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VOL. 6, ISSUE 6 (2021)
Acceptability of turmeric (Curcuma longa L) powder polvoron
Authors
Victoria E Tamban, Criselda A Gonzales, Margarita A Galang, Marlyn P Lazaro
Abstract
This study aimed to determine the sensory acceptability of turmeric (Curcuma longa L) powder as the main ingredients in making polvoron as to taste, odor/aroma, color, texture, and general acceptability. A panel of thirty evaluators from members of a particular organization purposely picked, which consist of five fathers, ten mothers, and fifteen teenagers. It employed the experimental research design. In determining the acceptability of different samples, a 9 point hedonic scale was used, Mean and Standard Deviation in determining the level of acceptability and Analysis of Variance (ANOVA) in determining significant differences among samples. Three samples were used with different proportions. Sample A composed of 15 grams turmeric powder, Sample B consisting of 7.5 grams turmeric powder and Sample C is composed of 4.2 grams turmeric powder, with same proportion of ingredients such as 200 grams all-purpose flour, 150 grams white sugar, 4 grams lemon extract, and 200 grams butter. The results revealed that the most acceptable composition among the three samples is sample C in terms of taste, odor, color, texture, and general acceptability. Based on the results of this study, the researcher concluded that there is a significant difference between the three samples in terms of its sensory evaluation. The researchers recommended that the most acceptable product must be tested for shelf-life and also include the technology readiness of the product. It is also recommended to apply the product and the process for utility model certification before transferring it to the community or for commercialization.
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Pages:9-12
How to cite this article:
Victoria E Tamban, Criselda A Gonzales, Margarita A Galang, Marlyn P Lazaro "Acceptability of turmeric (Curcuma longa L) powder polvoron ". International Journal of Advanced Scientific Research, Vol 6, Issue 6, 2021, Pages 9-12
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