Publication: Development of sweet potato (Ipomoea batatas) and purple yam (Dioscorea alata) pie
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Date
2025-11
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study developed a nutritious, innovative, and culturally inspired dessert highlighting the natural flavors and health benefits of sweet potato and purple yam. It aimed to standardize the formulation and process; evaluate sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability, and shelf life; compute production cost; and create a marketing plan. The research design used developmental, descriptive, experimental, and quantitative methods to test three formulations with varied sweet potato–purple yam ratios. Treatment 1 was the most acceptable, earning the highest sensory rating and excellent microbiological results—490 CFU/g aerobic plate count, mold and yeast below 10 CFU/g, < 3 MPN/mL coliforms, and no Salmonella—supported by physicochemical values of 0.79 g ash and 53.08 g moisture per 100 g. Refrigerated storage maintained better quality than room temperature; production cost analysis and the marketing plan confirmed the dessert’s innovation, affordability, and strong potential as a safe, appealing, and commercially viable crafted pie.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Munar, J. L. P., Capudoy, G. P., Gacutan, K. R. P., Orden, J. E. N. & Rimorin, K. D. P. (2025). Development of sweet potato (Ipomoea batatas) and purple yam (Dioscorea alata) pie. [Unpublished Undergraduate Thesis].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.