Emylou D. Deseo (Author)
Abstract
To contribute to the reduction of food waste and alleviate poverty, this study developed rootcrop-based piaya utilizing taro, cassava, and lesser yam. The research aimed to formulate and evaluate the sensory qualities—appearance, aroma, taste, and texture—of the piaya, determine consumer acceptability, assess differences in sensory attributes. The best-performing variant underwent microbial and proximate analyses. The method used in this study was the experimental-developmental method of research using a Completely Randomized Design (CRD), the study included three treatments: Treatment A (taro), Treatment B (cassava) and Treatment C (lesser yam), 10 semi-trained panelists, and 100 consumer evaluators. A Nine-Point Hedonic Scale was used for evaluation, and data were analyzed using mean and ANOVA. Result showed in sensory qualities of root crop piaya among three treatments Treatment A (75g taro) received the highest rating in appearance very much appealing, was rated very much pleasant in aroma, very much delicious in taste, and very much flaky in texture, Furthermore, the consumer’s general acceptability of root crop piaya among three treatments, Treatment A (75g taro) was the most preferred among the three treatments. It received the highest mean scores in all sensory attributes, which described as liked extremely. Additionally, it indicates that Treatment A was consistently favored by the evaluators in all aspects. There were significant differences in general acceptability across all four aspects. Among the three treatments, Treatment A (75g taro) selected for further testing. Microbial and proximate analyses confirmed its safety, nutritional value, and potential for longer shelf life, reinforcing its suitability for commercialization and use in sustainable food product development.
Keywords: product formulation, product analyses, product acceptability, rootcrop, rootcrop Piaya
DOI: http://doi.org/10.69651/PIJHSS0403423
Recommended citation:
Deseo, E. D. (2025). Formulation, analyses and acceptability of root crop Piaya. Pantao (The International Journal of the Humanities and Social Sciences) 4 (3), 4546-4557. http://doi.org/10.69651/PIJHSS0403423
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