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The development of steamed sweet potato (Ipomoea batatas) rice cake (Puto)

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creativework.keywordsSweet potato (Ipomoea Batatas), Development, Rice Cake
dc.contributor.advisorGacayan, Daniel B.
dc.contributor.authorBactasa, Jennica J.
dc.contributor.authorAntolin, Julie Ann C.
dc.contributor.authorGeronimo, Jea Rose G.
dc.contributor.authorGonzaga, Alec Joshua P.
dc.contributor.authorLomboy, Jonalyn C.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberNovencido, Rosa M.
dc.contributor.committeememberJavonitalla, Josephine G.
dc.contributor.committeememberCacanindin, Geremy S.
dc.date.accessioned2026-04-01T03:18:28Z
dc.date.available2026-04-01T03:18:28Z
dc.date.issued2021-12
dc.descriptionFull text
dc.description.abstractThis study aimed to create a steamed rice cake (Puto) using sweet potato (Ipomoea Batatas) as the main ingredient. The process and formulation of steamed sweet potato rice cake were standardized and evaluated by 10 trained panelists and 30 randomized consumer-typed panelists during the sensory evaluation, following four varying treatments: T1 with 500g of sweet potato without flour, T2 with 125g of sweet potato with 375g of flour mixed with other ingredients, T3 with mixed with both equal 250g of sweet potato and flour with other ingredient, and T4 with 375gof sweet potato and 125g of flour and mixed with other ingredients. The treatment 4 of steamed sweet potato rice cake with slightly dark orange in color, firm shape, moderate size, with moderately strong scent of sweet potato and vanilla extract also has a moderately strong sweetness, strong sweet potato flavor, a perceptible cheese flavor, as well as a moderately thick to sticky texture was selected as the best treatment among the four samples and rated as like very much by both trained and consumer-typed panelists.
dc.format.extentx, 50 p.: ill. (col.)
dc.identifier.citationBactasa, J. J., Antolin, J. A. C., Geronimo, J. R. G., Gonzaga, A. J. P. & Lomboy, J. C. (2021). The development of steamed sweet potato (Ipomoea batatas) rice cake (Puto). [Unpublished Undergraduate Thesis].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/123456789/1261
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcCookery -- Sweet Potato
dc.titleThe development of steamed sweet potato (Ipomoea batatas) rice cake (Puto)
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameIpomoea batatas
local.subject.scientificnamePuto
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration major in Marketing Management
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