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Development of hopia using taro (CoIocasia esculenta)

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creativework.keywordsHopia, Taro, Development
dc.contributor.advisorGacayan, Daniel B.
dc.contributor.authorFontanoz, Milljan D.
dc.contributor.authorCaluza, Greg F.
dc.contributor.authorEstepa, Van Howard C.
dc.contributor.authorMapili, Brenda M.
dc.contributor.authorMobo, Annaliza M.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberNovencido, Rosa M.
dc.contributor.committeememberJavonitalla, Josephine G.
dc.contributor.committeememberCacanindin, Geremy S.
dc.date.accessioned2026-05-08T06:09:21Z
dc.date.available2026-05-08T06:09:21Z
dc.date.issued2021-11
dc.descriptionFull text
dc.description.abstractThis study aimed to determine the different sensory attributes of taro (Colocasia esculenta) hopia in terms of appearance, aroma, flavor, texture and sweetness. The survey conducted involved 10 trained panelists and 30 consumer-type panelists using a survey questionnaire and the 9-point Hedonic Scale Rating for data collection to determine the descriptive and acceptability attributes of taro hopia. The most favorable formulation, according to numerical ratings, is treatment 1, which has an average mean of 7.28 and a descriptive equivalent of "Like Moderately." This means that the best taro hopia recipe includes 250 grams of taro, 66 grams of white sugar, 153 grams of condensed milk, and other components.
dc.format.extentx, 47 p.: ill. (col.)
dc.identifier.citationFontanoz, M. D., Caluza, G. F., Estepa, V. H. C., Mapili, B. M. & Mobo, A. M. (2021). Development of hopia using taro (CoIocasia esculenta). [Unpublished Undergraduate Thesis].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/123456789/1534
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.ddcRoot crops -- Taro
dc.subject.ddcCooking
dc.titleDevelopment of hopia using taro (CoIocasia esculenta)
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameCoIocasia esculenta
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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