CC BY 4.0Saldivar, Luzviminda M.Victoria, Nicole M.Saberola, Jean Claudette T.Suyat, Shawn Kyle M.Tejano, Angel Lyka J.Zafra, Age Bennie S.2026-05-082026-05-082026Victoria, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1533Full textThis 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.x, 59 p.: ill. (col.).EnglishSweet potatoesSweet potatoes--Diseases and pestsCooking (Sweet potatoes)Sweet potatoes--StorageSweet potato industrySweet potatoes--VarietiesSweet potatoes--MarketingSweet potato productsSweet potatoes--ResearchQuality of products--Cost effectivenessProduct life cycle--CostsAgricultural productivity--CostsFood--Sensory evaluationSensory evaluationFood--Sensory evaluation--Statistical methodsSensory evaluation--StandardsLocal area networks industry--Technological innovationsThesis