CC BY 4.0Gacayan, Daniel B.Fontanoz, Milljan D.Caluza, Greg F.Estepa, Van Howard C.Mapili, Brenda M.Mobo, Annaliza M.2026-05-082026-05-082021-11Fontanoz, M. D., Caluza, G. F., Estepa, V. H. C., Mapili, B. M. & Mobo, A. M. (2021). Development of hopia using taro (CoIocasia esculenta). [Unpublished Undergraduate Thesis].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/123456789/1534Full textThis study aimed to determine the different sensory attributes of taro (Colocasia esculenta) hopia in terms of appearance, aroma, flavor, texture and sweetness. The survey conducted involved 10 trained panelists and 30 consumer-type panelists using a survey questionnaire and the 9-point Hedonic Scale Rating for data collection to determine the descriptive and acceptability attributes of taro hopia. The most favorable formulation, according to numerical ratings, is treatment 1, which has an average mean of 7.28 and a descriptive equivalent of "Like Moderately." This means that the best taro hopia recipe includes 250 grams of taro, 66 grams of white sugar, 153 grams of condensed milk, and other components.x, 47 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyRoot crops -- TaroCookingThesis