Production and Evaluation of TRIO Pancake Mix

Florida  Laceda,

Production and Evaluation of TRIO Pancake Mix

Discipline: Education

Abstract:

The main objective of this paper was to determine the production and evaluation of TRIO (Jackfruit Seeds, Sweet Potato, and Taro Flours) Pancake Mix with 30%, 40%, and 50% proportions to the pancake consumers, pancake sellers and pancake makers who live in Pasig City. Experimental method of research was utilized with survey questionnaire as the data gathering instrument. This study also used the nine Hedonic rating scale for the evaluation and five Likert scale for the production of TRIO Pancake Mix. The result of the TRIO Pancake Mix physiochemical analysis showed that the developed product contains the following: (a) 4.86 mg of iron per 100 g ;(b) 80.8 g of carbohydrates of 100 g; (c) a pH of 6.99 at 20.3 °C; (d) 3.49 g moisture per 100g; and (e) a lead content of 0.25** ug/g. In addition, The evaluations of the production cost, supply availability, and consumer demand of the TRIO Pancake Mix of 30%, 40%, and 50% proportion are mostly Very High Potential (VHP) since the ingredients are affordable and competitive in price, available locally all year round, and can meet the demands of the consumers. To further improve the product, comments and suggestions were given by the respondents.

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