Publication: Development of taro (Colocasia esculenta) fries
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Date
2025-11
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Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study developed an innovative, earthy, and sweet aroma snack using Taro (Colocasia esculenta). The study aimed to standardized the formulation and process; determine sensory qualities, physicochemical properties, consumer acceptability and shelf life; compute the production cost; and design a marketing plan. The research design, which included developmental, descriptive, experimental, and quantitative methods, was employed to test three formulations with varied taro fries ratios. Treatment 1 was the most acceptable, receiving the highest sensory ratings, while physicochemical tests confirmed stability with 15.90g moisture content and 18.98g crude fat, and refrigerated temperature preserved quality over a six days period, compared with gradual decline at room temperature. Production cost analysis supported a competitive selling price, and the marketing plan highlighted innovation and affordability, demonstrating the product’s potential as a safe, appealing, and commercially variable crafted snack.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Coloma, J. W. P., Abuan, J. C. S., Banaña, A. N. R. & Banayat, E. T. (2025). Development of taro (Colocasia esculenta) fries. [Unpublished Undergraduate Thesis].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.