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Acceptability of ube haleya with sweet potato as extender

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dc.contributor.authorEstoesta, Rosalie
dc.contributor.authorFajardo, Pioquinto
dc.contributor.authorFontanilla, Mailyn
dc.contributor.authorGayo, Editha
dc.contributor.authorLaguerta, Quirino, Jr.
dc.contributor.authorMabutas, Frederick
dc.date.accessioned2025-08-26T07:22:52Z
dc.date.available2025-08-26T07:22:52Z
dc.date.issued2001-03
dc.description.abstractThis study aimed to determine the acceptability of Ube Haleya with sweet potato as extender. Specifically, it sought to answer the following questions: 1. What is the degree of difference between the formulated recipe and th " e original recipe in terms of: a. Color and Appearance? b. Texture? c. Flavor and Aroma? 2. Which of the two recipes is preferred, the formulated recipe or the original recipe? 3. What is the difference in the cost of preparation of the formulated recipe and the original recipe compared? The study used the experimenta1 design where convenience or accidental sampling was conducted. The formulated recipe and the original recipe were evaluated by 259 BSE college students of DMMMSU-SLUC, Agoo, La Union. Two sample tests were coded as Sample A and Sample B. To gather data, questionnaires were distributed and were properly accomplished by the 259 respondents. The questionnaire consists of two .parts. The first part consists of the personal profile of the respondents (name, age, sex, civil status) and the second part consists of information about the acceptability of ube haleya with sweet potato as extender. The preference test, hedonic rating scale, weighted mean and analysis of variance (ANOVA) were used for the statistical treatment of the gathered data. FINDINGS: 1. In terms of color and appearance, both recipes fall within the limits of "like very much". The original recipe was favored more than the formulated recipe by the respondents. The respondents highly merited the original recipe in terms of color. The use of sweet potato as extender made the color of the recipe more appealing. 2. The texture of "Ube Haleya with Sweet Potato" was highly accepted by the respondents and was rated; "like extremely", while the original recipe was also accepted and rated "like very much." The formulated recipe was favored more than the original recipe. 3. In terms of flavor and aroma, both recipes fall within the limits of "like very much". The formulated recipe was more appealing than the original recipe by the respondents. The use of sweet potato as an extender improved a bit the taste of the formulated recipe. 4. The formulated recipe or the "Ube Haleya with Sweet Potato" was highly preferred by the respondents over the original recipe. The sweet potato greatly improved the color and appearance, texture, and flavor and aroma of the formulated recipe. 5. The analysis of variance (ANOVA) revealed that there is no significant difference between the formulated recipe and the original recipe in terms of color and appearance, texture, and flavor and aroma. 6. The cost analysis of the formulated recipe and the original recipe indicate that the use of sweet potato as an extender in the recipe did not entail much additional cost to the preparation but improved the properties of the recipe as well as lessened a bit the expenses.
dc.identifier.citationEsoesta, R., Fajardo, P., Fontanilla, M., Gayo, E., Laguerta, Q.J., & Mabutas, F. (2001) Acceptability of ube haleya with sweet potato as extender [Unpublished Undergraudate thesis]. Don Mariano Marcos Memorial State Univeristy - South La Union Campus, Agoo, La Union.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/248
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State Univeristy - South La Union Campus
dc.sdgSDG 12
dc.titleAcceptability of ube haleya with sweet potato as extender
dc.typeThesis
dspace.entity.typePublication
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