DEVELOPMENT OF MUFFIN ENRICHED WITH TUGI (Dioscorea esculenta): A PRODUCT INNOVATION

Liriolyn  B. Pacursa,; Annalene Grace  E. Co,; Manuel  De Guzman,

DEVELOPMENT OF MUFFIN ENRICHED WITH TUGI (Dioscorea esculenta): A PRODUCT INNOVATION

Liriolyn B. Pacursa | Annalene Grace E. Co | Manuel De Guzman

Abstract:

The purpose of this study was to assess the sensory acceptability of Tugi (Dioscorea esculenta) in varied quantities in baking muffins in terms of appearance, fragrance, taste, texture, and overall acceptability. Fifty respondents were selected at random from a barangay in Maddela, Quirino. The study included three treatments: two that used Tugi in varied amounts, and one that did not use Tugi at all as a control variable. The completed items were rated by respondents using a modified sensory assessment score sheet based on a fivepoint hedonic scale. Mean, t-test, and Pearson r correlation were the statistical techniques employed. Overall, the results showed that baked muffins with no tugi and 500 g were fairly acceptable by the evaluators, however baked muffins with 250 g of Tugi were quite loved. The acceptance of the various treatments varied significantly in terms of flavor, smell, texture, and overall acceptability.

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