweet potato (Ipomoea batatas) and purple yam (Dioscorea alata) pie. [Unpublished Undergraduate Thesis].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/123456789/1037
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcSweet potato -- Pie
dc.subject.ddcPurple yam -- Pie
dc.subject.ddcFood technology
dc.titleDevelopment of sweet potato (Ipomoea batatas) and purple yam (Dioscorea alata) pie
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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