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

Nonciar Refardo; Jazz P. Gonzales; Leah G. Maquiling; Joa H. Jao

doi:10.31893/multiscience.2023013

Keywords:

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.
References
1. Alam MK (2021) A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trends in Food Science & Technology 115:512-529.
2. Berčík J, Paluchová J, Neomániová K (2021) Neurogastronomy as a tool for evaluating emotions and visual preferences of selected food served in different ways. Foods 10:354.
3. Breeding A, RI M (2020) Diversity of Traditional Rice Varieties and Their Medicinal Benefits for Human Benefits. Life Sciences Leaflets 124:20-25.
4. Chen J, Rosentha A (2015) Modifying Food Texture and Structure. Woodhead Publishing.
5. Chivenge P, Sharma S (2019) Precision agriculture in food production: Nutrient management. In International workshop on ICTs for precision agriculture 12.
6. Doblon-Merilles RP, Quimbo MS (2019) Sensory evaluation of malunggay (Moringa oleifera) polvoron with sesame seeds. Int J Sci Res Eng Dev 2:660-674.
7. El‐Sheikha AF, Ray RC (2017) Potential impacts of bioprocessing of sweetpotato: Review. Crit Rev Food Sci & Nutr 57:455–471.
8. FAO (2016) Crop Production Data. Available at: http://www.fao.org/faostat/en/#data/QC. Accessed on: December 29, 2016.
9. Foegeding EA, Daubert CR, Drake MA, Essick G, Trulsson M, Francisco V, Figueirinha A, Neves BM, Garcíarodríguez C, Lopes MC, Cruz MT, Batista MT (2011) Cymbopogon citratus as source of new and safe anti-inflammatory drugs: bioguided assay using lipopolysaccharide-stimulated macrophages. Journal of Ethnopharmacology 133:818-827.
10. Kemp SE, Hort J, Hollywood T (2018) Descriptive Analysis in Sensory Evaluation. Wiley Blackwell
11. Lowe (2007) Sensory Analysis. Available at: http://www.esac.pt/noronha. Accessed on: May 15, 2021.
12. Llamera EM (2018) Enhancing processing capability of indigenous people in Albay [Philippines] using sweet potato plus food products. In International Conference on Nutrition-Sensitive Agriculture and Food Systems: Strategic Approaches to Nutrition-Sensitive Agriculture and Food Systems in Southeast Asia,,Tagaytay City (Philippines), 7-10 Nov 2018. Interdisciplinary Studies Center for Food and Nutrition Security.
13. Padilla DD, Saddul OI, Laborde GMR (2016) Development of a Healthy, Nutritious, and Delicious Tiesa (Pouteria campechiana) Polvoron. Journal of International Scholars Conference-ALLIED HEALTH 1:31-37.
14. Padmaja G, Sheriff JT, Sajeev MS (2012) Food uses and nutritional benefits of sweet potato. Fruit, Vegetable and Cereal Science and Biotechnology 6:115-123.
15. Schiffman SS, Graham BG (2000) Taste and smell perception affect appetite and immunity in the elderly. European journal of clinical nutrition 54:S54-S63.
16. Splengler (2009) The influence of food odor exposure on satiation and food choice. Available at: https://sensing. Kanicaminota. Us /2013/01/How – color-affects- your perception-of-food/. Accessed on: March 6, 2023.
17. Soriano MK, Tapalla N, Seranillo C, Coral T, Bastida MA, Tolato A (2020) Viability of Taro Flour as Ingredients of Polvoron at Bestlink College of the Philippines, SY 2019–2020. Ascendens Asia Singapore–Bestlink College of the Philippines Journal of Multidisciplinary Research 2.
18. Vanderbilt (2015) How color affects your perception of food. Available at: http://sensing.Konicaminolta.Us/2013/02/how-color-affectsyour perception-of food.
19. Wang N, Cui X, Duan Y, Yang S, Wang P, Saleh S, Xiao Z (2021) Potential health benefits and food applications of rice bran protein: research advances and challenges. Food Reviews International 1-24.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to cite

Refardo, N., Gonzales, J. P., Maquiling, L. G., & Jao, J. H. (2023). Acceptability of sweet potato (Ipomoea batatas) flour and toasted rice (Orayza sativa) powder as base ingredients in making polvoron. Multidisciplinary Science Journal, 5(2), 2023013. https://doi.org/10.31893/multiscience.2023013

[1] Alam MK (2021) A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trends in Food Science & Technology 115:512-529.

[2] Berčík J, Paluchová J, Neomániová K (2021) Neurogastronomy as a tool for evaluating emotions and visual preferences of selected food served in different ways. Foods 10:354.

[3] Breeding A, RI M (2020) Diversity of Traditional Rice Varieties and Their Medicinal Benefits for Human Benefits. Life Sciences Leaflets 124:20-25.

[4] Chen J, Rosentha A (2015) Modifying Food Texture and Structure. Woodhead Publishing.

[5] Chivenge P, Sharma S (2019) Precision agriculture in food production: Nutrient management. In International workshop on ICTs for precision agriculture 12.

[6] Doblon-Merilles RP, Quimbo MS (2019) Sensory evaluation of malunggay (Moringa oleifera) polvoron with sesame seeds. Int J Sci Res Eng Dev 2:660-674.

[7] El‐Sheikha AF, Ray RC (2017) Potential impacts of bioprocessing of sweetpotato: Review. Crit Rev Food Sci & Nutr 57:455–471.

[8] FAO (2016) Crop Production Data. Available at: http://www.fao.org/faostat/en/#data/QC. Accessed on: December 29, 2016.

[9] Foegeding EA, Daubert CR, Drake MA, Essick G, Trulsson M, Francisco V, Figueirinha A, Neves BM, Garcíarodríguez C, Lopes MC, Cruz MT, Batista MT (2011) Cymbopogon citratus as source of new and safe anti-inflammatory drugs: bioguided assay using lipopolysaccharide-stimulated macrophages. Journal of Ethnopharmacology 133:818-827.

[10] Kemp SE, Hort J, Hollywood T (2018) Descriptive Analysis in Sensory Evaluation. Wiley Blackwell

[11] Lowe (2007) Sensory Analysis. Available at: http://www.esac.pt/noronha. Accessed on: May 15, 2021.

[12] Llamera EM (2018) Enhancing processing capability of indigenous people in Albay [Philippines] using sweet potato plus food products. In International Conference on Nutrition-Sensitive Agriculture and Food Systems: Strategic Approaches to Nutrition-Sensitive Agriculture and Food Systems in Southeast Asia,,Tagaytay City (Philippines), 7-10 Nov 2018. Interdisciplinary Studies Center for Food and Nutrition Security.

[13] Padilla DD, Saddul OI, Laborde GMR (2016) Development of a Healthy, Nutritious, and Delicious Tiesa (Pouteria campechiana) Polvoron. Journal of International Scholars Conference-ALLIED HEALTH 1:31-37.

[14] Padmaja G, Sheriff JT, Sajeev MS (2012) Food uses and nutritional benefits of sweet potato. Fruit, Vegetable and Cereal Science and Biotechnology 6:115-123.

[15] Schiffman SS, Graham BG (2000) Taste and smell perception affect appetite and immunity in the elderly. European journal of clinical nutrition 54:S54-S63.

[16] Splengler (2009) The influence of food odor exposure on satiation and food choice. Available at: https://sensing. Kanicaminota. Us /2013/01/How – color-affects- your perception-of-food/. Accessed on: March 6, 2023.

[17] Soriano MK, Tapalla N, Seranillo C, Coral T, Bastida MA, Tolato A (2020) Viability of Taro Flour as Ingredients of Polvoron at Bestlink College of the Philippines, SY 2019–2020. Ascendens Asia Singapore–Bestlink College of the Philippines Journal of Multidisciplinary Research 2.

[18] Vanderbilt (2015) How color affects your perception of food. Available at: http://sensing.Konicaminolta.Us/2013/02/how-color-affectsyour perception-of food.

[19] Wang N, Cui X, Duan Y, Yang S, Wang P, Saleh S, Xiao Z (2021) Potential health benefits and food applications of rice bran protein: research advances and challenges. Food Reviews International 1-24.

Abstract

References

How to cite