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Development of jicama de agua (Pachyrhizus erosus) tapioca pearl

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creativework.keywordsacceptability, development, jicama de agua, sensory quality, standardization
dc.contributor.advisorHufana, Zhelyn A.
dc.contributor.authorDelos Reyes, Lenjen B.
dc.contributor.authorCanedo, Trisha Anne J.
dc.contributor.authorPadua, Allan Mandrake B.
dc.contributor.authorEstrada, Francis Ian S.
dc.contributor.authorJavier, Edrian Mark E.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberJavonitalla, Josephine G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.,
dc.date.accessioned2026-04-23T15:32:23Z
dc.date.available2026-04-23T15:32:23Z
dc.date.issued2023-05
dc.descriptionFull text
dc.description.abstractJicama de agua (singkamas)is a chewy ball which is served as a sinker to milk tea products. This research aimed to develop a new variant of tapioca pearl with jicama de agua as a new delicacy that provides various nutrients and satisfy consumer needs. This study sought to standardized the process and formulation, determine the sensory qualities, microbiological and physicochemical properties, shelf life, and production cost of the product. This study used developmental, descriptive, and experimental research method. The findings of the study showed that treatment 3 was the best treatment and the sensory qualities of the product which was evaluated by trained and consumer-type panelists has a desirable attribute. The microbiological and physicochemical testing showed that the product was safe for human consumption, and the shelf life testing resulted that the product was best preserved when refrigerated, and the total production cost was comparable with the leading brand.
dc.format.extentxiv, 107 p.: ill. (col.)
dc.identifier.citationDelos Reyes, L. B., Canedo, T. A. J., Estrada, F. I. S., Javier, E. M. E. & Padua, A. M. B. (2023). Development of jicama de agua (Pachyrhizus erosus) tapioca pearl. [Unpublished Undergraduate Thesis].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/123456789/1385
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 -- Starches
dc.subject.ddcFood products
dc.titleDevelopment of jicama de agua (Pachyrhizus erosus) tapioca pearl
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnamePachyrhizus erosus
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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