Hufana, Zhelyn A.Coloma, Jan Willy P.Abuan, Jean Carla S.Banaña, Alyzza Nicole R.Banayat, Edz T.2026-02-112026-02-112025-11Coloma, J. W. P., Abuan, J. C. S., Banaña, A. N. R. & Banayat, E. T. (2025). Development of taro (Colocasia esculenta) fries. [Unpublished Undergraduate Thesis].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/123456789/1011Full textThis study developed an innovative, earthy, and sweet aroma snack using Taro (Colocasia esculenta). The study aimed to standardized the formulation and process; determine sensory qualities, physicochemical properties, consumer acceptability and shelf life; compute the production cost; and design a marketing plan. The research design, which included developmental, descriptive, experimental, and quantitative methods, was employed to test three formulations with varied taro fries ratios. Treatment 1 was the most acceptable, receiving the highest sensory ratings, while physicochemical tests confirmed stability with 15.90g moisture content and 18.98g crude fat, and refrigerated temperature preserved quality over a six days period, compared with gradual decline at room temperature. Production cost analysis supported a competitive selling price, and the marketing plan highlighted innovation and affordability, demonstrating the product’s potential as a safe, appealing, and commercially variable crafted snack.xiii, 153 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyCooking-- TaroProduct developmentThesis