Publication:
Development of taro (Colocasia esculenta) fries

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dc.contributor.advisorHufana, Zhelyn A.
dc.contributor.authorColoma, Jan Willy P.
dc.contributor.authorAbuan, Jean Carla S.
dc.contributor.authorBanaña, Alyzza Nicole R.
dc.contributor.authorBanayat, Edz T.
dc.contributor.chairCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberRamirez, Edren S.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-02-11T02:12:07Z
dc.date.available2026-02-11T02:12:07Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis 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.
dc.format.extentxiii, 153 p.: ill. (col.)
dc.identifier.citationColoma, 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 [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1011
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.ddcCooking-- Taro
dc.subject.ddcProduct development
dc.titleDevelopment of taro (Colocasia esculenta) fries
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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