Going local?: assessment of arrowroot (Maranta Arundinacea L.) flour as flour substitute in pandesal making in the Philippines

Date

2022

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Asst. Prof. Von Ryan M. Ebron

Abstract

This study was conducted to assess whether arrowroot flour can be a floursubstitute to pandesal making. This study was conducted to determine the acceptability of pandesal made from arrowroot flour. Different percentages of arrowroot flour were used in testing the acceptability. A sensory evaluation questionnaire was used in evaluating the criteria of different arrowroot flour treatments. The evaluation was based on the following criteria: (1) appearance, (2) odor, (3) taste, (4) texture and (5) general acceptability and were then evaluated by 20 selected participants. Results showed that the T1 (control) had the highest average score (7.8, Like very much) for the general acceptability, followed by the pandesal of Treatment 3 (7.5, Like very much), Treatment 2 pandesal (6.8, Like moderately) and Treatment 4 pandesal (6.7, Like moderately). With these results, this means that arrow may be used as an ingredient for pandesal in the country. Given a more comprehensive study, arrowroot flour can serve as an alternative ingredient in the production of breads in the country. Thereby, helping address the problem of heavy dependence of imported flour, at the same time, help our local farmers by supporting them to grow arrowroot for bread and other potential in the future.

Language

English

LC Subject

Arrowroot flour, Assessment, Acceptability, Sensory evaluation

Location

UPLB College of Human Ecology (CHE)

Document Type

Thesis

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