Camote-ube puto : a development study /
Baso, Kimberly S.
Camote-ube puto : a development study / Kimberly S. Baso, Ma. Bianca C. Monte, and Felix I. Oaquiera Jr. - 119 leaves.
Undergraduate Theses (BSHM) - Hospitality Management.
Includes bibliographic references.
Sweet potato commonly referred to (Ipomoea batatas), a plant grown for its tuberous roots in tropical, subtropical and warm-temperate regions. The Sweet potato study aimed to improve its underappreciated status by introducing a delicious dessert. This initiative not only sought to elevate the root crops recognition but also aimed to positively impact local communities and farmers by creating a market demand for the root crops. The researchers formulated three (3) sample products with different measurements of Camote flour. Employing a developmental method and descriptive method, the study assessed the sensory qualities and acceptability of Camote-Ube Puto in terms of appearance, aroma, taste and texture. We chose 45 randomly selected respondents from Antipolo, Buhi, Camarines Sur, as well as 5 purposively selected food experts from Camarines Sur Polytechnic Colleges. Weighted mean and ranking were the statistical instruments used to analyzed data. The findings of this study revealed that Sample 1 was the most preferred sample among the three samples. The findings showed that every sample was highly acceptable. According to the results, using 60 grams of sweet potato flour and 40 grams of all- purpose flour is generally highly acceptable. These findings collectively highlight the favorable sensory profile of Sample 1, emphasizing its high acceptability among the participants. It is recommended to use the recipe of Sample 1 in making Camote-Ube Puto. This study can be a source of information for the community, and it can be realized that sweet potatoes can be made even more delicious and turned into desserts that will be enjoyed by Generation Z, children, and adults.
Camote-ube puto : a development study / Kimberly S. Baso, Ma. Bianca C. Monte, and Felix I. Oaquiera Jr. - 119 leaves.
Undergraduate Theses (BSHM) - Hospitality Management.
Includes bibliographic references.
Sweet potato commonly referred to (Ipomoea batatas), a plant grown for its tuberous roots in tropical, subtropical and warm-temperate regions. The Sweet potato study aimed to improve its underappreciated status by introducing a delicious dessert. This initiative not only sought to elevate the root crops recognition but also aimed to positively impact local communities and farmers by creating a market demand for the root crops. The researchers formulated three (3) sample products with different measurements of Camote flour. Employing a developmental method and descriptive method, the study assessed the sensory qualities and acceptability of Camote-Ube Puto in terms of appearance, aroma, taste and texture. We chose 45 randomly selected respondents from Antipolo, Buhi, Camarines Sur, as well as 5 purposively selected food experts from Camarines Sur Polytechnic Colleges. Weighted mean and ranking were the statistical instruments used to analyzed data. The findings of this study revealed that Sample 1 was the most preferred sample among the three samples. The findings showed that every sample was highly acceptable. According to the results, using 60 grams of sweet potato flour and 40 grams of all- purpose flour is generally highly acceptable. These findings collectively highlight the favorable sensory profile of Sample 1, emphasizing its high acceptability among the participants. It is recommended to use the recipe of Sample 1 in making Camote-Ube Puto. This study can be a source of information for the community, and it can be realized that sweet potatoes can be made even more delicious and turned into desserts that will be enjoyed by Generation Z, children, and adults.