Purple Yam (Dioscorea alata) Crackers

Abstract

The study was conducted at the HM Laboratory Room, Capiz State University Pilar Campus, Natividad, Pilar, Capiz, on October 16, 2024. It aimed to determine the acceptability of Purple Yam (Dioscorea alata) Crackers in terms of appearance, taste, texture, and general acceptability. The study also sought to identify significant differences among the treatments and analyze their cost and yield. The experimental method was utilized, following a Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. A sensory evaluation sheet, based on a five-point hedonic scale, was used to collect data from a panel of evaluators composed of five (5) faculty members and forty-five (45) students. Statistical tools such as the mean and ANOVA were used to analyze the gathered data. Results revealed significant differences in terms of taste, texture, and general acceptability among the treatments, while no significant difference was found in terms of appearance. The study provided insights into the acceptability of Purple Yam Crackers and highlighted the variations among the treatments based on sensory evaluation.