Development of recipes through the utilization of acceptability of serial potato (Dioscorea bulfifera) for viands, snacks and desert / by Julie S. Guevarra.

Special problem (M.A.--Home Economics) Philippine Normal University.

Includes bibliographical references.

Name : JULIE S. GUEVARA

Title : Development of Recipes through the Utilization and Acceptability of Aerial Potato (Dioscorea bulbifera) for Viands, Snacks and Dessert.

Specialization : HOME ECONOMICS

Institution: Philippine Normal University

Graduate College

Advisers: Dr. Epifania V. Tabbada

Dr. Elisa R. Borromeo

Key Concepts: Recipes utilizing “Aerial Potato’.
Recipes developed as to its Sensory Evaluation.
Recipes developed as to its Acceptability.

Date of Oral Examination: March 10, 2003

Objectives of the Study:

General:
This study attempted to develop recipes, establish cooking proportions, process and evaluate the sensory qualities and acceptability of matured Aerial potatoes.


Specifically this study sought to answer the following questions:

1. What are the recipes that can be developed through the utilization of Aerial potato as viands, snacks and dessert?


2. What are the levels of sensory ratings of the recipes developed as evaluated by:

High school Students
College Students
Faculty Members
Housewives
Food Establishment Owners


3. What are the levels of acceptability of the recipes developed as evaluated by the respondents indicated in problem no.2?

4. Do differences exist in the sensory evaluation of the recipes among the respondent groups?

5. Do differences exist in the acceptability of the recipes among the respondent groups?

METHODOLOGY

Research Method

The study used the descriptive exploratory method of research which employed the following techniques: data collection, processing, observation, testing and evaluation of developed recipes. The researcher started with gathering recipes for the recipe development. From accepted recipes aerial potato was included as substitute ingredient or added ingredient in the recipe development process. Processing the developed recipes followed. Recipes were prepared using several trials until a well revised recipe was found. After testing the recipes developed, copies of score cards for sensory evaluation and hedonic scale for general acceptability test were prepared and printed.

The researcher prepared and sent out letters of request to various agencies concerned in the product testing and evaluation of the study. After permission has been granted, the panels of evaluators were selected. Evaluation of the recipes developed was administered from December 10 —13, 2002. The evaluation was presented for evaluation on the first and second day, the remaining four were scheduled on the third and last day. Product evaluation took place in CvSU College of Education Home Economics Vocational and Technical Education Department laboratory room. After tasting each recipe the respondents were provided with a glass of water for rinsing the mouth until the last recipe was presented.

Instruments

This study used scorecards for Sensory Evaluation to determine the quality food response by the different respondent groups. It has a score value ranging from 1- 5 with 5 as the best and 1 as poor. For the acceptability test the Hedonic Scale was used to determine the responses of all the panels of evaluators. It has a score value ranging from 1- 9 as the degree of acceptability.

Summary of Findings

Problem 1. What are the recipes that can be developed through the utilization of Aerial potato as viands, snacks and dessert?

1. Viands-

a. Vegetable Lumpia
b. Lumpiang Shanghai
c. Meat balls
d. Fish Croquettes
e. Omelet
f. Embutido

2. Snacks-

a. Peche-peche
b. Bibingka
c. Guinatan

3. Dessert-

a. Pastillas


Problem 2. What are the levels of sensory ratings of the recipes developed as evaluated by:

a. High school Students
b. College Students
c. Faculty members
d. Housewives
e. Food Establishment Owners

Among the viands, Aerial Potato Lumpiang Shanghai had the highest mean of means of 4.65 with an excellent remark, this was followed by Aerial Potato

Meatballs with 4.61, Aerial Potato Embutido ranked the third with 4.50, while atfourth place was the Aerial Potato Fish Croquettes with a mean of 4.43. Ranking as fifth with a mean of 4.17 was Vegetable Lumpia and the least with a mean of 4.0 was Aerial Potato Omelet.

For the Snack recipes, aerial potato peche - peche got the highest mean of 4.25 with an excellent interpretation. Ranking as second was aerial potato guinatan with an average mean of 4.24 and as third, with an average mean of 4.23 was aerial potato bibingka.

The dessert recipe, aerial potato pastillas, had an average mean was 4.60 with an excellent interpretation

Problem 3. What are the levels of acceptability of the recipes developed as evaluated by:

a. High school Students
b. College Students
c. Faculty members
d. Housewives
e. Food Establishment Owners

Among the recipes presented the most acceptable were aerial potato pastillas with an average mean of 8.41, aerial potato meat balls with a mean of 8.33 and aerial potato lumpiang shanghai which had a mean of 8.30. All the means of these 3 recipes were interpreted as extremely acceptable. Other


Problem 5. Do differences exist in the acceptability of the recipes among the respondent groups?

To determine significant difference between the level of acceptability of the recipes among the respondent groups f — test or One Way Analysis of Variance (ANOVA) was used.

Majority of the recipes evaluated showed highly significant differences in the levels of acceptability. It was at 8 out of the ten recipes namely aerial potato vegetable lumpia with a computed f - value of 7.032, aerial potato meat balls with 4.538, aerial potato fish croquettes at 13.110, aerial potato omelet with 10.831, aerial potato embutido at 17.457, aerial potato peche-peche which had 11.527, aerial potato bibingka with 7.141 and aerial potato pastillas at 5.633. For aerial potato lumpiang shanghai a computed f — value of 2.103was obtained and 2.355 for guinatan with aerial potato, which show that differences in the levels of acceptability among the respondent groups were not significant.




RECOMMENDATIONS

Based on the findings and conclusions of the study, the following recommendations are given:

Research on other recipes utilizing aerial potato be conducted.
Dissemination and adoption of the recipes to students, teachers, housewives, food establishment owners be further conducted. These activities can have its research component.
Research on other indigenous crops similar to Aerial Potato be undertaken.
A research on the medicinal properties of Aerial Potato be made.
A study on the propagation of Aerial Potato in urban areas will be conducted.
A study on why most teenagers do not prefer vegetables be undertaken.

Submitted to the University Library 07/18/2007 SP-2518