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CHAPTER 1

INTRODUCTION

Background of the Study

In today’s world, the dynamism of product development within our industry is

experiencing rapid growth. The market, ever-hungry for innovation, witnesses continuous

evolution in manufacturing processes. The holistic journey of unveiling a new product,

revamping an existing one, or venturing into uncharted markets collectively constitutes

what term as new product development (NPD). Interplays with various commercial factors.

The intricate dance of transforming a market opportunity into a tangible, purchasable

product encapsulates the essence of new product development. Products birthed by a

company serve as its revenue generators, and the strategic integration of technical

innovation in a swiftly evolving market forms the bedrock of many technology-intensive

business strategies. This contemporary market trend demands constant adaptation and

improvement strategies, providing fertile ground for enhanced product offerings. Enter

Maja Blanca, a Filipino dessert traditionally crafted from coconut milk, cornstarch, sugar,

and corn. This indulgent delight, also known as Coconut Pudding, has etched its place as a

simple yet satisfying treat. However, a novel idea takes center stage in our exploration the

infusion of Taro Flour as an alternative to cornstarch. The consensus leans towards Maja

Blanca becoming a preferred snack due to its delectable taste, filling nature, and ease of

preparation. This study embarks on a journey to scrutinize the acceptability of this

enhanced product, aiming to introduce new flavors and tastes with significant health

benefits, catering to the increasingly health-conscious consumer base.

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Analyzing the product's acceptability was the aim of this study. And offer new

product flavors and taste that has a lot of health benefits and that are also appealing to

health conscious. To give Maja Blanca a new flavor, we use special ingredients such as

grated Taro Vegetable that have a lot of health benefits as our alternative with Cornstarch

to make it thick. Taro root is a great source of nutritious carbs and dietary fiber, which both

help your digestive system work better and can support weight loss Its high quantities of

vitamin C, B6, and E aid to maintain a healthy immune system and may help to remove

free radicals. Controlling cholesterol and blood pressure may be aided by taro flour. It may

also be beneficial in improving digestive health Also, it could aid in weight management.

In the case of diabetes and iron deficiency, corn flour may be utilized.

As a combination of the usage of the two major enhancements, we tend to provide

a much healthier and tastier alternatives. The deliciously expressive coconut pudding

delicacy makes customers for an after-meal appetizer which gives the satisfaction of a full

meal ended well. Due to the quality as well as the healthiness of the dish, people would

invest in the enhanced Maja Blanca.

The researchers chose the Taro root and turn it into flour as it offers a lot of health

benefits and easy to access since it is commonly grown in many regions around the world

where you can buy it and turn it into nutritional alternatives.

Rationale

The researcher aims to replace the original ingredients of Maja Blanca with taro

flour to make it a different and unique type of flavor using taro that can have more

significant benefits that added texture and appearance of taro that enhances its taste. These

projects output and results give more idea to others that using taro flour you can create
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Maja Blanca. This might the general public's comprehension of the benefits of employing

various compounds.

In addition, this study also sought to develop a healthier alternative to cornstarch,

which has low levels of vitamins, minerals, fiber, and protein. The Maja Blanca employing

taro flour is a sort of snack containing carbohydrates and quickly gets us full while we are

dieting, thus the researchers sought to offer a product fit for any age and could fill their

stomach. This study could lay the groundwork for new food products and commercial

enterprises that would be popular with customers and the community and could aid anyone

looking to launch their own business. The researchers also aim to make Maja Blanca shelf

life longer and prevent from spoiling it in one to two days after the making it.

The high nutritional fiber content of taro root, which supports healthy digestion,

will make the Maja Blanca with taro flour healthier. O on the other hand, will offer health

advantages and is an excellent source of vitamin C, vitamin B6, and vitamin E, all of which

help to preserve a healthy immune system and get rid of free radicals.

LITERATURE REVIEW

Taro Dumplings

According to (P. Kaushal 2013) The culinary landscape is ever-evolving, with chefs

and home cooks continually seeking novel ingredients and techniques to captivate taste

buds and expand culinary boundaries. Taro root, scientifically known as Colocasia

esculenta, has emerged as a fascinating ingredient in numerous global cuisines. Its

utilization in dumplings introduces an exciting dimension to traditional dumpling recipes,

allowing for enhanced flavor profiles, varied textures, and enticing visual appeal.
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The popularity of dumplings as a beloved staple food across cultures provides an

ideal platform for exploring the potential of taro root. Dumplings, with their versatile

nature, act as a canvas for creative expression and experimentation. By incorporating taro

root as a filling, chefs can infuse a distinctive creaminess, subtle sweetness, and a hint of

earthiness into their dumplings, enticing diners with a captivating fusion of flavors.

Taro root, a starchy tuber widely esteemed for its culinary versatility, offers a unique

and innovative filling option for dumplings. This study investigates various aspects of taro

root application, encompassing its selection, preparation techniques, usage as a flavorful

filling, diverse cooking methods, serving suggestions, and potential applications. The

objective is to provide an extensive understanding of how taro root can be skillfully

incorporated into dumpling recipes, considering both its sensory attributes and nutritional

value.

Taro Pudding

According to (M. Rodriguez et al., 2017) This research paper delves into the

innovative utilization of taro flower in pudding preparation, exploring its potential to

enhance flavor profiles and introduce captivating visual elements. Taro flower, derived

from the Colocasia esculenta plant, offers a unique and exciting ingredient option for

creating delectable puddings. This study investigates various aspects of taro flower

application, including its selection, preparation techniques, incorporation into pudding

recipes, and the impact on sensory attributes. The objective is to provide a comprehensive

understanding of how taro flower can be skillfully integrated into pudding recipes,

elevating both taste and aesthetics. The realm of dessert-making continually seeks to push

boundaries, incorporating new ingredients to tantalize taste buds and captivate visual
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senses. Taro flower, derived from the Colocasia esculenta plant, presents an exciting

opportunity to introduce a distinctive floral essence and visual allure to traditional pudding

recipes. By incorporating taro flower in puddings, culinary enthusiasts can explore novel

dimensions of flavor, texture, and aesthetics, offering delightful experiences to dessert

lovers.

Taro and Sweet potato Cookies

According to (Emerson Atlobart et al., 2016) This study analyzes the use of

composite flour in the development of cookies as well as the physical and sensory

properties. Cookies provide important amounts of iron, calcium, protein, calorie, fiber, and

some B vitamins to our diet and daily food requirements. Non-wheat flour formation from

tuber-cereal-legume-oilseed combinations, as well as gluten substitution in cereal-based

bread items, remain key challenges. As a result, this study offers the development of

cookies using sweet potato flour and taro flour in various ratios with sorghum, chickpea,

and flaxseed flours the physical alterations in cookies made with sweet potato flour and

taro flour differed dramatically. The sensory evaluation (appearance, color, flavor, texture,

taste, and overall acceptability of cookies) of sweet potato-based composite flour cookies

revealed a significant difference and the highest score for overall acceptability was

recorded with the blend ratio of 60% sweet potato flour, 20% sorghum flour,15% chickpea

flour and 5% flax seed. The results for taro-based blended flour cookies were not

significant in terms of appearance, color, flavor, and texture; only taste and overall

acceptability varied significantly, and the composite blend with 70% taro flour, 15%

sorghum flour, 10% chickpea flour, and 5% flax seed had the highest overall acceptability.
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Taro Ice Cream

According to (Asaduddin et al., 2021) is a widely cultivated plant for consumption

and traditional medicine. Recent evidences revealed a scarcity of investigations on the C

stem. esculenta as a medicine. Furthermore, ice cream is a food that contains milk, which

has antioxidant properties. C has been added. The phytochemical components in esculenta

in ice cream may boost antioxidant activity. Thus, the aim of this nutritional food study is

to determine the antioxidant activity, phytochemical compounds and nutritional minerals.

The methods used were done by thin layer chromatography (TLC) test and antioxidant

assays characterized using 2,2 -diphenyl-1-picrylhydrazyl (DPPH). The nutritional

minerals were also measured on the study. The extract's antioxidant activity was

determined to be 675.283pg/ml. The stem extract of C. esculenta positively contained

Flavonoid, Terpenoid, Saponin, and Steroid based on TLC assays. Based on nutritional

minerals test, C. esculenta contained vitamin C, vitamin E, Potassium, and % Calcium.

Flavonoids, Terpenoid, Saponin, and steroid had been proved as potent treatment for

oxidative stress. Vitamin C and E also had evidence as antioxidant properties. Activity of

antioxidant enzymes were improved in Potassium and Calcium treatment studies.

Therefore, the addition of C. esculenta in ice cream could improve the activity of

antioxidant.
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Conceptual Framework

The study on the development and acceptability of Maja Blanca using taro

flour was conducted to explore the potential of this alternative ingredient in enhancing the

quality of the popular Filipino dessert. Taro flour is a nutritious root crop widely grown in

many parts of the world. It has a unique texture and flavor can add a distinctive taste and

aroma to food products.

Input Process Output

• Prepare the • Analyze the product

ingredients according by assessing its
to the recipe using texture, flavor,
taro flour as a appearance, and shelf
substitute for life.
cornstarch. • Acceptability and
• Conduct taste tests
Development of Maja
• Potential commercial and surveys to assess
Blanca using taro flour
production and the acceptability of
distribution of Maja the product by target
Blanca made with taro customers.
flour based on the
outcome of the
acceptability
assessment.

Figure 1 Research Paradigm

In the input phase of the study, a thorough analysis of the properties of taro flour

was conducted to determine its suitability as a substitute for cornstarch in the Maja Blanca

recipe. The ingredients were then prepared according to the recipe, using taro flour to

replace cornstarch. The process phase involved the evaluation of the resulting product's

texture, flavor, appearance, and shelf life.

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To determine the acceptability of Maja Blanca made with taro flour, taste tests, and

surveys were conducted among target customers. The feedback was analyzed, and

necessary adjustments were made to improve the product's acceptability. These

adjustments included recipe modifications and changes in the production process to

enhance the product's texture, flavor, and overall quality.

The output phase of the study involved the creation of Maja Blanca made with taro

flour and an assessment of its acceptability by target customers. The taste tests and surveys

revealed that the Maja Blanca made with taro flour had a unique flavor and texture that

was well-received by the participants. The product's potential for commercial production

and distribution was explored based on the positive feedback received.

Statement of the Problem

Research indicates that a regular diet high in refined carbohydrates, including

cornstarch, may be detrimental to heart health. One analysis suggests that diets heavy in

processed carbohydrates and high-glycemic meals may increase the risk of obesity, type 2

diabetes, coronary heart disease, and high blood pressure. It is well known that Starch-

based materials are widely recognized to be hydrophilic and water-soluble. Water solubility

improves degradability and speeds up deterioration, but its susceptibility to moisture

restricts its commercial uses. As a result, the primary drawbacks of starch-based materials

are thoroughly discussed in this chapter, with particular attention paid to their high-water

vapor permeability and poor mechanical behavior Hydrophilic and water-soluble

properties of starch-based products are well known. In the flour gelatinization process, taro

powder considerably raised the peak, trough, final, and setback thicknesses; it also
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decreased the breakdown value and raised the temperature of gelatinization. It was

demonstrated that taro flour might enhance the flour's gelatinizing and farinographic

qualities. Taro flour increases water absorption while shortening the dough's development

period and suppleness. As the amount of taro powder grows, the color and hardness of the

mixed flour dough deepen, and the moisture inside the dough becomes less readily lost.

Taro powder may make the dough less resistant to mechanical mixing and slightly less

viscoelastic, but it smooths out the gluten structure. In short, when 20% or 25% taro powder

is applied, it can meet the processing parameters and taro flour is healthier and has benefits

for our health compared to ordinary corn starch, so it is better to use taro flour. People

consuming the original Maja Blanca using cornstarch complains with the short shelf life of

this delicacy where it can only last for a day or 2 after cooking it and it moist even after

putting in the refrigerator that cost the spoiling of Maja Blanca using Cornstarch.

Research questions

This study sought to determine the development and acceptability

of Maja Blanca using Taro flour for the students of Hospitality Management and

for the professor in Wesleyan University- Philippines. Specifically, it will answer the

following problems.

1. What is the socio-demographic profile of the professor respondents in terms of:

1.1 sex

1.2 position;
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2. What is the socio-demographic profile of the student respondents in terms of:

2.1 age;

2.2 sex;

2.3 course;

2.4 year level?

3. How may the Maja Blanca with Taro flour be prepared in terms of:

3.1 ingredients needed;

3.2 kitchen utensils and equipment needed;

3.3 food handling;

3.4 cost/expense, and;

3.5 preparation and procedure

3.6 nutrition facts and shelf life?

4. How may the respondents evaluated the Maja Blanca with Taro flour

4.1 appearance;

4.2 flavor;

4.3 odor,

4.4 texture and

4.5 acceptability?

5. Is there a significant difference in the replication 1,2 and 3 according to:

5.1 students

5.2 professors?
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Hypothesis

1. There is a significant difference in the evaluation of the replicate when

according to appearance, odor/aroma, texture.

2. There is significant difference in the evaluation of the replicate when

according to flavor.

3. There is a significant difference in the evaluation of the replicate according

to the acceptability of the product.

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DEFINITION OF KEYWORDS

Conceptual – describe and explain the meaning of a word based or general reference.

Anti-cancer- Polyphenols are plant-based substances found in taro root that have a number

of health advantages, including the potential to lower the risk of cancer.

Carbohydrates- taro root is a dietary energy provided by the carbohydrates.

Dietary Fiber – In a comparison of meat and taro root, the taro root that is use as flour has

effective dietary fiber that contributes to healthy digestion and can decrease fat intake.

Enhancement- The researchers enhance Filipino delicacy; Maja Blanca using taro flour to

give new idea to entrepreneurs and respondent to try new ingredients that will give them

new flavor.

Filipino Dessert and Snack- Maja Blanca is one of famous Filipino dessert that loved by

everyone for its taste, affordable price of ingredients and easy to make.

Flavonoids- Through the use of taro roots, it promotes to improve body circulation

common with flavonoids.

Proteins- Due to symbiotic soil, taro contains more protein than other root crops.

Vegetarian- Vegetarian is an individual who doesn’t eat meat and can be a potential

customer of the product.

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Operational- states and explains the meaning of the word based on specific context in

terms on how the term is applied and measured in the study.

Maja Blanca- is a gelatin-like Filipino dessert composed mostly of coconut milk.

Nutritional value of Taro- Nutritional Content described the level of a nutrient contained

of Taro flour such as, 'source of fiber, potassium, copper and magnesium from taro root.

Starch (resistant starch)- taro contain a special starch that can be digest by human and

doesn’t affect their blood sugar.

Taro root (Colocasia esculenta)- It is a tropical plant that grown for its edible corms from

the roots and vegetable.

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Significance of the Study

The study aims to determine the acceptability and nutritional value of the Maja

Blanca made with Taro Flour and its potential as a healthier and more nutritious alternative

to traditional cornstarch-based Maja Blanca. The findings of this research will be

significant in the following ways:

Entrepreneurs- The study's findings assist them in gathering information on how Maja

Blanca using taro flour that can use in their business.

Farmers- The study would enable the local farmers to perceive and understand their

struggles and also to gain knowledge on how to preserve their products.

Local Government Unit -This study will become the basis for making different kinds of

development products that will eventually start their own small business in their barangay

or municipality.

Student Researchers- this study may assist students in particular who are taking the

Culinary and Kitchen Operation, this can be a source of idea for them in doing their

research paper.

The health-conscious Consumers - The study's results will be valuable for individuals

interested in healthier food options. It may also help promote using plant-based ingredients

as a substitute for traditional ingredients and encourage the development of sustainable and

healthier food practices.

The Future Researchers - The study's results will contribute to the body of knowledge

about the potential of plant-based ingredients in creating nutritious and healthier food
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options. It may also inspire further research on plant-based diets and their impact on human

health and wellness.

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CHAPTER 2

Methodology

This chapter presents the methodology used in conducting the study on the

development and acceptability of Maja Blanca using Taro Flour. The chapter covers the

research design, study site, sample and sampling design, research instrument, validation of

the instrument, procedure for data collection, statistical tool, and ethical considerations.

Research Design

This study used a developmental research design to determine the acceptability of

Maja Blanca made with Taro flour. A type of research that involves describing and

analyzing the characteristics of a phenomenon or group of individuals. In this study, the

characteristics being described and analyzed were the taste, texture, appearance, and

acceptability of Maja Blanca made with Taro flour.

Research Locale and Sampling Procedures

The study was conducted out at Wesleyan University-Philippines' College

of Hospitality and Tourism Management, which is located on the Mabini Street Extension

in Cabanatuan City, Nueva Ecija. In a face-to-face setting, the researchers gave the

respondents a survey questionnaire. The respondents, who include their classmates and

professors, were more accessible at the location of implementation, making it easier for the

development. The participants of the study were selected through simple random sampling,

a probability sampling technique in which each member of the population has an equal

chance of being selected. The population for this study was the students and professors of

Wesleyan University in the Philippines. A list of all the students and professors in the
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population was obtained, and a computer-generated random number sequence was used to

select 80 students and 15 professors.

Figure 1.2 Wesleyan University – Philippines, Mabini Street Extension, Cabanatuan City,Nueva Ecija Geographical
Location/Vicinity Map (Google Maps, n.d.)

Scope and Delimitation of the study

The purpose of this study is to analyze the acceptability of the Maja Blanca using

Taro Flour to the college students and faculty member of the Wesleyan University-

Philippines. In addition to whether the product will be acceptable and marketable to

consumers.

This study is limited only to 15 faculty of College of Hospitality and Tourism

Management and 80 college students. The respondents to the survey include college

students enrolled in the (8) colleges of Wesleyan University0 Philippines including the

College of Hospitality and Tourism Management (CHTM), College of Nursing (CON),

College of Allied Medical Science (CAMS), College of Arts and Sciences (CAS), College
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of Business and Accountancy (CBA), College of Engineering and Computer Technology

(CCET), College of Education (COED) and the College of Criminal Justice Education

(CCJE). The objectives of this study are to determine the acceptability of the proposed

product and to provide a new flavor, and as a culinary ingredient.

Research Instrument

The research instrument used in this study was a questionnaire. The questionnaire

was composed of three parts: Part 1 asked for the participants' demographic information

such as age, gender, and academic level; Part 2 assessed the taste, texture, and appearance

of the Maja Blanca made with Taro flour using a five-point Likert scale; and Part 3

measured the acceptability of the Maja Blanca made with Taro flour using a six-point

Likert scale. The questionnaire was written in English and translated into Filipino to ensure

that all participants could understand and answer it accurately.

A guide questionnaire that was used in gathering data is adopted by the researchers

based on the questionnaire created by the Research Development and Productivity Office

of Wesleyan University—Philippines. This study utilized the questionnaire method

because questionnaires provide a quick, effective, and affordable way to collect a lot of

data from sizable sample sizes. Questionnaires are a common research approach. These

instruments worked particularly well for gauging subject behavior, preferences, intentions,

attitudes, and opinions (Cint, 2022).

Data Gathering Procedures

The data for this study was collected through self-administered questionnaires. The

questionnaires were distributed to the participants face to face by the researchers in the

classrooms during class breaks. The participants were given instructions on how to answer
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the questionnaire and were assured of the confidentiality and anonymity of their responses.

The participants were given 10-15 minutes to complete the questionnaire.

Data Management and Analysis

The data collected from the questionnaires were analyzed using descriptive

statistics such as mean and standard deviation. Inferential statistics such as t-tests and

ANOVA were used to determine if there were significant differences in the taste, texture,

appearance, and acceptability of the Maja Blanca made with Taro flour among the different

groups of participants.

Frequency:

is the actual response to a specific item/ question in the questionnaire where the

respondents indicate what his/her preference.

Percentage: This can be calculated by dividing frequency over the total frequency N times

100%.

% = F x 100
N

Weighted:

An average of a data set found in by adding all numbers in the data set and then dividing

by the number of values in the set.

WM = TWF
N
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Where:

(WN) represents weighted mean

(WF) represents weighted frequency

N= represents number of samples

Analysis of Variance: It is a statistical technique that assesses the potential difference in a

scale level dependent variable by a nominal level variable having 2 or more categories.

Ethical Considerations

The researchers first gained permission from their research adviser before enacting

and conducting the study and to the respondents of the study. The respondents were not

force and answered the survey out of their free will. The researchers ensure that all the

private information of the respondents is confidential.

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CHAPTER 3

Presentation, Analysis and Interpretation of Data

In this chapter, the data collected from the questionnaires we represented is shown. The

data was carefully examined using a variety of statistical techniques. The researchers used

tables and narrative forms to present the data.

1. Socio-Demographic Profile of Respondents – Professors

The data gathered on the Social-Demographic Profile of the Respondents - Professors

includes gender and faculty.

Table 1.1 presents the Distribution of the Respondents – Professor according to Sex.

Data shows that the female professors got the highest frequency of 10 or 67% and male

respondents got the lowest with a frequency of 5 or 33%

Table 1.1

Distribution of the Respondents – Professor according to Sex

SEX – PROFESSOR

SEX FREQUENCY PERCENTAGE

MALE 5 33%

FEMALE 10 67%

TOTAL 15 100%

This implied that female professors are more likely than male professors to engage

in food innovation because out of 15 respondents, 10 are female professors in College of

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Hospitality and Tourism Management participated in this study with a frequency of 10 or

67%.

Compared to males, women are more conscious of and knowledgeable about

nutrition. Additionally, they seek nutritional advice more frequently than men do. Women

consume more fruits, vegetables, cereals, milk, dairy products, and whole grain foods than

men do, whereas males consume more red meat, particularly pork, sausages, eggs, alcohol,

and high-sugar foods. Women eat more frequently between meals than do males. Men

choose fruit and savory snacks, while women prefer fruits, milk, and yogurt as snacks.

(Kiefer et al., 2005)

Table 1.2 presents the Distribution of the Respondents – Professor according to Position.

The data show that 15 or 100% of the respondents are CHTM faculty member.

Table 1.2

Distribution of the Respondents – Professor according to Position

Position Frequency Percentage

CHTM Faculty 15 100%

Member

Total 15 100%

It implies that they were more likely to engage in food innovation because they are

more expose to food and beverage industry and they are more likely to be benefited in the

study compared to other faculty departments in Wesleyan University – Philippines and

because they provide learnings and assist in enhancing competence to hospitality and
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tourism students. The skills needed by the workforce are all tied to the competencies that

have been identified by a particular profession and its educators (Council on Education for

Public Health, 2006).

2. Socio-Demographic Profile of Respondents – Students

Table 2.1 presents the Distribution of the Respondents – Students according to Age.

Table 2.1 shows that the respondents’ ages 21 – 23 years old got the highest frequency

of 53 or 66%. While the respondents with the age between 18 – 20 years old got the lowest

frequency of 27 or 34%.

Table 2.1

Distribution of the Respondents – Students according to Age

AGE – STUDENT
AGE FREQUENCY PERCENTAGE
18-20 27 34%
21-23 53 66%
TOTAL 80 100%

This implied that student respondents ages from 21-23 years old are more likely to

engage in food innovation with frequency of 53 or 66% because according to the result in

the Distribution of the Respondents – Students according to Year level, third year and

fourth year students are more likely to participate in the study. According to Erikson (1980),

adolescents want to form fulfilling relationships. They cherish and prioritize independence,

growth, and new experiences as a result (Arnett 2000). This is in line with the literature on
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the adoption of innovations, which maintains that innovations are more widely accepted

by youthful customers (Leek et al. 2001, Tellis et al. 2009).

Table 2.2 Presents the Distribution of the Respondents – Students according to Sex.
It shows that the female respondents got the highest frequency of 41 or 51%, while the data
shows that male respondents got the lowest frequency of 39 or 49%.

Table 2.2

Distribution of the Respondents – Students according to Sex

SEX – STUDENTS
SEX FREQUENCY PERCENTAGE
FEMALE 41 51%
MALE 39 49%
TOTAL 80 100%

Data shows that females are most likely to engage in food innovation because out
of 80 respondents, 41 or 51% female respondents in Wesleyan University-Philippines
participated in the study.

Compared to males, women are more conscious of and knowledgeable about

nutrition. Additionally, they seek nutritional advice more frequently than men do. Women
consume more fruits, vegetables, cereals, milk, dairy products, and whole grain foods than
men do, whereas males consume more red meat, particularly pork, sausages, eggs, alcohol,
and high-sugar foods. Women eat more frequently between meals than do males. Men
choose fruit and savory snacks, while women prefer fruits, milk, and yogurt as snacks.
(Kiefer et al., 2005)
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Table 2.3 presents the Distribution of the Respondents – Students according to

Course. Data shows that CHTM, CON, CAMS, CAS, CBA, CECT, COED, and CCJE

students got the same frequency of 10 or 12.5%.

Table 2.3

Distribution of the Respondents – Students according to Course

COURSE/PROGRAM – STUDENT
COURSE FREQUENCY PERCENTAGE
CHTM 10 12.5%
CON 10 12.5%
CAMS 10 12.5%
CAS 10 12.5%
CBA 10 12.5%
CECT 10 12.5%
COED 10 12.5%
CCJE 10 12.5%
TOTAL 80 100%

This table presents the distribution of college students according to course.

According to the data the 8 departments have the same amount of 10 students per

department with the percentage of 12.5 each course.

There is a specific requirement for students to be knowledgeable about recent

innovations in the sector because of the industry's quick rate of change (Kim & Jeong,

2018). Given that innovation is based on experience and that new students in the hospitality
 26

and tourism sector benefit from innovation in education, this dichotomy creates a special

relationship that enables a deeper investigation of the perceived desirability of innovation

in hospitality and tourism education. (J.p, 2021)

Table 2.4 presents the Distribution of the Respondents – Students according to

Year level. Data shows that third-year students got the highest frequency of 30 or 37.5%,

while data shows that first year students got the lowest frequency of 6 or 7.5%.

Table 2.4

Distribution of the Respondents – Students according to Year level

YEAR LEVEL- STUDENT

FREQUENCY PERCENTAGE
1ST 6 7.5%
YEAR
2ND 17 21%
YEAR
3RD 30 37.5%
YEAR
4TH 27 34%
YEAR
TOTAL 80 100%

This implied that third-year students are more likely to engage in food innovation

because out of 80 respondents, they got the highest frequency of 30 or 37.5% in Wesleyan

University-Philippines and are more likely to participate in the study because they will be

more benefited because they are soon be conducted their research study. Undergraduate

research projects require a significant investment of time, money, and effort.

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According to Linn et al., 2015, we need a better knowledge of the costs and advantages

of research opportunities for developing human capital, helping students, increasing

workforce diversity, and enhancing educational results. A solid research foundation is

necessary to optimize the utilization of extramural funds and the (often voluntary)

contributions of professors to enhance student research experiences.

3. Ingredients, kitchen utensils and equipment, procedure, food handling,

cost/expenses, and nutrition facts.

Table 3.1 Ingredients Needed

Ingredients Quantity Unit

Taro Flour 1 Cup

Coconut Milk 1½ Cup

Condensed Milk ½ Cup

Evaporated Milk ½ Cup

Cream Corn ½ Cup

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Table 3.2 Utensils and Equipment Needed

UTENSILS/EQUIPMENT QUANTITY

MEDIUM PAN 1

SPATULA 1

BOWL 4

SPOON 2

GRATER 1

MEASURING CUP 1

Table 3.3 Food Handling

Food Handling

The researchers responsibly bought good quality ingredients from local produce
store and grocery store Each ingredient was carefully weighed to produce similar
results. The materials, utensils and equipment used were thoroughly sanitized before
and after usage.
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Table 3.4 Costing/Expenses

Recipe name: Maja Blanca using taro Flour

Yield: 4 pcs (355g)
Ingredients Quantity As purchased Edible portion Unit Cost
cost cost

Taro Flour 1 CUP/125g P75/1000g 0.075 P9.375

Coconut Milk 1 ½ CUP/375g P60/375ml 0.16 P60
Condensed Milk ½ CUP/125g P70/390g 0.17 P21.25
Evaporated Milk ½ CUP/125g P58/39g 0.14 P17.5
Cream Corn ½ CUP/125g P55/432g 0.12 P15
TOTAL COST PER P123.125
RECIPE (355g)

TOTAL COST P30.78

SERVING (70g)

Table 3.5 Procedure

Procedures

1. Put 1 ½ cups of coconut milk, condensed milk, and evaporated milk to the pan

and bring it to boil for 3 minutes.

2. Add the creamed corn and stir for 2 minutes

3. You can now add the 1 cup Taro Flour to thicken the mixture and continuously

stir it until the mixture is soft and no lumps.

4. Grease your container with butter or oil to prevent the Maja Blanca from

sticking.

5. Grate a cheese for toppings.

 30

Table 3. 6 Nutrition Facts

NUTRITION FACTS
1 serving per container 355g
Serving size 70g
Amount per serving

CALORIES 119
% Daily value*
Total fat 6.11g 12%
Saturated fat 6g 12%
Cholesterol 2.5g 6%
Sodium 30.5g 6.1%
Total Carbohydrates 14g 28%
Dietary Fiber 1g 2%
Total sugars 7g 14%
Protein 2.16g 4.32%
Pottasium 195g 390%

Maja Blanca Using Taro Flour per serving is 70 g and contains 119 calories.

For the Daily Values percentage, the Total Fat is 6.11 grams and a daily value of 12

%, Saturated Fat is 6 grams and a daily value of 12%, Cholesterol is 2.5 grams and a daily

value of 6%, Sodium is 30.5 milligrams and a daily value of 6.1%, Total Carbohydrate 14

grams and a daily value of 28 percent, Dietary Fiber 1 grams and a daily value of 2%, Sugar

is 7 grams and a daily value of 14%, Protein is 2.16 grams and a daily value of 4.32%, and

the Potassium is 195 grams and a daily value of 390%.

 31

Table 3.7 Nutrition Facts/Equation Table

1 ½ cup 1 cup ½ ½ ½ Total 5.07 70g

Coconut Taro Condensed Evaporated Corn grams
milk flour mil milk (355)
Calories 270 116 123 25 cal. 70 cal. 604 119cal.
cal. cal.
Total fat 27g 0g 3g 0g 1g 31g 6.11g

Saturated fat 27g 0g 4g 0g 0g 13g 6g

Cholesterol 0mg 0mg 13mg 0mg 0mg 13mg 2.5mg

Sodium 45mg 11mg 49mg 40mg 10mgg 155mg 30.5mg

Carbohydrates 3g 28g 21g 4g 15g 71g 14g

Dietary Fiber 0g 4g 0g 0g 1g 5g 1g

Total sugar 3g 0g 21g 4g 6g 34g 7g

3g 2g 3g 2g 1g 11g 2.16g
Protein

Pottasium 0g 615g 142g 110g 125g 992g 195g

Maja Blanca using Taro Flour shelf life can last up to one week on room temperature and

one week and 4 days with refrigerator temperature.

 32

4. Evaluation of Replicates 1 to 3

Table 4.1

APPEARANCE

STUDENTS PROFESSORS
Replicate WM VI WM VI
6.5875
1 Excellent 6.4667 Excellent
2 5.8125 Very Good 5.8667 Very Good
3 5.125 Good 5.2 Good

Replicate 1 obtain the highest weighted mean of 6.5875 from the students which

is verbally interpreted as “Excellent”. However, replicate 1 obtained the highest weighted

mean of 6.4667 which verbally interpreted as “Excellent” from the Professor respondents.

The data shows that the appearance of replicate 1 obtain the highest weighted mean

of 6.5875 from the students. Students are more likely to engage in the appearance of

replicate 1 because for the appearance. However, the data shows that the replicate 1 obtain

the highest weighted mean of 6.4667 for the professors because the appearance is good

than others.

According to hutchings,1977 appearance is segmented into three categories: optical

properties, physical form, and mode of presentation. The color, gloss, translucency,

uniformity of these characteristics over the product's surface, and the appearance of

boundary condition "visual flavor" are all examples of optical properties. On the other

hand, physical form is dependent on the material's physical characteristics and visible
 33

texture, including shape, size, surface irregularity, and general "textural" or consistency

features. And last, mode of presentation, which refers to those characteristics of the offered

product that are due to the way in which material is presented, including lighting material,

contrast, phenomena, product name, wrap, and pricing.

Table 4.2

FLAVOR

STUDENTS PROFESSORS
Replicate WM VI WM VI
1 6.7125 Excellent 6.6667 Excellent
2 5.95 Very Good 5.6 Very good
3 5.6125 Very Good 5.1333 Good

Replicate 1 obtain the highest weighted mean of 6.7125 from the students which

is verbally interpreted as “Excellent”. However, replicate 1 obtained the highest weighted

mean of 6.6667 which is verbally interpreted as “Excellent” from the Professor

respondents.

The data shows that the flavor of replicate 1 obtain the highest weighted mean of

6.7125 from the students. Students are more likely to engage in the flavor of replicate 1

because for the students the flavor of replicate 2 has more taro flour, compare to the

replicate 1 which has lessened taro flour and replicate 3 which has more taro flour and

rough texture. However, the data shows that the replicate 1 obtain the highest weighted

mean of 6.6667 for the professors they prefer the flavor of replicate 1 because the flavor

has the lesser taro flour taste which is the original flavor.
 34

According to Kare (2012), the combination of taste and scent is frequently what

draws a person to appetizing and nourishing foods. Discrimination between various foods

takes place primarily through the senses of taste and smell. The amount and kind of

exocrine pancreatic secretions, as well as digestive tract activity and metabolic hormone

levels, can all be affected by taste.

Table 4.3

ODOR/AROMA

STUDENTS PROFESSORS
Replicate WM VI WM VI
1 6.8125 Excellent 6.6 Very Good
2 6.05 Very Good 5.8 Good
3 5.4625 Good 5.2 Good

Replicate 1 obtain the highest weighted mean of 6.8125 from the students which

is verbally interpreted as “Excellent”. However, replicate 1 obtained the highest weighted

mean of 6.6 which is verbally interpreted as “Very Good” from the Professor respondents.

The data shows that the appearance of replicate 1 obtain the highest weighted mean

of 6.8125 from the students. Students are more likely to engage in the odor/aroma of

replicate 1 because for the students the odor/aroma of replicate 3 has stronger smell because

the taro flour. However, the data shows that the replicate 1 obtain the highest weighted

mean of 6.6 for the professors because the odor/aroma of replicate 1 has the nicest smell

which is more like original Maja Blanca

According to lawless, 1991, the primary sensory organ involved in the perception

of food odors and volatile tastes is the sense of smell. Examples of the significance of
 35

olfactory perceptions can be found in the literature on product quality flaws as well as in

the significance of scent and flavor attributes in influencing consumer acceptance of foods.

The best judge of food fragrance and flavor quality is a person's sense of smell.

Table 4.4

TEXTURE

STUDENTS PROFESSORS

Replicate WM VI WM VI

1 8.55 Like Extremely 8.2 Like Very Much

2 7.6 Like Moderately 7.6667 Like Moderately
3 6.7375 Like Slightly 7.2 Like Moderately

Replicate 1 as the highest weighted mean of 8.55 from the students which is

verbally interpreted as “Like Extremely”. However, replicate 1 obtained the highest

weighted mean of 8.2 which is verbally interpreted as “Like Very Much” from the Professor

respondents.

The data shows that the texture of replicate 1 as the highest weighted mean of 8.55

from the students. Students are more likely to engage in the texture of replicate 1 because

for the students the Maja Blanca is soft. However, the data shows that the replicate 1 obtain

the highest weighted mean of 8.2 for the professors because the Maja Blanca is softer than

other replicates.

The development of new products, the replacement of existing products, and quality

assurance are all areas in which texture instruments are used. They regularly assist with

sensory testing during the product development process. Instrumental texture measurement
 36

can serve as a benchmark for requirements once the product has undergone early

development. Another application for these tools is in the replacement of an existing good.

The development of a product alternative is frequently a back-and-forth process, and

texturing instruments can aid in maintaining a standard. Quality control scenarios

frequently involve the usage of texture instruments (Texture Measurement in Foods, n.d.).

Table 4.5

ACCEPTABILITY

STUDENTS PROFESSORS
Replicate WM VI WM VI
1 8.675 Like Extremely 8.7333 Like Extremely
2 7.8125 Like Very Much 8 Like Very Much
3 7.0125 Like Moderately 7.1333 Like Moderately

Replicate 1 obtain the highest weighted mean of 8.675 from the students which is

verbally interpreted as “Like Extremely”. However, replicate 1 obtained highest weighted

mean of 8.7333 which is verbally interpreted as “Like Extremely” from the Professor

respondents.

The data shows that the acceptability of replicate 1 obtain the highest weighted

mean of 8.675 from the students. Students are more likely to engage in the acceptability of

replicate 1 because for the students the appearance is soft, flavor is neutral, odor/aroma is

neutral, and the texture is soft and Maja Blanca using Taro Flour is acceptable.
 37

However, the data shows that the replicate 1 obtain the highest weighted mean of

8.7333 for the professors because the appearance, flavor, odor/aroma, and texture of Maja

Blanca is acceptable. Which is replicate 1 is the original recipe.

According to Murray & Baxter, 2003, numerous elements, which may be connected

to the person, the food, or the setting in which it is consumed, have an impact on how food

is accepted. Acceptability is a hedonic (pleasure)-based subjective measure that is

influenced by a variety of factors, including the food's sensory qualities, previous exposure

to it and subsequent expectations, contextual considerations, a person's culture,

physiological status (such as hunger, thirst, and the presence or absence of illness), among

many others.
 38

5. Significant Difference in the Replication of the Product

Significant Difference in the Replication of the Product for Students

Table 5.1
Appearance Flavor Odor Texture Acceptability
Replicate Mean Mean Mean Mean Mean
1 6.5875 6.7125 6.8125 8.55 8.675
2 5.8125 5.95 6.05 7.6 7.8125
3 5.125 5.6125 5.4625 6.7375 7.0125
F = 193.99, p < F = 95.303, F= 155.473, F = 164.929, F = 154.702, p <
0.05 p < 0.05 p < 0.05 p < 0.05 0.05

VI
There is a
1 Vs 2 (MD = .77500, 1 Vs 3 (MD = 2 Vs 3 (MD = .68750,
p < 0.05) .1.46250, p < 0.05) p < 0.05)
significant
difference
There is a
1 Vs 2 (MD = .76250, 1 Vs 3 (MD = 2 Vs 3 (MD = .33750 p
p < 0.05) .1.10000, p < 0.05) < 0.05)
significant
difference
There is a
1 Vs 2 (MD = .76250 p 1 Vs 3 (MD = 2 Vs 3 (MD = .58750 p
< 0.05) .1.35000, p < 0.05) < 0.05)
significant
difference
There is a
1 Vs 2 (MD = .95000 p 1 Vs 3 (MD = 2 Vs 3 (MD = .86250 p
< 0.05) .1.81250, p < 0.05) < 0.05)
significant
difference
There is a
1 Vs 2 (MD = .86250 p 1 Vs 3 (MD = 2 Vs 3 (MD = .8000, p
< 0.05) .1.66250, p < 0.05) < 0.05)
significant
difference
 39

Significant Difference in the Replication of the Product for Professors

Table 5.2

Appearance Flavor Odor Texture Acceptability

Replicate Mean Mean Mean Mean Mean
1 6.4667 6.6667 6.6 8.2 8.7333
2 5.8667 5.6 5.8 7.6667 8
3 5.2 5.1333 5.2 7.2 7.1333
F = 10.598, p F +14.595, F = 11.773, F = 6.536, p F = 15.155, p
<0.05 p <0.05 p <0.05 <0.05 <0.05

VI
There is a
1 vs 3 (MD = 1 vs 2 (MD = 2 vs 3 (MD = 66667,
significant
1.26667, p < 0.05) 1.53333, p < 0.05) p <0.05)
difference
There is a
1 vs 3 (MD = 1 vs 2 (MD =
significant
1.06667, p < 0.05) 1.4000, p < 0.05)
difference
There is a
1 vs 3 (MD =
significant
.80000, p < 0.05)
difference
There is a
1 vs 3 (MD =
significant
1.00000, p < 0.05)
difference
There is a
1 vs 3 (MD =
significant
1.6000, p < 0.05)
difference

Significant at 0.05 level- There is significant difference in appearance, flavor, odor,

texture and acceptability. The hypothesis of no significant difference is rejected.
 40

The findings highlight the significant differences in how various pairs of

components are viewed, especially when it comes to Texture, Appearance, Flavor, Odor,

and Acceptability. The findings give important insights into the unique preferences and

assessments of each part, giving a complete overview of how respondents view various

components of the product.

There was a statistically significant difference in perceived assessment of the

product in its different components. The ANOVA and T=Test was used to determine the

significant difference among variables. Significant at 0.05 level there is significant

difference in appearance, flavor, odor, texture and acceptability. The hypothesis of no

significant difference is rejected.

 41

SUMMARY, CONCLUSION, AND RECOMMENDATION

SUMMARY

This research study entitled “Acceptability and Development of Maja Blanca using Taro

Flour. Answers the following specific problems:

Findings of the Study

1. Socio-Demographic Profile of the Respondents-Professors

Findings revealed that female professors are more likely than male professors to

engage in food innovation because out of 15 respondents, 10 are female professors in

College of Hospitality and Tourism Management participated in this study with a

frequency of 10 or 67% while the male professors with frequency of 5 or 33%. The

finding revealed that all the Professors and Faculty respondents corresponding to 100%

of the faculty were all affiliated with the CHTM department.

2. Socio-Demographic Profile of the Respondents-Students

Findings revealed that the majority of the respondents age from 21-23 years old are

more likely to engage in food innovation with frequency of 53 or 66%. The data shows

that majority of the respondents that participated in the study were female with a

frequency of 41 or 51%. The finding shows that the 8 courses/program in Wesleyan

University-Philippines has equal number of respondents with 10 or 12.5% with the total

of 100%. Lastly, it shows that the majority of the respondents are 3rd year students with

a frequency 30 or 37.5%
 42

3. Preparation

The data shows that the ingredients used to make the product is listed correctly with

accurate measurements and usage of the ingredients per recipe to ensure that the product

retains the same quality, kitchen utensils and equipment used when making the product the

researchers make sure it is sanitized and the process of the food handling. The data shows

the overall cost and expenses that the researchers spent in buying and making the product.

Lastly, the data shows then step-by-step procedure of making the product.

4. Evaluation of the replicate 1-3 (respondents)

In the appearance, data shows that replicate 1 got the highest mean of 6.5875 from the

students. While replicate 1 got the highest mean of 6.4667 from the professor. Next in the

flavor replicate 1 got the highest mean of 6.7125 from the student and replicate 1 from the

professor obtained 6.6667 highest mean. Next aroma shows in data that replicate 1 got the

highest mean from the students obtained 6.8125 while in the professor replicate 1 is the

highest mean obtained 6.6. In texture both replicate 1 got the highest mean obtained 8.55

from the students and replicate 1 from the professor got the highest mean of 8.2 and lastly

acceptability got the highest mean of 8.675 from students and for the professor replicate 1

got the highest mean of 8.7333.

5. Significant Differences in the Replication of Products

From the analysis shown, there were statistically significant among the following:

Replicate 1and 2, Replicate 1 and 3, and Replicate 2 and 3. There is a significant

difference to flavor, odor, texture and acceptability.

 43

Conclusion

This research paper conducted data gathering and analyzed the acceptability and

nutritional benefits of incorporating taro flour concentrate into the product "Maja Blanca."

The study revealed that alternating the Taro Flour into the Maja Blanca was an acceptable

alternative that not only offered various essential nutrients such as vitamin C but also

antioxidants. The Maja Blanca using taro Flour can help increase its nutritional value and

pave the way for a new flavor variation of a typical Filipino delicacy which is Maja Blanca.

This research did not enact further investigation about the potential marketability of the

Maja Blanca using Taro Flour

Through conducting various research methods and statistical data tabulations, the

variables that the respondents evaluated, ranging from the product's appearance, flavor,

aroma, texture, and Acceptability overall, were in a positive range. The acceptability rate,

according to the highest mean score of the total respondents of the study, was shown to

have a positive rating with a verbal interpretation of "like very much, " indicating that the

Maja Blanca using Taro Flour as a product.

This thesis paper highlights the Taro (Colocasia esculenta) Root as a culinary

ingredient that provides a new flavor, and as an alternative as thickener for Maja Blanca

that can be introduced to the customer, and further elevates a positive outlook on the local

taro root’s importance in terms of health benefits offered when consumed.

 44

Recommendation

1. The researchers recommend the future researchers to optimize the innovative use

of Taro Flour on Maja Blanca and the twists and fusion from this product is highly

recommended.

2. Taro Root or Colocasia Esculenta is available locally, therefore it can be used for

the business. Farming community may encourage to grow and harvest more Taro

root.

3. The researchers recommend this to Local Government Unit it align with sustainable

agriculture and economic development, presenting culinary identity.

4. The researchers recommend this study to local farmers to cultivate taro for making

this product presenting an opportunity for sustainable agriculture.

5. The researchers recommend this to Entrepreneurs for future business idea and

presenting it to the market.

6. The researchers recommend the future researchers the use of other variant of Taro

Root like Cyrtosperma (giant swamp taro) because of its high nutrients content. The

use of this variant is also recommended because of their nutrients, price and

availability.
 45

Acceptability and Development of Maja Blanca using Taro Flour

Fo r Pro f e s s o r
Repl i cat e No. ____
Nam e of E val uat or : __________S ex: __ _ P osi t i on: _________________________
No. of year s i n t eachi ng: ________ S ubj ect Taught : __________________ _______

Hi ghest E ducat i onal At t ai nm ent : __________ Rel evant Tr ai ni ng at t ended: _______

Cer t i f i cat i on E xam ( e. g. , NCI I ): ______________
Di r e c t io n:
Th i s r e c i p e is a n e x a m pl e o f a p r o d u ct f o r mu l at e d b y r e s e a r ch e r s . Th e o u t co m e o f t hi s
r e c i p e wi ll b e s e r v ed t o yo u fo r a n a ly si s o f i ts a c c e p t ab il it y. As yo u h av e f i ni sh e d
t a st in g t h e fo od /d e ss e r t , k in dl y i nd i c at e o r r a t e a c c o rd in g t o th e r a ti ng s c al e s b el ow.
P l e a s e do no t t a lk a bo ut th e s a mp l es d u ri ng th e t a st in g . Any c o m m en ts a nd su gg e st io ns
m a y i n f lu e n c e th e o pi ni on a n d r a t in g s o f ot h e rs . P l e a s e wr i t e y ou r
c o m m e nt s/ su gg e st io ns i n t h e sp a c e p ro vi d ed b e l ow.
I f y ou a r e t as ti ng m o r e th a n o n e r e ci p e at a t i m e , pl e as e d ri nk wa t e r b e fo r e
t a st in g ot h e r s a m pl e s/ o r r e pl i c at e s . Th a nk yo u .

Appearance (Attractive, Shape) Flavor (Tasty) Odor/Aroma

_____ 7 Excellent (E) _____ 7 Excellent (E) _____ 7 Excellent (E)
_____ 6 Very Good (VG) _____ 6 Very Good (VG) _____ 6 Very Good (VG)
_____ 5 Good (G) _____ 5 Good (G) _____ 5 Good (G)
_____ 4 Average (A) _____ 4 Average (A) _____ 4 Average (A)
_____ 3 Fair (F) _____ 3 Fair (F) _____ 3 Fair (F)
_____ 2 Poor (P) _____ 2 Poor (P) _____ 2 Poor (P)
_____ 1 Very Poor (VP) _____ 1 Very Poor (VP) _____ 1 Very Poor (VP)

Kindly give your honest comments/suggestions for the improvement of our product:
1 Appearance (Attractive, Shape)

2 Flavor (Tasty)

3 Odor/Aroma

Texture (Firm, Though, tender, soft, crisp) Acceptability

_____ 9 Like extremely _____ 9 Like extremely
_____ 8 Like very much _____ 8 Like very much
_____ 7 Like moderately _____ 7 Like moderately
_____ 6 Like slightly _____ 6 Like slightly
_____ 5 Neither like or dislike _____ 5 Neither like or dislike
_____ 4 dislike slightly _____ 4 dislike slightly
_____ 3 dislike moderately _____ 3 dislike moderately
_____ 2 dislike very much _____ 2 dislike very much
_____ 1 dislike extremely _____ 1 dislike extremely

Kindly give your honest comments/suggestions for the improvement of our product:
1 Texture (Firm, Though, tender, soft, crisp)
2 Acceptability
Thank You!
 46

Acceptability and Development of Maja Blanca using Taro Flour

Fo r Pro f e s s o r
Repl i cat e No. ____
Nam e of E val uat or : __________S ex: __ _ P osi t i on: _________________________
No. of year s i n t eachi ng: ________ S ubj ect Taught : __________________ _______
Hi ghest E ducat i onal At t ai nm ent : __________ Rel evant Tr ai ni ng at t ended: _______
Cer t i f i cat i on E xam ( e. g. , NCI I ): ______________
Di r e c t io n:
Th i s r e c i p e is a n e x a m pl e o f a p r o d u ct f o r mu l at e d b y r e s e a r ch e r s . Th e o u t co m e o f t hi s
r e c i p e wi ll b e s e r v ed t o yo u fo r a n a ly si s o f i ts a c c e p t ab il it y. As yo u h av e f i ni sh e d
t a st in g t h e fo od /d e ss e r t , k in dl y i nd i c at e o r r a t e a c c o rd in g t o th e r a ti ng s c al e s b el o w.
P l e a s e do no t t a lk a bo ut th e s a mp l es d u ri ng th e t a st in g . Any c o m m en ts a nd su gg e st io ns
m a y i n f lu e n c e th e o pi ni on a n d r a t in g s o f ot h e rs . P l e a s e wr i t e y ou r
c o m m e nt s/ su gg e st io ns i n t h e sp a c e p ro vi d ed b e l ow.
I f y ou a r e t as ti ng m o r e th a n o n e r e ci p e at a t i m e , pl e as e d ri nk wa t e r b e fo r e
t a st in g ot h e r s a m pl e s/ o r r e pl i c at e s . Th a nk yo u .

Appearance (Attractive, Shape) Flavor (Tasty) Odor/Aroma

_____ 7 Excellent (E) _____ 7 Excellent (E) _____ 7 Excellent (E)
_____ 6 Very Good (VG) _____ 6 Very Good (VG) _____ 6 Very Good (VG)
_____ 5 Good (G) _____ 5 Good (G) _____ 5 Good (G)
_____ 4 Average (A) _____ 4 Average (A) _____ 4 Average (A)
_____ 3 Fair (F) _____ 3 Fair (F) _____ 3 Fair (F)
_____ 2 Poor (P) _____ 2 Poor (P) _____ 2 Poor (P)
_____ 1 Very Poor (VP) _____ 1 Very Poor (VP) _____ 1 Very Poor (VP)

Kindly give your honest comments/suggestions for the improvement of our product:
1 Appearance (Attractive, Shape)

2 Flavor (Tasty)

3 Odor/Aroma

Texture (Firm, Though, tender, soft, crisp) Acceptability

_____ 9 Like extremely _____ 9 Like extremely
_____ 8 Like very much _____ 8 Like very much
_____ 7 Like moderately _____ 7 Like moderately
_____ 6 Like slightly _____ 6 Like slightly
_____ 5 Neither like or dislike _____ 5 Neither like or dislike
_____ 4 dislike slightly _____ 4 dislike slightly
_____ 3 dislike moderately _____ 3 dislike moderately
_____ 2 dislike very much _____ 2 dislike very much
_____ 1 dislike extremely _____ 1 dislike extremely

Kindly give your honest comments/suggestions for the improvement of our product:
1 Texture (Firm, Though, tender, soft, crisp)
2 Acceptability
Thank You!
 47

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Aiman Asaduddin.,Utiya Nabila Maulani (2021, April) Taro Ice Cream: Addition of
Colocasia esculenta Stem to Improve Antioxidants Activity in Ice Cream.
Researchgate:https://www.researchgate.net/publication/351158712_Taro_Ice_Cream_Ad
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Emerson S. altobar., Felix Jhed T. Bernales (2016, October) Utilization of Taro in Butter
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3_pbjKr6b1CAWr_GJOHlJ_LDkfqKLhc
Ashok Gnanasekaran (2018 January) Taro (Colocasia esculenta): An overview
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vYf2NS42YGWHLsiZI3wp1jNL9wBeaxJGVkzi8rsctE
Muge Ertop (2019 July) Evaluation of taro [ Colocasia Esculenta (L.) Schott] flour as a
hydrocolloid on the physicochemical, rheological, and sensorial properties of milk
pudding.
Researchgate:https://www.researchgate.net/publication/334464477_Evaluation_of_taro_
Colocasia_Esculenta_L_Schott_flour_as_a_hydrocolloid_on_the_physicochemical_rheol
ogical_and_sensorial_properties_of_milk_pudding
Kathleen M. Zelman, MPH, RD, LD (2022 November) Health Benefits of Taro Root
Webmd: https://www.webmd.com/diet/health-benefits-taro-
root?fbclid=IwAR04TUsNw5WyBR7s6m3m9mWZ1Ty5YWZfvpLcrw_HqVlh8n9Iry24Yrc3_LM