Acceptability of pan de yacon
Main Article Content
Keywords
Natural Sweetener, Nutritional, Acceptability, Low Sugar Level
Abstract
Many Filipinos do not know that yacon has many healthful benefits. In evaluating the level
of acceptability of Pan de sal with yaconas ingredient, the study attempted to use yacon
(Smallanthus Sonchifolius), a tuber root, as an added ingredient to pan de sal because it is one of the most common and popular bread in the Philippines. It came up with new varieties of nutritious pan de sal good for the body. Three (3) groups of respondents Teens, Young Adults and Adults evaluated the study. The study used experimental method of research with 90 respondents selected through purposive sampling. Pan de yacon with three different proportions of 50 grams, 75 grams, and 100 grams was evaluated using 9-Point Hedonic Rating Scale. The data were personally gathered and statistically treated using the
weighted mean, and one factor ANOVA. The groups assessed finished products very
acceptable in terms of appearance, taste, texture, crunchiness and product cost.
Furthermore, the three groups of respondents positively accepted the use of yaconas
ingredient in making pan de sal. The study recommends that: (1) A further experimental
study be conducted to determine the nutritive value, product cost and shelf life of the three
types of pan de sal. (2) Another study be done utilizing yacon in making other food products
such as cookies, cakes and other baked products.
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