Purple Yam Critic Final 1 5 2 With Page

QUIRINO STATE UNIVERSITY
DIFFUN CAMPUS
Diffun, 3401 Quirino
COLLEGE OF TEACHER EDUCATION
....promoting pedagogical excellence
Chapter I
INTRODUCTION
Rationale
The world of food is constantly changing, with people becoming more conscious of
their health and looking for diverse options. Traditional pasta recipes often use the
same ingredients, limiting the variety of options available. Studies suggest that
alternative additives in pasta, such as legume flour, grape marc powder, meat,
microalgae biomass, and various plant-based powders, can improve nutritional profiles
and provide unique flavors without negatively affecting quality or sensory acceptability
(Romano et al., 2021).
On the other hand, purple yam (Dioscorea alata lin.) is a root crop native to
Southeast Asia. Its rich purple color distinguishes it and is frequently used in various
culinary preparations. Purple yam contains a natural purple dye and has a high potency
due to its high nutritional value, making it a viable new treatment for diabetes due to its
blandness, and other immune-related diseases, including hypertension, and is suitable
for gluten sensitivities (Hanifa et al., 2020; Harijono et al., 2013). Purple yam also
contains higher anthocyanins. The more purple the color, the higher the anthocyanin
content. It functions as an antioxidant that can prevent premature aging and cancer
(Nugraheni et al., 2021). Purple yams are rich in vitamin C. It acts as a potent
antioxidant that reduces cancer risk by eliminating free radicals and preventing DNA
damage (Pawlowska et al., 2019).
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Despite the advantages using purple yam, there is limited literature specifically on
incorporating purple yam into pasta. Purple yam has nutritional and sensory advantages
that make it an exciting candidate for enhancing pasta formulations.
To address this gap, we will investigate the acceptability of pasta enriched with
purple yam, which is a locally available crop known for its nutrient-density. Research
in the food industry emphasizes the importance of innovation and exploring new
ingredients. In light of this, our study focuses on exploring the use of purple yam
(Dioscorea alata lin.) as an additive in traditional pasta. We want to understand if
people will accept this new addition and if it offers any health benefits.
Insights from previous studies on unconventional food additives will also help us
understand the challenges and opportunities associated with this innovation. Our study
provides an understanding of the consumer perception of pasta when purple yam is
introduced as an additive, examining preferences and attitudes toward this culinary
combination.
Additionally, we aim to uncover and analyze the nutritional advantages resulting
from integrating purple yam into pasta, providing insights into the potential health
benefits associated with this food formulation.
This research introduces a new, nutritious pasta option that caters to changing
consumer preferences for healthier and diverse foods. Additionally, it contributes to the
sustainable use of locally available and underutilized crops like purple yam, potentially
benefiting the agricultural and economic landscape.
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Objectives of the Study
This study aimed to evaluate the consumer’s acceptability of purple yam
(Dioscorea alata lin.) as an additive to pasta.
Specifically, it aimed to:
1. Determine the acceptability of purple yam (Dioscorea alata lin.) as an additive to
pasta development in terms of:
1.1 appearance
1.2 aroma
1.3 taste; and
1.4 texture.
2. Determine sensorial evaluation of purple yam (Dioscorea alata lin.) as an additive to
pasta when the evaluators are grouped by:
2.1 age; and
2.2 sex.
3. Determine the processes of preparing purple yam (Dioscorea alata lin.) as an
additive to pasta.
Importance of the Study
The findings of this study aimed to ensure the acceptability success of the product
in the target market.

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Consumers
By understanding consumer preferences and addressing potential concerns, this
research can pave the way for the successful introduction of purple yam pasta and
empower consumers to make informed choices about their food.
Entrepreneurs
By understanding the acceptability of purple yam pasta through research,
entrepreneurs gain valuable insights to launch successful products, build sustainable
businesses, and contribute to the growing health and wellness market.
Nutritional Enthusiast
It addresses their dietary preferences, offering a potential enhancement to the
product with a nutritious and colorful element.
Future Student Researchers
The results will serve as a basis for the students and researchers when they come
up with related research.
Scope and Delimitation of the Study
This study is limited to the Acceptability of Purple Yam (Dioscorea alata lin.)
as an Additive to Pasta. It was evaluated in terms of its appearance, aroma, taste, and
texture. The study was conducted at Purok 1, Cajel, Diffun, Quirino, and Quirino State
University- Diffun Campus during the 1st semester of the school year 2023-2024. There
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are 40 evaluators, and the target is ten (10) of them are children, ten (10) are teens, ten
(10) are adults and ten (10) are food practitioners.
Definition of Terms
For further understanding, the researchers have listed the following terms for
readers to understand the study better.
Acceptability- This refers to the extent to which individuals find purple yam suitable
for consumption based on taste, texture, appearance, and overall satisfaction.
Amino acids- These are the essential organic compound found in purple yam that plays
a vital role in human nutrition and health. They are the building blocks of proteins,
contributing to the pasta's texture, flavor, and nutritional quality.
Anthocyanins- These are the natural pigment in purple yam that contributes to its
vibrant color. They are also known for their potential antioxidant properties and may
influence the pasta's visual appeal and potential health benefits.
Antihyperlipidemic- This refers to a property of purple yam that may help reduce
elevated levels of fats in the blood.
Antioxidant- This is a quality of purple yam wherein certain compounds presents in
the pasta, such as anthocyanins, work to counteract harmful molecules called free
radicals.
Appearance- This refers to how the pasta looks visually. It encompasses characteristics
such as color, shape, size, and overall presentation.
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Aroma- This refers to the pleasant and distinctive smell or fragrance that the pasta
emits.
Consumer- This is an individual who engage in the evaluation, selection, and
consumption of purple yam.
High potency- This is signified a notable concentration or effectiveness of desirable
attributes, such as antioxidants, flavor compounds, or nutritional content.
Flavor- This refers to the combined sensory experience of taste and aroma when
consuming the pasta.
Flour- This is a primary ingredient obtained by grinding purple yam roots or tubers
into a fine, powdery consistency.
Nutritional value- This is described the number of vitamins, minerals, protein, fiber,
and carbohydrates contained in the purple yam pasta.
Pasta- This can be made with a combination of purple yam and other components,
most frequently flour, water, and eggs.
Purple yam- This is locally known as ube or Dioscorea alata lin., used in this study to
give the pasta its distinct purple color and flavor.
Polyphenolic- This is a set of natural substances found in purple yam pasta due to their
antioxidant qualities and potential contribution to flavor, color, and nutritional value.
Savory- This is a flavor profile that is more powerful and rich than sweet.
Sensory- This refers to the flavor, aroma, texture, and appearance of purple yam pasta.
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Staple- This is a fundamental and continuously favored characteristic of pasta that adds
to its all-around likeability and is a key component of people's dining preferences.
Taste- This refers to the sensory perception of flavors experienced when consuming
pasta.
Texture- This refers to how the pasta feels in the mouth when it is chewed or
manipulated. It includes characteristics such as the firmness, smoothness, or graininess
of the pasta.
Versatility- This is described the purple yam pasta's capacity to adjust to different
cooking techniques, flavors, and culinary styles while reliably offering a pleasurable
dining experience.
Chapter II
LITERATURE REVIEW
Definition of purple yam
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Dioscorea alata lin., or purple yam, is a tuberous root crop with white to dark
purple flesh. The yam was gradually grown on the islands of Oceania and the
Philippine archipelago. Purple yam, also known as ube or ubi, is commercially farmed
in the Philippines, with yearly local production reaching 26,464 metric tons between
2000 and 2005 (Susiloningsih et al., 2018). There are over 600 different species of
Dioscorea in the world, but only about 20 have been farmed for their tubers. The
majority of them are utilized for basic foods. Others, including conventional
medication, and food colorings, are utilized for non-food uses.
A powder or paste from purple yams is commonly used to color sweet pastries,
cakes, and other baked products. Many varieties of Dioscorea have been utilized as
medicines in oriental countries because the pigmented tuber exhibited
antihyperlipidemic, antioxidant, and antihypertensive properties (Imanningsih et al.,
2013). The Dioscorea alata lin. tubers are broad, irregularly shaped, and have brown
soil. This tuber is purple and white in hue.
In the Philippines, it is widely recognized as ube, a term that has become
synonymous with both the plant and its culinary applications. The purple yam
transcends its botanical classification to become a culinary and cultural icon. Its vibrant
appearance, unique flavor, and nutritional benefits contribute to its popularity in diverse
culinary landscapes. From sweet delicacies that satisfy dessert to savory dishes that
showcase its versatility and inspire culinary innovation (Man et al., 2016).
Ingredients and process of purple yam pasta preparation
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Pasta is one of the most common, historically nourishing, and widely consumed
staple foods because of its sensory and nutritional value, convenience, and versatility,
as well as the fact that it contains significant amounts of complex carbohydrates,
proteins, B vitamins, and iron while being low in sodium, amino acids, and total fat.
One of the most popular cereal products consumed worldwide is pasta. Due to the
ongoing changes in human living, pasta's low cost, ease of preparation, variety, and
nutritional solid and sensory qualities may cause it to grow increasingly popular.
Although, flour is recognized as the best raw material appropriate for its
manufacturing. Pastas maintain a distinct place in human nutrition because of the
benefits they offer in terms of their nutritional value, low cost, variety of cooking
options, high level of preservation, and alluring sensory qualities (Man et al., 2016).
Globally, it is estimated that 14.3 million tons of pasta are manufactured each year.
Italy is the largest producer, followed by the US, Brazil, Turkey, and Russia. The
majority of pasta consumers are Italians. The ingredients needed to make pasta
products are all-purpose flour, egg, salt, oil and water. They can be prepared in various
ways depending on the consumer's preference. The technological process is continuous,
fully automated, and only requires a few operations.
Pasta products may be fortified with sources of protein like fish protein
concentrates, soy flours, soy isolates, milk and milk derivatives, cottonseed meal, egg
albumin, whey proteins, and yeast protein concentrates (Fuad et al., 2014). While being
comprised of the same material, starch, and flour are two quite different basic
ingredients. Generally, materials like sliced tubers that have been dried at a temperature
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of 40 °C and 100 mesh sieves are used to make flour. Making starch involves extracting
materials being crushed in a blender, followed by precipitation, and drying at a
temperature of 50 °C for 48 hours (Harni et al., 2022).
Purple yam had a higher yield than yellow yam, which could be attributed to the
higher moisture content of fresh tuber, which evaporated during the flour processing in
the dying step. Blanched water yam flour has a brighter color than unblanched water
yam flour (Harijono et al., 2013). Blanching inactivates polyphenolase, which is
responsible for enzymatic browning. Water yam has a phenolic content ranging from
69.9 to 421.8 mg/100g dry sample which can oxidize to brownish compounds.
Polyphenolase catalyzes in reaction and activating this enzyme could prevent pheno-
oxidation, resulting in a brighter color. Blanching did not appear to affect the acidity of
flour, as indicated by a pH value in the range of 6.4-6.6 (Obadina et al., 2014).
Characteristics of Purple Yam
Purple yams have a positive impact on our overall well-being. The tuber is
processed simply by boiling or steaming and used as an alternate source of
carbohydrates. The Philippine purple yam is healthier than other yams because it
contains more antioxidants, vitamins A, C, and E, and potassium. And ube promotes
good digestion because it is rich in fiber (Imanningsih et al., 2013).
Moreover, the loss of bioactive substances has not been accurately quantified.
Dioscorea flour production could expand the tuber's range of applications. The flour
could be used as a component in many different foods. A suitable processing step that
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preserves Dioscorea's biologically active functional components is necessary to create
functional meals. The tuber's main ingredient is starch, which makes up between 78%
and 84% of its dry weight. It also has the majority of the vitamins and minerals
(Imanningsih et al., 2013). Anthocyanins are one of the purple tuber's useful
substances. Moreover, purple yams are made into yam flour and chips (Adebowale et
al., 2017).
The low-fat levels in the yam flour were consistent. In addition to having a high
carbohydrate content, yam has a high protein content but a low sugar content
(Susiloningsih et al., 2018). This gave added value to purple yams, which makes them a
potential novel medicine for hypertension and other immune-related diseases like
diabetes.
Aside from these, yam production is also essential to the survival and well-being of
many generations of people in the tropics and continues to be highly important for
ensuring sustainable food security and income generation. Yield, moisture content, ash,
protein, crude fiber, and fat were not substantially different between each treatment's
proportions of wheat flour, purple yam flour, and egg addition with 5 parts tempeh
flour. However, flexibility and sensory qualities were significantly different. The best
method is to use a ratio of 65:35 purple yam flour to wheat flour and 15 grams of eggs
and combine it with wheat flour or bean flour to boost the nutritious value
(Susiloningsih et al., 2018).
One type of tuber that has not been widely used is Dioscorea. These tubers grow
wild and are easy to cultivate. Some of these wild species of Dioscorea have better
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nutritional composition, such as carbohydrates, protein, and fiber, with high minerals.
Several types of Dioscorea tubers constitute uwi, gembili, gadung, tomboreso, and
jebubuk (Harni et al., 2022),
The inclusion of eggs influences pasta's nutritional value and cooking quality.
Trace amounts of carbohydrates, 12% protein, and 12% fat, mostly monounsaturated
fatty acids, are all present in eggs. Moreover, eggs are a good source of choline, folic
acid, iron, calcium, and fat-soluble vitamins A, D, E, and K (Teterycz et al., 2019).
Compositions of purple yam
Purple yam contains antioxidants, including the anthocyanin content of purple yam
flour with 82.72 mg/100 g, and vitamin C, as well as being a great source of
carbohydrates, fiber, and potassium (Gunasekara et al., 2021). Purple yam is richer in
anthocyanins than black soybeans, black rice, and eggplants and is also higher in
carbohydrates. The anthocyanin concentration of purple yam increases with color, and
powder is a processed product of the processed products made from purple yam.
Anthocyanin is a natural source of antioxidants, acts as a free radical scavenger,
and plays a role in preventing aging, cancer, and degenerative illness. Anthocyanin also
protects the liver, reduces coronary artery disease symptoms, and enhances retinal
function. Anthocyanin is a natural pigment found in vegetables, fruits, leaves, and
tubers. Anthocyanins may appear red, blue, or purple (depending on pH) and are water-
soluble. Anthocyanin is one of the subclasses of phenolic phytochemicals. It is derived
from flavanol and is the glycosylated form of anthocyanidin (Tamaroh et al., 2021).
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The basic structure of anthocyanin consists of an anthocyanidin moiety. When the
anthocyanidins are found in their glycoside form (bonded to a sugar moiety), they are
known as anthocyanins. The types of anthocyanin in yam are cyanidin and peonidin,
which are acylated with sinapic acid. Purple yams contain a variety of acylated
anthocyanins that exhibit higher levels of antioxidant activity than nonacylated
compounds (Tamaroh et al., 2021).
Tubers can be used to extract anthocyanins, which are used as natural colorants and
antioxidants. As a polar substance, anthocyanin must be extracted using a polar solvent.
Methanol, ethanol, and water are three polar solvents frequently employed to extract
anthocyanins. As acid is effective at denaturing plant cell membranes and dissolving
anthocyanin pigments so that acid may exit the cell and stop flavonoid oxidation, it is
possible to extract flavonoid component groups in an acidic environment (Tamaroh et
al., 2021).
In addition, anthocyanin is a persistent pigment with a bright hue in an acidic pH
range that gradually fades to colorlessness between a pH of 4.0 and 5.7. When
anthocyanin is at pH 1, the flavylium cation (red color) is the predominant species and
contributes to the purple and red colors. In contrast, the blue quinoidal species are
predominant at pH values ranging from 2-4. While the blue quinoidal species
predominates at pH levels ranging from 2-4, the flavylium cation (red color) is the main
species when anthocyanin is at pH 1, contributing to the purple and red colors
(Tamaroh et al., 2021).
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Furthermore, purple yam powder can facilitate simpler preservation and storage
and be used as a wheat flour alternative. Drying is crucial in producing purple yam
powder (Nugraheni et al., 2021). One of the undiscovered local natural resources is the
tubers of the purple yam. Dioscorea alata lin., also known as the purple yam, is a plant
that can thrive in its current environment because it gets little by way of nutrients.
In fact, purple yam has a moisture content of 65.47–82.46% and has the following
dietary components: carbohydrates (17.10–29.37%), protein (1.29–3.00%), fat (0.29%),
fiber (6.70–11.62%), and ash (0.85–1.44%) (Fauziah, et al, 2020). Potassium (224.54-
483.21 mg/100 g), Calcium (15.63-61.97 mg/100 g), Magnesium (16.75-43.06 mg/100
g), Iron (1.40-13.40 mg/100 g), Zinc (0.43-2.83 mg/100 g), and Potassium (329.37-
699.91 mg/100 g) are among the generally complete mineral components present in
purple yam.
In Indonesia, yam is still only used to make traditional foods such as steamed,
fried, baked goods, and chips (Tamaroh et al., 2021). Moreover, yams can be turned
into flour, which has several benefits, including being easier to store, having a small
volume, being portable, and being more adaptable for different processed food
products.
The moisture levels of yam flour were significantly affected by drying techniques,
but other yam flour components were not significantly affected. Several drying
techniques had varying effects on physical characteristics and color features. It contains
bioactive substances, including water-soluble polysaccharides, diosgenin, and
dioscorin, in addition to being high in carbohydrates (Susiloningsih et al., 2018).

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Dioscorea alata lin. offers therapeutic benefits and can be utilized in both Western
and Ayurveda medicine. Moreover, yam has anti-aging properties, which are traditional
Chinese herbal medicine (Gunasekara et al., 2021). Oxidation is commonly accepted as
one of the leading causes of many chronic severe processes, including aging. The fluid
and mucous of purple yams contain phytochemical substances that may function as an
antibacterial to slow the spread of dangerous germs and further eradicate the microbes
(Nurfitriani et al., 2021). The compounds alter the accessibility of the bacterial
cytoplasmic membrane, which stops bacteria from growing by blocking the formation
process. The purple yam contains antioxidants, including anthocyanins and vitamin C,
as well as being a wonderful source of carbohydrates, fiber, and potassium (Gunasekara
et al., 2021).
Purple yams can be processed into a variety of products, including powder. Purple
yam powder can help with storage and preservation and can also be used as a substitute
for wheat flour. Drying is an essential step in the production of purple yam powder.
Drying is the process of separating the water content of a material through evaporation.
Purple yam is a species of Dioscorea that is well-known in the North and Northeastern
regions for its deep purple coloration, which is due to the presence of anthocyanin.
Tubers of Dioscorea are high in carbohydrates, mainly starch, which is the primary
vegetable energy reserve in the human diet. The lower the protein content, the less
wheat flour is used, and the more purple yam flour is used. Wheat flour contains more
protein than purple yam flour. The more eggs used, the higher the protein content of the
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dough. This is due to the high protein content of eggs. Fat was significantly reduced
(Nugraheni et al., 2021).
Feasibility of making purple yam pasta
The yam tubers were cleaned, manually peeled using a knife made of stainless
steel, washed, and sliced (with a vegetable slicer) while submerged in water. The pre-
treatment involved soaking the yam slices in a 0.28% potassium metabisulphite
solution for 15 minutes. The pre-treated slices were then drained and dried for 48 hours
at 60°C in a cabinet dryer. In a lab hammer mill, the dried chips were ground into flour.
To investigate the impact of storage conditions on the flour, it was packaged in
plastic (PP) containers made of high-density polyethylene (HDPE) and low-density
polyethylene (LDPE) and kept in incubators at four relative humidity levels (36, 56, 75,
and 96%) over three temperatures (25 2, 35 2, and 45 2°C) for 24 weeks.
During storage, functional, proximate, and microbiological tests of the samples
were performed every 4 weeks. The moisture content, protein, fat, calcium, and
carbohydrate mean values of high-quality water yams ranged from 8.30 to 23.55%,
3.86 to 5.77%, 0.02 to 5.50%, 1.04 to 1.48%, and from 68.11 to 84.37%, respectively.
These values were affected by storage conditions and packing materials. The relative
moisture permeability of the packaging materials may be the cause of the consistent but
slow shift in the samples' moisture content across all of the packaging materials.
For all the packaging materials, storage at 36 or 56% relative humidity resulted in
a small moisture increase. In comparison, storage at 75 or 96% RH resulted in
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noticeable increases, notably at storage temperatures of 35 and 45°C. One indicator of
shelf stability is moisture content; an increase in moisture level can accelerate microbial
development, which degrades food (Bresciani et al., 2022). The suggested moisture
content range is between 12 and 14% for the safest storage of yam flours or powders
(Adebowale et al., 2017).
Consequently, it would seem necessary to add eggs to typical wheat flour. The
creation of a tightly packed protein network in pasta, which results in a more complex
product, is facilitated by egg white. The primary protein in egg whites, egg albumin, is
crucial for the development of a tense protein network (Teterycz et al., 2019).
The values attained at the conclusion of storage are equivalent to those reported for
water yam flour. The pasting temperature is an index that is defined by the initial
change brought on by the swelling of the starch granules. It is the temperature at which
the first discernible increase in viscosity is observed. Samples maintained at 98%
relative humidity had lower pasting temperatures, which is indicative of decreased
WBC and less starch granule interaction (Adebowale et al., 2017).
Sensory evaluation of product development
The main goal of the sensory analysis is to quantify the sensory qualities of food
that humans would notice, such as its appearance, aroma, flavor, and texture. In this
branch of study, the person is the measuring device, and food is the element to be
measured. When chemicals and/or tools are employed to characterize food in other
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sources of information, the information acquired through sensory analysis is distinctive
and different from those sources (Da Silva et al., 2013).
Hedonic scales are one of the techniques most frequently employed in emotional
assessments to evaluate the degree of product acceptability. The 5-point hedonic scale
is a well-known and commonly used scale of this kind. There are five verbal categories
on this scale, with phrases like "not acceptable" and "highly acceptable" (Da Silva et
al., 2013). David Peryam and colleagues developed the scale at the Quartermaster Food
and Container Institute of the U.S. Armed Forces, to measure soldiers' food preferences
(Chatterjee & Modi, 2015).
To quantify the sensory qualities and the acceptability of food products, among
other things, sensory analysis employs human panelists' sensory perception in relation
to thresholds of determination of attributes, the variance in individual sensory
responses, and many other materials. The sensory evaluation portion of any food study
is crucial since no instrument can imitate or entirely replace the human psychological
and emotional reaction, and the significance of appropriate experimental design in
sensory trials cannot be overstated (Singh-Ackbarali & Maharaj, 2014). Sensory
analysis can benefit from numerous areas, including raw material inspection, product
development, product improvement, cost control, quality assurance, packaging material
selection, shelf life/storage studies, establishing analytical/instrument/sensory
relationships, and process development.
Humans serve as the standard measurement object for all sensory evaluation
techniques. The sensory panel must be regarded as a scientific instrument for a sensory
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assessment to produce trustworthy and valid data; panel members must be screened,
calibrated, and validated (Singh-Ackbarali & Maharaj, 2014). Tensile strength tests
were performed on samples of noodles. color and sensory assessment (texture and
overall acceptance). Analysis of the noodle's L, a and b colors were conducted using
basic digital photography. It measured elongation simply by applying pressure until the
noodle breaks. Texture 20 semi-skilled panelists evaluated and evaluated noodles using
five scales.
A substantial (p 0.05) difference between the pasta samples made from the
different types of wheat was found using statistical analysis. The quantity of purple D.
Alata's flour, which was partly utilized to substitute wheat flour, had an impact on the
texture's sensory acceptability and general acceptance but not the flavor of the fresh
pasta. The concentration of purple D. alata flour substantially impacted the pasta's
textural attributes. The texture of wet noodles decreased with an increased
concentration of purple D. alata’s flour. The outcome demonstrates that substitution
substantially impacts on the overall acceptance of wet noodles. The result varied
between 4.35 to 3.36; significant differences (p0.05) existed were significant
differences (p0.05) between the control sample (0%), another sample, and each other.
The noodles made with 100% wheat flour received the highest score of 4.35, while
those made with 40% purple D received the lowest score of 3.35. Alata's substitution
for flour results in up to 40% purple D. alata’s flour substitution wet panelists can
accept noodles. The conclusion is that the steaming procedure can maintain the flour's
color, producing a stronger natural color of purple. The substitution of wheat flour with
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purple Dioscorea alata’s flour in wet noodles with a substitution up to 40 % affected the
quality properties: of color, texture, and % elongation of wet noodles. Purple yam
powder is suggested to perform before adding to products to prevent its grittiness or
graininess texture, which could affect the sensory quality and perception of the
consumers' products.
The darker color as observed could be caused by the nonenzymatic browning
reaction when foods containing high levels of carbohydrates are dry cooked at high
temperatures, such as in the extrusion process (Colour section). A pilot consumer test
involving 68 willing participants was also conducted to assess customer acceptance of
the enhanced extruded product. The commercial wheat had a 7.39 1.20 overall
acceptability score compared to the enriched extruded products’ 5.48 1.42 overall
score. This demonstrates the product's potential for marketability. Enhancing the flavor
and adding further processing, like surface polishing or coating, to the extruded product
can improve both flavor and appearance. A trained panel of 15 tasters (six men and
nine women, ages 28 to 45) evaluated the sensory qualities of the fresh and dried pasta
samples. Examining a commercial purple durum wheat pasta provided the panelists
with training in sensory vocabulary and identifying examination of specific
characteristics (ISO 11036). Participants were asked to rate the fresh, uncooked pasta's
color, flavor, and general quality, as well as the dried, uncooked pasta's color,
resistance to breaking, and general quality. The cooked pasta's flexibility, hardness,
fibrousness, bulkiness, adhesiveness, color, flavor, and overall quality were assessed
(Bresciani et al., 2022).
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Chapter III
MATERIALS AND METHODS
This chapter presents the materials and methods followed in conducting the
research study. Chapter sections include and discuss the materials, product procedure,
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research design, research environment, research instrument, sensory analysis, and data
gathering procedures.
Developmental Procedure
Materials
I. Utensils/Equipment
 Knife  Measuring
cup
 Basin  Measuring
 Cutting spoon
board  Casserole
 Woven tray  Mixing
 Ladle bowl
 Blender
 Rolling pin
II. A. Non-Modifiable Ingredients
 Plastic
 1 Cup All Purpose Flour
wrapper
 2 Pieces Egg (large)
 Packaging
 1 teaspoon Salt
 Label
 2 teaspoon Oil
 ½ Cup Water
B. Modifiable Ingredients
Treatment Purple Yam Flour

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Treatment 0 (Control)
Treatment 1 (100% Purple Yam Flour) 1 Cup
Treatment 2 (75% Purple Yam Flour) 3/4 Cup
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III. Flow chart for the developmental procedure
PREPARING THE
INGREDIENTS
PREPARATION OF PURPLE YAM FLOUR
PASTA
WASHING
PEELING AND CUTTING
BLANCHING
COOLING
DRYING
BLENDING
PREPARATION OF PURPLE YAM PASTA
KNEADING
SLICING
PACKAGING
Table 1.
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Procedures for making purple yam as an additive to pasta.
Flour Procedure:
1. Wash and peel the purple yam.
2. Slice and cut into chips.
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3. Soak in water for 5 min.
4. Blanch on hot steam for 7 minutes.
5. Cool down.
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6. Spread over the baking sheet and place
under direct sunlight on level ground at an
average temperature for at least 6-10 hours.
7. Turn after every one-hour interval for uniform
drying.
8. Blend to form slices into powder.
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Pasta-making Procedure:
1. Mix the all-purpose flour, purple yam flour, egg, salt, water,
and oil.
2. Mix it with your hands until a shaggy dough forms.
3. Knead with a dough hook until the dough is smooth
and elastic, about 10 minutes.
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4. Wrap the dough with a plastic wrapper and let rest for
at least 30 minutes.
5. Roll the dough with a machine rolling pin.
6. Cut into fettuccine.
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7. Pack, label, and code.
Research Design
The experimental methods of research used in this study. This study used the
sensory evaluation checklist. The researchers employed a checklist to gather the desired
information from the evaluators. This investigation focused on generally assessing the
Acceptability of Purple yam (Dioscorea alata lin.) as an additive to Pasta.
This study was evaluated by people who are residents of Purok 1, Cajel, Diffun,
Quirino, and the food practitioners at Quirino State University, aged 8-55 years old.
They were classified into three groups: children, teens, and adults. Since the study was
concerned with the product innovation of purple yam as an additive to pasta, the
aforementioned research method was the most appropriate one to use.
Research Environment
This study was conducted at the Purok 1, Cajel, Diffun, Quirino, and Quirino State
University- Diffun Campus. This study was conducted in the school year 2023-2024.
Research Instrument
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This study used a sensory evaluation checklist to gather the data needed for the
evaluators ' profiles. The sensory evaluation checklist was set up and conceptualized to
find out the evaluation of the 40 random evaluators and the target is the residents of
Purok 1 Cajel, Diffun, Quirino, and food practitioners at Quirino State University-
Diffun Campus on the Acceptability of Purple Yam (Dioscorea alata lin.) as an
Additive to Pasta. The instrument has two parts. The first is the checklist designed to
gather information about the personal background of the evaluators which includes age
to determine which category they are in. The second part is the checklist designed to
gather information about the Acceptability of Purple Yam (Dioscorea alata lin.) as an
Additive to Pasta.
Sensory Analysis
The target evaluators of this study are ten (10) of them are children, ten (10) are
teens, ten (10) are adults and ten (10) are food practitioners.
The following are the criteria in selecting the evaluators for the Acceptability of
Purple Yam (Dioscorea alata lin.) as an Additive to Pasta:
Pasta Eaters. The evaluators must have a regular history of eating pasta.
Oral Hygiene. The evaluators should not have recently brushed their teeth to avoid
potential effects on taste.
No Dentures. The evaluators should without dentures to ensure genuine sensory
experiences.
No Betel Nut Chewing. The evaluators should not chew betel nuts to control taste
alterations.
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No Recent Alcohol. The evaluators should not have consumed alcohol in the last 12
hours to avoid impacting taste perceptions.
Non-Smokers. The evaluators should not smoke to eliminate tobacco-related
confounding factors.
No Known Allergies. The evaluators should screen for known allergies for their safety
during taste test.
Data Gathering Procedure
The researchers collected the data using a sensory evaluation checklist. This
checklist is composed of questions that are related to the evaluators regarding the
consumer’s acceptability of purple yam pasta. Each category ranges from a scale of 1-5
wherein five (5) as Highly Acceptable, four (4) as Acceptable, three (3) as Moderately
Acceptable, two (2) as Slightly Acceptable, and one (1) as Not Acceptable. The
questionnaires were collected, and the data obtained were tabulated on tables and
interpreted using the frequency counts and percentage, Mean, and Rank.
Table 2.
Data Gathering Procedure of the Acceptability of Purple Yam (Dioscorea alata lin.) as
an Additive to Pasta.
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Range Quantitative Quantitative Rubrics
Value Description
5 4.20-5.00 Highly Acceptable The pasta looks vibrant
purple, has a subtle, inviting
scent, has a distinctive flavor
that complements the pasta
and the texture is smooth,
enhancing the overall feel.
4 3.40-4.19 Acceptable It’s mostly purple but have a
few small differences in
color, the smell is mild with
hints of sweetness, the taste
is noticeable and
complements the pasta
decently, and it has slight
variations that are generally
appealing.
3 2.60-3.39 Moderately Acceptable There are uneven parts in the
purple color, the aroma is
faint or lacks a distinctive
character, the flavor is subtle,
inconsistent, or doesn’t blend

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well with the pasta, and some
irregularities affecting the
mouthfeel.
2 1.80-2.59 Slightly Acceptable The color is quite uneven or
doesn’t look appealing, has
barely any smell, has a
minimal flavor contribution,
or doesn’t integrate the pasta
and it slightly unpleasant
mouthfeel
1 1.00-1.79 Not Acceptable The color is inconsistent or
unappealing, the scent is
unpleasant and not suitable
for pasta, tastes
overpowering and detracts
from the pasta, and feels
really bad, like gritty and
very unpleasant.
Statistical Tool Used
Data were tabulated and analyzed using the following statistical tools:
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Frequency counts and percentages. These were used to determine the
distribution of the profile of the evaluators as to age and sex.
Mean. This was used to find out the level of acceptability of purple yam pasta
in terms of appearance, aroma, taste, and texture.
Rank. This is used in finding the order of the treatment according to the
evaluators’ preferences – which one is the best and which one is not.
Ethical Consideration
Ensuring informed consent from participants was a crucial ethical consideration for
this research. Before engaging individuals in consumer surveys, taste tests, or any form
of data collection, it was imperative to obtain clear and comprehensive consent.
Participants were informed about the purpose of the study, the nature of their
involvement, potential risks, and the voluntary nature of their participation. This
transparency ensured that individuals made informed decisions about whether or not to
contribute to the research, and it upheld the principles of autonomy and respect for
participants' rights throughout the study.
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Chapter IV
RESULTS AND DISCUSSION
This section presents the key findings of the research at hand on the Acceptability
of Purple Yam (Dioscorea alata lin.) as an Additive to Pasta. This includes an
overview of the results obtained, a comprehensive discussion, interpretation of the
findings about the potential of purple yam as a pasta additive.
Table 3.
Distribution of the Evaluators’ Profile
Evaluators’ Profile Frequency Percent (%)
Age
8-12 years old 10 25.0
13-19 years old 10 25.0
20-55 years old 20 50.0
Sex
Male 17 42.5
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Female 23 57.5
Table 1 shows the distribution of the evaluator’s profile. Based on the data presented
under the age of the evaluators, out of 40 evaluators, there are an equal number of
evaluators from the age of 8-12 and 13-19. There are 10 evaluators in each bracket,
which is also the least number. The majority of the evaluators are from 20-55 years old
comprising 20 or 50.0 percent. The distribution revealed that most of the evaluators are
female, which is 57.5 percent or 23 out of 40 evaluators, while males comprise 17 or
42.5 percent of the evaluators.
Table 4.
Acceptability of Purple Yam (Dioscorea alata lin.) as an Additive to Pasta
Development in terms of Appearance, Aroma, Taste, and Texture by Age
Criteria Treatment 0 Treatment 1 Treatment 2 Treatment 3 Treatment 4
(Control) (100% Purple Yam Flour) (75% Purple Yam Flour) (50% Purple Yam Flour) (25% Purple Yam Flour)
Children Teens Adults Children Teens Adults Children Teens Adults Children Teens Adults Children Teens Adults
1 Appearance 4.20 4.60 4.25 4.70 4.80 4.15 4.60 4.50 4.40 4.50 4.30 4.25 4.40 4.30 3.95
2 Aroma 4.60 4.40 4.00 4.70 4.40 4.35 4.80 4.60 4.50 4.60 4.40 4.35 4.40 4.20 4.00
3 Taste 4.50 4.50 4.30 4.70 4.60 4.40 4.60 4.50 4.50 4.60 4.50 4.40 4.50 4.40 4.35
4 Texture 4.60 4.50 4.30 4.60 4.60 4.20 4.60 4.30 4.30 4.70 4.20 4.40 4.40 4.10 4.25
Average 4.48 4.50 4.21 4.68 4.60 4.28 4.65 4.48 4.43 4.60 4.35 4.35 4.43 4.25 4.14
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HA HA HA HA HA HA HA HA HA HA HA HA HA HA A
4.20-5.00 Highly Acceptable (HA)
3.40-4.19 Acceptable (A)
2.60-3.39 Moderately Acceptable (MA)
1.80-2.59 Slightly Acceptable (SA)
1.00-1.79 Not Acceptable (NA)
The table presents the Acceptability of Purple Yam (Dioscorea alata lin.) as an
Additive to Pasta Development in terms of Appearance, Aroma, Taste, and Texture
by Age (Children, Teens, and Adults).
Firstly, in terms of Appearance, in Treatment 0 (Control), children have 4.20,
teens have 4.60, and adults have 4.25. The highest average is teens which is 4.60 and
the lowest is children which is 4.20. In Treatment 1(100% Purple Yam Flour), children
have 4.70, teens have 4.80, and adults have 4.15. The highest average is for teens which
is 4.80 and the lowest is for adults which is 4.15. In treatment 2 (75% Purple Yam
Flour), children have 4.60, Teens have 4.50, and adults have 4.40. The highest average
is for children which is 4.60 and the lowest is for adults which is 4.40. In Treatment 3
(50% Purple Yam Flour), children have 4.50, teens have 4.30, and adults have 4.25.
The highest average is for children which is 4.50 and the lowest is for adults which is
4.25. In Treatment 4 (25% Purple Yam Flour), children have 4.40, teens have 4.30, and
adults have 3.95. The highest average is for children which is 4.40 and the lowest is for
adults which is 3.95.
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In terms of Aroma, in Treatment 0 (Control), children have 4.60, teens have
4.40, and adults have 4.00. The highest average is for children which is 4.60 and the
lowest is for adults which is 4.00. In treatment 1(100% Purple Yam Flour), children
have 4.70, teens have 4.40, and adults have 4.35. The highest average is for children
which is 4.70 and the lowest is for adults which is 4.35. In Treatment 2 (75% Purple
Yam Flour), children have 4.80, teens have 4.60, and adults have 4.50. The highest
average is for children which is 4.80 and the lowest is for adults which is 4.50. In
Treatment 3 (50% Purple Yam Flour), children have 4.60, teens have 4.40, and adults
have 4.35. The highest average is for children which is 4.60 and the lowest is for adults
which is 4.35. In Treatment 4 (25% Purple Yam Flour), children have 4.40, teens have
lowest is for adults which is 4.00.
In terms of Taste, in Treatment 0 (Control), children and teens have an equal
average which is 4.50 and adults have 4.30. The highest average is for children and
teens which is 4.50 and the lowest is for adults which is 4.30. In treatment 1(100%
Purple Yam Flour), children have 4.70, teens have 4.60, and adults have 4.40. The
highest average is for children which is 4.70 and the lowest is for adults which is 4.40.
In Treatment 2 (75% Purple Yam Flour), children have 4.60, and teens and adults have
an equal average of 4.50. The highest average is for children which is 4.60 and the
lowest is for teens and adults which is 4.50. In Treatment 3 (50% Purple Yam Flour),
children have 4.60, teens have 4.50, and adults have 4.40. The highest average is for
children which is 4.60 and the lowest is for adults which is 4.40. In treatment 4 (25%
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highest average is for children which is 4.50 and the lowest is for adults which is 4.35.
In terms of Texture, in Treatment 0 (Control), children have 4.60, teens have
lowest is for adults which is 4.30. In Treatment 1(100% Purple Yam Flour), children
and teens have an equal average of 4.60, and adults have 4.20. The highest average is
for children and teens which is 4.60 and the lowest is for adults which is 4.20. In
Treatment 2 (75% Purple Yam Flour), children have 4.60, and teens and adults have an
equal average which is 4.30. The highest average is for children which is 4.60 and the
lowest is for teens and adults which is 4.30. In Treatment 3 (50% Purple Yam Flour),
children have 4.70, teens have 4.20, and adults have 4.40. The highest average is for
children which is 4.70 and the lowest is for teens which is 4.20. In Treatment 4 (25%
highest average is for children which is 4.40 and the lowest is for teens which is 4.10.
Moreover, it can be seen in the table that in Treatment 0 (Control), the total
average of children is 4.48, which is accounted as highly acceptable, teens have 4.50,
which is accounted also as highly acceptable, adults are 4.21, which is accounted also
as highly acceptable. The highest total average in Treatment 0 (Control) is for teens
which is 4.50 and the lowest is for adults which is 4.21.
In Treatment 1(100% Purple Yam Flour), the total average of children is 4.68,
which is accounted as highly acceptable, teens are 4.60, which is accounted also as
highly acceptable, and adults is 4.28, which is accounted also as highly acceptable. The
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highest total average in Treatment 1(100% Purple Yam Flour) is for children which is
4.68 and the lowest is for adults which is 4.28.
In Treatment 2 (75% Purple Yam Flour), the total average of children is 4.65,
which is accounted as highly acceptable, teens are 4.48, which is accounted also as
highly acceptable, and adults have 4.43, which is accounted also as highly acceptable.
The highest total average in Treatment 2 (75% Purple Yam Flour) is for children which
is 4.65 and the lowest is for adults which is 4.43.
In Treatment 3 (50% Purple Yam Flour), the total average of children is 4.60,
which is accounted as highly acceptable, teens and adults have an equal total average
which have 4.35, which is accounted also as highly acceptable. The highest total
average in Treatment 3 is for children which is 4.60 and the lowest is for teens and
adults which is 4.35.
Lastly, in Treatment 4 (25% Purple Yam Flour), the total average of children is
4.43, which is accounted as highly acceptable, teens are 4.25, which is accounted also
as highly acceptable, and adults have 4.14, which is accounted as acceptable. The
highest total average in Treatment 4 (25% Purple Yam Flour) is for children which is
4.43 and the lowest is for adults which is 4.14.
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Table 5.
Acceptability of Purple Yam (Dioscorea alata lin.) as an Additive to Pasta
Development in terms of Appearance, Aroma, Taste, and Texture by Sex (Male,
Female)
(Control) (100% Purple (75% Purple (50% Purple (25% Purple
Yam Flour) Yam Flour) Yam Flour) Yam Flour)
Male Female Male Female Male Female Male Female Male Female
1 Appearance 4.12 4.48 4.53 4.39 4.59 4.39 4.41 4.26 4.24 4.09
2 Aroma 4.41 4.13 4.47 4.43 4.59 4.61 4.47 4.39 4.35 4.00
3 Taste 4.47 4.35 4.53 4.52 4.65 4.43 4.53 4.43 4.59 4.26
4 Texture 4.41 4.43 4.41 4.39 4.53 4.26 4.47 4.39 4.41 4.13
Average 4.16 4.30 4.49 4.43 4.59 4.42 4.47 4.37 4.40 4.12
A HA HA HA HA HA HA HA HA A
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4.20-5.00 Highly Acceptable (HA)
3.40-4.19 Acceptable (A)
2.60-3.39 Moderately Acceptable (MA)
1.80-2.59 Slightly Acceptable (SA)
1.00-1.79 Not Acceptable (NA)
Additive to Pasta Development in terms of Appearance, Aroma, Taste, and Texture
by Sex (Male, Female).
Firstly, in terms of Appearance, in Treatment 0 (Control), males have 4.12, and
females have 4.48. The highest average is for females which is 4.48 and the lowest is
for males which is 4.12. In Treatment 1(100% Purple Yam Flour), males have 4.53, and
females have 4.39. The highest average is for males which is 4.53, and the lowest is for
females which is 4.39. In Treatment 2 (75% Purple Yam Flour), males have 4.59, and
females have 4.39. The highest average is for males which is 4.50 and the lowest is for
females which is 4.09.
In terms of Aroma, in Treatment 0 (Control), males have 4.41, and females have
4.13. The highest average is for males which is 4.41 and the lowest is for females which
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is 4.13. In treatment 1 (100% Purple Yam Flour), males have 4.47, and females have
4.43. The highest average is for males which is 4.47 and the lowest is for females which
is 4.43. In Treatment 2 (75% Purple Yam Flour), males have 4.59, and females have 4.61.
The highest average is for females which is 4.80 and the lowest is for, male which is
4.59. In Treatment 3 (50% Purple Yam Flour), males have 4.47, and females have 4.39.
The highest average is for males which is 4.47 and the lowest is for, female which is
4.00.
In terms of Taste, in Treatment 0 (Control), males have 4.47, and females have
4.35. The highest average is for males which is 4.47 and the lowest is for, which is
4.35. In treatment 1(100% Purple Yam Flour), males have 4.53, and females have 4.52.
The highest average is for males which is 4.53 and the lowest is for, which is 4.43. In
treatment 4 (25% Purple Yam Flour), males have 4.59, and females have 4.26. The
highest average is for males which is 4.59 and the lowest is for females which is 4.26.
In terms of Texture, in Treatment 0 (Control), males have 4.41, and females
have 4.43. The highest average is for females which is 4.43 and the lowest is for, male
which is 4.41. In Treatment 1(100% Purple Yam Flour), males have 4.41, and females
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have 4.39. The highest average is for males which is 4.41 and the lowest is for, which is
4.39. The highest average is for males which is 4.41 and the lowest is for, female which
is 4.39. In Treatment 2 (75% Purple Yam Flour), males have 4.53, and females have 4.26.
The highest average is for males which is 4.53 and the lowest is for, which is 4.26. In
Treatment 3 (50% Purple Yam Flour), males have 4.47, and females have 4.39. The
highest average is for, male which is 4.47 and the lowest is for female which is 4.39. In
Treatment 4 (25% Purple Yam Flour), males have 4.41, and females have 4.13. The
highest average is for males which is 4.41 and the lowest is for, female which is 4.13.
Moreover, it can be seen in the table that in Treatment 0 (Control), the total
average of males is 4.16, which is accounted as acceptable, and females are 4.30, which
is accounted as highly acceptable. The highest total average in Treatment 0 (Control) is
for females which is 4.30 and the lowest is for males which is 4.16.
In Treatment 1(100% Purple Yam Flour), the total average of males is 4.49, and
females are 4.43, which is both accounted as highly acceptable. The highest total
average in Treatment 1(100% Purple Yam Flour) is for males which is 4.49 and the
lowest is for females which is 4.43.
In Treatment 2 (75% Purple Yam Flour), the total average of males is 4.59, which
is accounted as highly acceptable, and females are 4.42, which is also accounted as
highly acceptable. The highest total average in Treatment 2 (75% Purple Yam Flour) is
for males which is 4.59 and the lowest is for females which is 4.42.
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In Treatment 3 (50% Purple Yam Flour), the total average of males is 4.47,
which is accounted as highly acceptable, and females are 4.37, which is also accounted
as highly acceptable. The highest total average in Treatment 3 (50% Purple Yam Flour)
is for male which is 4.47 and the lowest is for females which is 4.37.
Lastly, in Treatment 4 (25% Purple Yam Flour), the total average of males is
4.40, which is accounted as highly acceptable, and females are 4.12, which is accounted
as acceptable. The highest total average in Treatment 4 (25% Purple Yam Flour) is for
males which is 4.40 and the lowest is for females which is 4.12.
Table 6.
General Acceptability of Purple Yam (Dioscorea alata lin.) as an Additive to Pasta
Development in terms of Appearance, Aroma, Taste, and Texture
(Control) (100% Purple (75% Purple (50% Purple (25% Purple
Yam Flour) Yam Flour) Yam Flour) Yam Flour)
1 Appearance 4.33 4.45 4.48 4.33 4.15
2 Aroma 4.25 4.45 4.60 4.43 4.15
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3 Taste 4.40 4.53 4.53 4.48 4.40
4 Texture 4.43 4.40 4.38 4.43 4.25
Average 4.32 4.46 4.49 4.41 4.24
Highly Highly Highly Highly Highly
Acceptable Acceptable Acceptable Acceptable Acceptable
Rank 4 2 1 3 5
4.20-5.00 Highly acceptable
3.40-4.19 Acceptable
2.60-3.39 Moderately acceptable
1.80-2.59 Slightly acceptable
1.00-1.79 Not acceptable
Additive to Pasta Development in terms of Appearance, Aroma, Taste, and Texture.
Firstly, in terms of Appearance, Treatment 0 (Control) has an average of 4.33,
Treatment 1 (100% Purple Yam Flour) has 4.45, Treatment 2 (75% Purple Yam Flour)
has 4.48, Treatment 3 (50% Purple Yam Flour) has 4.33, and Treatment 4 has 4.15. The
highest average is Treatment 2 (75% Purple Yam Flour) which has 4.48 which is
accounted as highly acceptable and the lowest is Treatment 4 (25% Purple Yam Flour)
which has 4.15, which is accounted as acceptable.
In terms of Aroma, Treatment 0 (Control) has an average of 4.25, Treatment
1(100% Purple Yam Flour) has 4.45, Treatment 2 (75% Purple Yam Flour) has 4.60,
Treatment 3 (50% Purple Yam Flour) has 4.43, and Treatment 4 has 4.15. The highest
average is Treatment 2 (75% Purple Yam Flour) which has 4.60 which is accounted as
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highly acceptable and the lowest is Treatment 4 (25% Purple Yam Flour) which has
4.15, which is accounted as acceptable.
In terms of Taste, Treatment 0 (Control) has an average of 4.40, Treatment 1
(100% Purple Yam Flour) has 4.53, Treatment 2 (75% Purple Yam Flour) has 4.53,
Treatment 3 (50% Purple Yam Flour) has 4.48, and Treatment 4 (25% Purple Yam
Flour) has 4.40. The highest average is both Treatment 1 (100% Purple Yam Flour) and
Treatment 2 (75% Purple Yam Flour) which has 4.53 and the lowest is both Treatment
0 (Control) and Treatment 4 (25% Purple Yam Flour) which have 4.40, all are highly
acceptable.
Lastly, in terms of Texture, Treatment 0 (Control) has an average of 4.43,
Treatment 1 (100% Purple Yam Flour) has 4.40, Treatment 2 (75% Purple Yam Flour)
has 4.38, Treatment 3 (50% Purple Yam Flour) has 4.43, and Treatment 4 (25% Purple
Yam Flour) has 4.25. The highest average is both Treatment 0 (Control) and Treatment
2 (75% Purple Yam Flour) which has 4.43 and the lowest is Treatment 4 (25% Purple
Yam Flour) which has 4.25, all are highly acceptable.
Moreover, it can be seen in the table that Treatment 0 which contains 100% all-
purpose flour has a total average of 4.32, which is accounted as acceptable, ranking as
number 4, Treatment 1 which contains 100% all-purpose flour and 100% purple yam
flour and has a total average of 4.46 which is accounted as highly acceptable, ranking
as number 2, Treatment 2 which contains 100% all-purpose flour and 75% of purple
yam flour and has a total average of 4.49 which is also accounted as highly acceptable,
ranking as number 1, Treatment 3 which contains 100% all-purpose flour and 50%
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purple yam flour and has a total average 4.41 which is also accounted as highly
acceptable, ranking as number 3, and treatment 4 which contains 100% all-purpose
flour and 25% of purple yam flour and has a total average of 4.24 which is also
accounted as highly acceptable, ranking as number 5.
Based on the foregoing, it can be said that Treatment 2 which contains 100% all-
purpose flour and 75% purple yam flour has a total average of 4.49 which is accounted
as highly acceptable, ranking as number 1 is elevated to the acceptability of existing
product which is treatment 0 which contains of 100% all-purpose flour itself and has an
average of 4.32 which is accounted as highly acceptable, ranking as number 4. This
means that a greater concentration of purple yam in pasta development is indeed
acceptable but with only a maximum of 75% because exceeding this portion like in
Treatment 1 which contains 100% all-purpose flour and 100% purple yam flour and has
an average of 4.46 which is accounted as highly acceptable, ranking as number 2 will
decrease its acceptability. Therefore, to preserve optimal acceptability, it is advised to
cap the concentration at 75%. It can recommend then therefore that purple yam just be
an additive to the customary pasta but not necessarily as a full content or more
abundant.
Chapter V
SUMMARY, CONCLUSION, AND RECOMMENDATION
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Summary
This research titled, “Acceptability of Purple Yam (Dioscorea alata lin.) as an
additive to Pasta,” was conducted at Purok 1 Barangay Cajel, Diffun, Quirino and
Quirino State University-Diffun Campus during the 1 st semester of the A.Y 2023-
2024 in which the chosen evaluators of Purok 1 Barangay Cajel, Diffun, Quirino and
Quirino State University-Diffun Campus was the subject of this research.
This research had the following objectives: (1) Determine the acceptability of
purple yam (Dioscorea alata lin.) as an additive to pasta development regarding its
appearance, aroma, taste, and texture. (2) Determine sensorial evaluation of purple yam
(Dioscorea alata lin.) as an additive to pasta when the evaluators are grouped by age
and sex. (3) Determine the processes of preparing purple yam (Dioscorea alata lin.) as
an additive to pasta. There is a significant difference in the level of acceptability of
purple yam (Dioscorea alata lin.) as an additive to pasta when evaluators are grouped
by profile.
Moreover, this research made use of a sensory evaluation checklist. The
checklist is composed of two parts; the first part is the profile of the evaluators which
includes age to determine which category they are in, and the second part is designed to
gather information about the acceptability of purple yam (Dioscorea alata lin.) as an
additive to pasta.
The evaluators were asked to answer a sensory evaluation checklist using a 5-
point hedonic scale. The statistics used to determine the significant differences in the
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purple yam as an additive to pasta as to their profile were the Frequency counts and
percentage, Mean and Rank.
The results of the study are as follows:
1. There are an equal number of evaluators from the ages of 8-12 and 13-19. There are
10 evaluators in each bracket, which is also the least number. The majority of the
evaluators are from 20-55 years old comprising 20 or 50.0 percent. The distribution
revealed that most of the evaluators are female, which is 57.5 percent or 23 out of 40
evaluators, while males comprise 17 or 42.5 percent of the evaluators.
2. The result of the sensory evaluation rating in Treatment 0 (Control), the total
average of children is 4.48, teens have 4.50, and adults are 4.21, which is all accounted
as highly acceptable. The highest total average in Treatment 0 (Control) is for teens
which is 4.50 and the lowest is for adults which is 4.21.
3. The result of the sensory evaluation rating in Treatment 1 (100% Purple Yam Flour),
the total average of children is 4.68, teens are 4.60, and adults is 4.28, which is all
accounted as highly acceptable. The highest total average in Treatment 1 (100% Purple
Yam Flour) is for children which is 4.68 and the lowest is for adults which is 4.28.
the total average of children is 4.65, teens are 4.48, and adults have 4.43, which is all
accounted as highly acceptable. The highest total average in Treatment 2 (75% Purple
Yam Flour) is for children which is 4.65 and the lowest is for adults which is 4.43.
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the total average of children is 4.60, teens and adults have an equal total average which
have 4.35, which is all accounted as highly acceptable. The highest total average in
Treatment 3 (50% Purple Yam Flour) is for children which is 4.60 and the lowest is for
teens and adults which is 4.35.
the total average of children is 4.43, which is accounted as highly acceptable, teens are
4.25, which is accounted also as highly acceptable, and adults have 4.14, which is
accounted as acceptable. The highest total average in Treatment 4 (25% Purple Yam
Flour) is for children which is 4.43 and the lowest is for adults which is 4.14.
the total average of males is 4.49, and females are 4.43, which is both accounted as
highly acceptable. The highest total average in Treatment 1 (100% Purple Yam Flour)
is for males which is 4.49 and the lowest is for females which is 4.43.
8. The result of the sensory evaluation rating in Treatment 2 (75% Purple Yam Flour)
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the total average of males is 4.40, which is accounted as highly acceptable, and females
are 4.12, which is accounted as acceptable. The highest total average in Treatment 4
(25% Purple Yam Flour) is for males which is 4.40 and the lowest is for females which
is 4.12.
11. The result of the overall sensory evaluation rating for treatment 0 which contains
100% all-purpose flour has a total average of 4.32, which is accountable as High
Acceptable.
100% all-purpose flour, and 100% purple yam flour has a total average of 4.46, which
is accountable as Highly Acceptable.
100% all-purpose flour, and 75% purple yam flour has a total average of 4.49, which is
accountable as Highly Acceptable and ranks as the highest average.
accountable as Highly Acceptable.
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accountable as Highly Acceptable and ranks as the lowest average.
CONCLUSIONS
Based on the findings of the research, the following conclusions were drawn.
1. There is an equal frequency distribution for the classification and most of the
evaluators are female.
2. The evaluators described the Purple Yam (Dioscorea alata lin.) as an Additive to
Pasta Development in terms of Appearance, Aroma, Taste, and Texture as “Highly
Acceptable”.
3. The result of the study showed that treatment 2 had the highest ratings among all the
treatments with a total average of 4.49%.
RECOMMENDATION
Based on the findings of this study, the researchers recommend the following:
a) Further studies may be conducted to evaluate the acceptability and nutritive
content of Purple Yam as an additive to pasta;
b) Further analysis of the product inclusion of the Return on Investments (ROI)
calculation should be conducted;
c) Consider advancing the product to the next developmental level;
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d) Explore collaborations with the individual’s possessing expertise in agriculture
within the local community. Given the advantageous properties of purple yam,
engaging with agriculture majors could open avenues for cultivating purple yam
locally.
REFERENCES
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Adebowale, A., Owo, H., Sobukola. O., Obadina, O., Kajihausa, O., Adegunwa, M.,
Sanni, L., & Tomlins, K. (2017). Influence of storage conditions and packaging
materials on some quality attributes of water yam flour. Food Science and
Technology, 3(1), https://doi.org/10.1080/23311932.2017.1385130
Bazarnova, J., Nilova, L., Trukhina, E., Bernavskaya, M., Smyatskaya, Y., & Aktar, T.
(2021). Use of Microalgae Biomass for Fortification of Food Products from
Grain. Foods, 10. https://doi.org/10.3390/foods10123018
Bresciani, A., Pagani, M., & Mart, A. (2022). Pasta-making process: A narrative review
on the relation between process variables and pasta quality. Foods, 11(3), 256.
https://doi.org/10.3390/foods11030256
Chatterjee, B., & Modi, K. (2015). Psychological bias caused by notification of brand
name in sensory evaluation of mango fruit drink. Journal of Nutrition & Food
Sciences, 5(4), https://doi.org/10.4172/2155-9600.1000388
Da Silva, A., De Cássia dos Santos, Navarro, R., Ferreira, M., Minim, V., T, da Costa.,
& Perez R. (2013). Performance of hedonic scales in sensory acceptability of
strawberry yogurt. Food quality and preference, 30 (1), 9-21.
https://doi.org/10.1016/j.foodqual.2013.04.001
Fuad, T. & Prabhasankar, P. (2010). Role of ingredients in pasta product quality: A
review on recent developments. Critical Reviews in Food Science and Nutrition,
50, 787–798 https://doi.org/10.3390/foods11030256
Gunasekara, D., Bulathgama, A., & Wickramasinghe, I. (2021). Comparison of
different hydrocolloids on the novel development of muffins from “purple yam”

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(Dioscorea alata) flour in sensory, textural, and nutritional aspects.
International Journal of Food Science, 3, 1-7.
https://doi.org/10.3390/foods11030256
Hanifa, D., Hadisaputro, S., Supriyana, S., & Santoso, B. (2020). Purple yam extract
(Dioscorea Alata L.) as adjuvant antihipertension medicine for postpartum
hipertension. STRADA Jurnal Ilmiah Kesehatan, 9(2), 443-449.
https://doi.org/10.30994/sjik.v9i2.363
Harijono, T., Saputri, D., & Kusnadi, J. (2013). Effect of blanching on properties of
water yam (Dioscorea alata) flour. Advance Journal of Food Science and
Technology, 5(10), 1342-1350. https://doi.org/10.19026/ajfst.5.3108
Harni, M., Anggaini, T., Rini, R., & Suliansyan, I. (2022). The ultilization of dioscorea
tuber in self-rising starch: A review. Journal of Applied Agricultural Science
and Technology, 6(2), 192-204. https://doi.1055043/jaast.u6i2.53
Imanningsih, N., Muchtadi, D., Wresdiyati, T., Palupi, N., & Komari (2013). Acidic
soaking and steam blanching retain anthocyanins and polyphenols in purple
dioscorea alata flour. Journal of Food Technology and Industry, 24(2), 121-128.
https://doi.org/10.6066/jtip.2013.24.2.121
Makiyah, S. & Djati, M. (2018). Potency of purple yam (Dioscorea alata L.) as an
immunomodulatory agent. Berkala Kedokteran 14(1), 89-98.
http://dx.doi.org/10.20527/jbk.v14i1.4589
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Man, S., Păucean, A., Muste, S., & Mureșan, C. (2016). Influence of the different
addition levels of buckwheat flour on pasta wheat flour. Food Science and
Technology, 73(1). https://doi:10.15835/buasvmcn-fst:11969
Nugraheni, N., Karyadi, J., Tarwaca, S., Indrasari, Y., Albyan, R., Setiyadi, I., &
Ayuni, D. (2021). Effect of various drying methods on the physical
characteristics of purple yam powder. IOP Conference Series Earth and
Environmental Science, 644(1), 1-6. https://doi.org/10.1088/1755-
1315/644/1/012079
Nurfitriani, A., Mahendradatta, M., Laga, A., & Zainal, Z. (2021). Antibacterial
effectiveness of purple yam (Dioscorea alata L) sap extract in inhibiting the
growth of Staphylococcus aureus & Escherichia coli. Advances in Biological
Sciences Research, 15, 5-11. https://doi.org/10.2991/absr.k.210810.002
Obadina, A., Babatunde, B., & Olotu, I. (2014). Changes in nutritional composition,
functional, and sensory properties of yam flour as a result of presoaking. Food
Science and Nutrition, 2(6), 676-681. https://doi:10.1002/fsn3.150
Pawlowska, E., Szczepanska, J., & Blasiak, J. (2019). "Pro- and Antioxidant Effects of
Vitamin C in Cancer in correspondence to Its Dietary and Pharmacological
Concentrations", Oxidative Medicine and Cellular Longevity, vol. 2019, 18
pages. https://doi.org/10.1155/2019/7286737
Romano, A., Ferranti, P., Gallo, V., & Masi, P. (2021). New ingredients and
alternatives to durum wheat semolina for a high-quality dried pasta. Current
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opinion in food science, 41, 249-259.
https://doi.org/10.1016/J.COFS.2021.07.005
Sant'anna, V., Christiano, F., Marczak, L., Tessaro, I., & Thys, R. (2014). The effect of
the incorporation of grape marc powder in fettuccini pasta properties. Lwt -
Food Science and Technology, 58, 497-501.
https://doi.org/10.1016/J.LWT.2014.04.008
Singh-Ackbarali, D. & Maharaj, R. (2014). Sensory evaluation as a tool in determining
acceptability of innovative products developed by undergraduate students in
food science and technology at the University of Trinidad and Tobago. Journal
of Curriculum and Teaching, 3 (1), 10-27. https://doi.org/10.5430/jct.v3n1p10
Susiloningsih, E., Rosida, R., & Febrianita, A. (2018). Proportion study of wheat flour
and purple yam flour and addition of egg on making of dry noodle.
International Conference on Science and Technology, 1, 134-137.
http://dx.doi.org/10.2991/icst-18.2018.29
Tamaroh, S. & Sudrajat, A. (2021). Antioxidative characteristics and sensory
acceptability of bread Substituted with purple yam (Dioscorea alata L.).
International Journal of Food Science, 8, 1-9.
http://doi.org/10.1155/2021/5586316
Teterycz, D., Sobota, A., Kozłowicz, K., & Zarzycki, P. (2019). Substitution of
semolina durum with common wheat flour in egg and eggless pasta.
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Mathematics, Food Science, Medicine, Food Sciences, 18(4), 439-451.
http://dx.doi.org/10.17306/J.AFS.2019.0722
Ulyarti, U., Yulia, A., Nazarudin, N., Armando, Y., & Erawaty, L. (2021). Functional
properties of purple water yam flour modified by lactobacillus plantarum.
Makara Journal of Science, 25(1), 1-7. https://doi:10.7454/mss.v25i1.1169
APPENDIX A
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CERTIFICATION
Republic of the Philippines
Quirino State University
Diffun, Quirino
To whom it may concern:
This is to certify that the manuscript titled “Acceptability of Purple Yam
(Dioscorea alata lin.) as an additive to pasta” written by Ronelie Grace T. Bautista and
Jamaeca M. Sumawang has been edited for English language grammar, punctuation and
spelling. The editor guarantees the quality of English language in the manuscript.
This certification is given this __ day of December 2023 upon the writer’s request
for the reference purposes.
Ms. Ailyn P. Padrigo

Asst. Professor 2
English Critic
APPENDIX B
LETTERS
September 25, 2023
DR. MILA T. BENABISE

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QYEA Adviser
Diffun, Quirino
Dear Dr. Benabise:

We, Ronelie Grace T. Bautista and Jamaeca M. Sumawang, BTLED 4 HE students and
currently preparing the needed materials for the conduct of our research. Anent this, we humbly
request your permission to use the Pasta Machine of Quirino Young Entrepreneurs Association
for making Purple Yam Pasta.
Rest assured that we will take good care and take precautionary measures upon using the said
equipment.
May this request merit your approval.
Very truly yours,
RONELIE GRACE T. BAUTISTA
JAMAECA M. SUMAWANG
BTLED 4 Students
Noted:
ROMIRO G. BAUTISTA MARICRIS V.
Research Writing Professor NANGLIHAN, PhD
Chairperson, BTLEd
Program
Approved:
DR. MILA T. BENABISE

QYEA Adviser
September 25, 2023
HON. ARMANDO G. NAVIDA

Barangay Captain
Cajel, Diffun, Quirino
Dear Respondents:
Greetings,
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We are the Bachelor of Technology and Livelihood Education students of Quirino State
University-Diffun Campus who are enrolled in Research 2 (Undergraduate Thesis/Research
Paper/Research Project). Presently, we are conducting a study entitled “Acceptability of
Purple Yam (Dioscorea alata lin) as an Additive to Pasta”.
In this regard, we are asking for your precious time and effort by completing the attached
sensory evaluation sheet. These are important and helpful for the completion of the study.
Rest assured that all data gathered from you will be kept at the highest level of confidentiality.
Your positive response to this request will be a valuable contribution to the success of the study
and will be highly appreciated.
Thank you very much for your cooperation.
Respectfully yours,
JAMAECA M. SUMAWANG
The Researchers
Noted by:
MARY GLO M. BONILLA, MAIE MARICRIS V. NANGLIHAN, PhD

Research Adviser Chairperson, BTLEd Program
Approved by:
HON. ARMANDO G. NAVIDA

Barangay Captain
September 25, 2023
PROF. DR. AGATON P. PATTALITAN JR.

Dean
College of Teacher Education
THRU: DR. MARICRIS V. NANGLIHAN

Chairperson, BTLEd Program
Dear Prof. Dr., Pattalitan:
We, the undersigned, are BTLED-4 students enrolled in Educ 22 (Research Writing 2). At
present, we are conducting our research titled “Acceptability of Purple Yam (Dioscorea alata
lin) as an Additive to Pasta” which involves the participation of the chosen respondents of
Purok 1, Cajel, Diffun, Quirino, and the chosen food practitioners of Quirino State University,
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Diffun Campus. In this regard, we would like to ask permission from your office to float our
questionnaire among the prospective respondents so we can gather the needed data for our
thesis.
Rest assured that the data to be gathered as well as the identity of the respondents will be
treated with utmost confidentiality. Moreover, we would like to assure you that the
participation of these prospective respondents will not cause them any harm.
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:
MARY GLO M. BONILLA, MAIE ROMIRO G. BAUTISTA

Research Adviser Research Writing Professor
Recommendary Approved: Approved:
MARICRIS V. NANGLIHAN, PhD PROF. AGATON P. PATTALITAN JR., PhD

Chairperson, BTLEd Program CTE Dean
September 25, 2023
MR. JEFFERSON N. CURAMMENG

Faculty Member
Bachelor of Science in Hospitality Management
Sir:
We, the undersigned, are conducting a thesis study titled “Acceptability of Purple Yam
(Dioscorea alata lin) as an Additive to Pasta”. In this regard, we would like to request your
technical expertise in assessing the acceptability of the proposed product on September 26,
2023. We strongly believe that your presence and expertise will help us attain our objective in
developing new products from our known local crops.
Thank you!
Very truly yours,
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JAMAECA M. SUMAWANG
The Researchers
Noted:

MARICRIS V. NANGLIHAN, PhD

Approved:
MR. JEFFERSON N. CURAMMENG

Faculty Member, BSHM Program
September 25, 2023
MS. FRANCE MARIE ANN R. TACADENA

Faculty Member
Ma’am:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
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Noted:


Approved:
MS. FRANCE MARIE ANN R. TACADENA

September 25, 2023
MS. PRINCESS LADY-LIN C. ERAÑA

Faculty Member
Ma’am:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:
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Approved:
MS. PRINCESS LADY-LIN C. ERAÑA

September 25, 2023
MR. JOSHUA B. ESPAÑOL

Faculty Member
Sir:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:

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Approved:
MR. JOSHUA B. ESPAÑOL

September 25, 2023
DR. JONATHAN N. TARIGA

Program Chair
Sir:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:


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Approved:
JONATHAN N. TARIGA, PhD

Chairperson, BSHM Program
September 25, 2023
MS. CYNTHIA G. AYADO

Faculty Member
Ma’am:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:


Approved:
MS. CYNTHIA G. AYADO

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September 25, 2023
MS. MARY GLO M. BONILLA

Faculty Member
Bachelor of Technology and Livelihood Education
Ma’am:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:
ROMIRO G. BAUTISTA MARICRIS V. NANGLIHAN, PhD

Research Writing Professor Chairperson, BTLEd Program
Approved:
MS. MARY GLO M. BONILLA

Faculty Member, BTLEd Program
September 25, 2023
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DR. MARICRIS V. NANGLIHAN

Program Chair
Ma’am:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:

Approved:

September 25, 2023
MR. JOMARI L. MARTINEZ

Faculty Member
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Sir:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:


Approved:
MR. JOMARI L. MARTINEZ

September 25, 2023
MS. ANABELLE B. CABBAB

Faculty Member
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Ma’am:
Thank you!
Very truly yours,
JAMAECA M. SUMAWANG
The Researchers
Noted:


Approved:
MS. ANABELLE B. CABBAB

APPENDIX C
SENSORY EVALUATION CHECKLIST
Republic of the Philippines
DIFFUN CAMPUS
College of Teacher Education
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ACCEPTABILITY OF PURPLE YAM (Dioscorea alata lin.) AS AN ADDITIVE

TO PASTA
Name (Optional): ___________________________ Age: _____ Sex: _______
Date: ________
Directions:
You are presented with samples of different food products of purple yam pasta
for you to evaluate on appearance, aroma, taste, and texture. Place (/) mark on a scale
which best describes your feeling. Using the 5 hedonic scale as indicated where 5 is the
highest and 1 the lowest such that 5= highly acceptable, 4= acceptable, 3= moderately
acceptable, 2=slightly acceptable, and 1= not acceptable to show the degree of
acceptability of the samples.
Thank you!
Sample A Highly Acceptable Moderately Slightly Not

Acceptable (4) Acceptable acceptable Acceptable
(5) (3) (2) (1)
Appearance
Aroma
Taste
Texture
Sample B Highly Acceptable Moderately Slightly Not

(5) (3) (2) (1)
Appearance
Aroma
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Taste
Texture
Sample C Highly Acceptable Moderately Slightly Not

(5) (3) (2) (1)
Appearance
Aroma
Taste
Texture
Sample D Highly Acceptable Moderately Slightly Not

(5) (3) (2) (1)
Appearance
Aroma
Taste
Texture
Sample E Highly Acceptable Moderately Slightly Not

(5) (3) (2) (1)
Appearance
Aroma
Taste
Texture
Prepared by:
BAUTISTA, RONELIE GRACE T.
SUMAWANG, JAMAECA M.
Researchers
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APPENDIX D.
CURRICULUM VITAE
Personal Background
Name: Ronelie Grace T. Bautista

Address: Cajel, Diffun, Quirino
Age: 21 years old
Birthdate: October 20, 2002
Parents: Nelson D. Bautista
Rubilyn T. Bautista
Educational Background
Primary Level: Cajel, Elementary, School

(Cajel, Difffun, Quirino)
2012-2013
Secondary Level: Saint Mary’s Academy
(Andres Bonifacio, Diffun Quirino)
2019-2020
Tertiary Level: Quirino State University
2023-2024
Personal Background
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Name: Jamaeca M. Sumawang

Address: Taringsing, Cordon, Isabela
Age: 25 years old
Birthdate: May 9, 1998
Parents: Teofilo B. Sumawang Jr.
Susan M. Sumawang
Educational Background
Primary Level: Cordon North Central School

(Turod Norte, Cordon, Isabela)
2009-2010
Secondary Level: Cagasat National High School- Main Campus
(Gayong, Cordon, Isabela)
2019-2020
Tertiary Level: Quirino State University
2023-2024
APPENDIX E
DOCUMENTATION
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P1 CAJEL, DIFFUN, QUIRINO (TASTE TEST)
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QUIRINO STATE UNIVERSITY- DIFFUN CAMPUS
FOOD PRACTITIONERS
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“Molding Minds,1Shaping Future”

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QUIRINO STATE UNIVERSITY

(Romano et al., 2021).

blandness, and other immune-related diseases, including hypertension, and is suitable

damage (Pawlowska et al., 2019).

“Molding Minds, Shaping Future”

that make it an exciting candidate for enhancing pasta formulations.

(Dioscorea alata lin.) as an additive in traditional pasta. We want to understand if

provides an understanding of the consumer perception of pasta when purple yam is

introduced as an additive, examining preferences and attitudes toward this culinary

Additionally, we aim to uncover and analyze the nutritional advantages resulting

benefits associated with this food formulation.

benefiting the agricultural and economic landscape.

“Molding Minds, Shaping Future”

Objectives of the Study

This study aimed to evaluate the consumer’s acceptability of purple yam

(Dioscorea alata lin.) as an additive to pasta.

Specifically, it aimed to:

1. Determine the acceptability of purple yam (Dioscorea alata lin.) as an additive to

pasta development in terms of:

1.3 taste; and

2. Determine sensorial evaluation of purple yam (Dioscorea alata lin.) as an additive to

pasta when the evaluators are grouped by:

2.1 age; and

3. Determine the processes of preparing purple yam (Dioscorea alata lin.) as an

Importance of the Study

in the target market.

“Molding Minds, Shaping Future”

By understanding consumer preferences and addressing potential concerns, this

empower consumers to make informed choices about their food.

By understanding the acceptability of purple yam pasta through research,

entrepreneurs gain valuable insights to launch successful products, build sustainable

businesses, and contribute to the growing health and wellness market.

It addresses their dietary preferences, offering a potential enhancement to the

product with a nutritious and colorful element.

Future Student Researchers

up with related research.

Scope and Delimitation of the Study

“Molding Minds, Shaping Future”

(10) are adults and ten (10) are food practitioners.

readers to understand the study better.

for consumption based on taste, texture, appearance, and overall satisfaction.

contributing to the pasta's texture, flavor, and nutritional quality.

influence the pasta's visual appeal and potential health benefits.

elevated levels of fats in the blood.

Antioxidant- This is a quality of purple yam wherein certain compounds presents in

such as color, shape, size, and overall presentation.

“Molding Minds, Shaping Future”

Consumer- This is an individual who engage in the evaluation, selection, and

consumption of purple yam.

High potency- This is signified a notable concentration or effectiveness of desirable

attributes, such as antioxidants, flavor compounds, or nutritional content.

consuming the pasta.

into a fine, powdery consistency.

and carbohydrates contained in the purple yam pasta.

most frequently flour, water, and eggs.

give the pasta its distinct purple color and flavor.

“Molding Minds, Shaping Future”

to its all-around likeability and is a key component of people's dining preferences.

manipulated. It includes characteristics such as the firmness, smoothness, or graininess

Definition of purple yam

“Molding Minds, Shaping Future”

medication, and food colorings, are utilized for non-food uses.

medicines in oriental countries because the pigmented tuber exhibited