Acceptability of sweet potato (Ipomoea batatas) flour and toasted rice (Orayza sativa) powder as base ingredients in making polvoron

Abstract

This study aimed to develop a polvoron made from sweet potato and rice coffee as based ingredients. This descriptive study utilize mean to determine the level of acceptability of the respondents to the product. Each sensory quality of the sweet potato and rice coffee polvoron was rated on a Likert scale of 1 to 5. There were 150 respondents who were conveniently selected which composed of 25 household and 25 vendors from Sta.Cruz, Davao del Sur, 25 household and 25 vendors from Sulop, Davao del Sur, and 25 students and 25 faculty/staff from UM Digos College. The respondents’ assessment in terms of palatability obtained a mean score of 4.63 (SD = 0.688), considered as the most acceptable. Texture obtained a mean score of 3.87 (SD = 0.665), which described as more acceptable. Aroma obtained a mean score of 4.72 (SD = 0.490), considered as the most acceptable. Color obtained a mean score of 4.68 (SD = 0.489), considered as the most acceptable and appearance obtained a mean score of 4.80 (SD = 0.451), considered as the most acceptable. The overall average rating of the product obtained a mean score of 4.54 (SD = 0.40). Moreover, the product described to be highly acceptable in terms of palatability, texture, aroma, color and appearance. The data revealed that sweet potato and rice coffee can be base ingredients of polvoron. Thus, it is recommended that the texture shall be more refined. The product can be a good input for startup.