Mindoro [Philippines] banner food product development: acceptability of cookies made from varying proportions of wild yam (Dioscorea villosa) flour
2010
Pajarillo, N.L. | Bautista, L.L. | Villanada, C.E. | Pasion, V.L. | Orpiano, R.G., Occidental Mindoro State Coll., Murtha Campus, San Jose, Occidental Mindoro (Philippines)
As an initial endeavor to develop a Mindoro banner product, 'nami' or wild yam (Dioscorea villosa) was used. This crop is a staple food of the Mangyans of Mindoro. The study was conducted to determine the acceptability of cookies with varying proportions of 'Nami' flour. Treatment levels were T0 (control, 100% wheat flour), T1 (75% wheat flour +25% 'Nami' flour), T2(50% wheat flour +50% 'Nami' flour), T3 (75% wheat flour +25% 'Nami' flour) and T4 (100% 'Nami' flour). Products were rated by 75 evaluators as to taste, color, aroma, and texture using Hedonic Rating Scale. Weighted mean, standard deviation, ANOVA and LSD were used. Comparable acceptability was found between 'nami' cookies and the commercial product, However, the use of 100% 'nami' flour got significantly low taste. The use of 50% ans 100% 'nami' significantly reduced color acceptability. There was no significant effect on aroma, but texture was significantly reduced. 'Nami' flour can be used in the preparation of cookies but other ingredients should be added to improve texture and taste. The use of quality indicators that would not rely on sensory evaluation was recommended for more reliable results. Nutritional and chemical content must also be evaluated.
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