Purple sweet potato (Ipomoea batatas l.) pastillas

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creativework.keywordsPurple Sweet Potato, Product Cost, Sensory Evaluation, Production Cost Local Innovation
dc.contributor.advisorSaldivar, Luzviminda M.
dc.contributor.authorVictoria, Nicole M.
dc.contributor.authorSaberola, Jean Claudette T.
dc.contributor.authorSuyat, Shawn Kyle M.
dc.contributor.authorTejano, Angel Lyka J.
dc.contributor.authorZafra, Age Bennie S.
dc.contributor.chairAbrenica, Luis M.
dc.contributor.committeememberDucusin, Arceli L.
dc.contributor.committeememberSomera, Jake Tyrone I.
dc.contributor.committeememberRimas, Edwin F.
dc.date.accessioned2026-05-08T05:26:50Z
dc.date.available2026-05-08T05:26:50Z
dc.date.issued2026
dc.descriptionFull text
dc.description.abstractThis study developed Purple Sweet Potato Pastillas as an affordable and nutritious sw eet treat using purple sweet potato as the main ingredient. The product aimed to promote this underutilized crop and provide opportunities for local farmers. The pastillas had an attractive appearance and a naturally bright purple color. Its texture was soft, smooth, and easy to chew, making it enjoyable to eat. The aroma was mildly sweet with a subtle earthy scent characteristic of purple sweet potato. In terms of taste, the product had a gentle sweetness and a light, natural flavor that was not too strong Sensory evaluation results showed that Treatment 4 was the most acceptable among the different formulation. Microbial analysis confirmed that the product is safe for consumption, with an aerobic plate count of 22,000 CFU/g and yeast count of less than 10 CFU/g. With a production cost of P5I per pack, Purple Sweet Potato Pastillas is feasible for local commercialization.
dc.format.extentx, 59 p.: ill. (col.).
dc.identifier.citationVictoria, N. M., Saberola, J. C. T., Suyat, S. K. M., Tejano, A. L. J., & Zafra, A. B. S. (2026). Purple sweet potato (Ipomoea batatas l.) pastillas. [Unpublished Undergraduate Thesis].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/123456789/1533
dc.language.isoEnglish
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.sdgSDG 12
dc.subjectSweet potatoes
dc.subjectSweet potatoes--Diseases and pests
dc.subjectCooking (Sweet potatoes)
dc.subjectSweet potatoes--Storage
dc.subjectSweet potato industry
dc.subjectSweet potatoes--Varieties
dc.subjectSweet potatoes--Marketing
dc.subjectSweet potato products
dc.subjectSweet potatoes--Research
dc.subjectQuality of products--Cost effectiveness
dc.subjectProduct life cycle--Costs
dc.subjectAgricultural productivity--Costs
dc.subjectFood--Sensory evaluation
dc.subjectSensory evaluation
dc.subjectFood--Sensory evaluation--Statistical methods
dc.subjectSensory evaluation--Standards
dc.subjectLocal area networks industry--Technological innovations
dc.titlePurple sweet potato (Ipomoea batatas l.) pastillas
dc.typeThesis
dcterms.accessRightsOpen access
local.subject.scientificnameIpomoea batatas l.
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Industrial Technology Major in Food Trades
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