Varied Root Crops Flour as Crust for Tart-Making

Abstract

The study was conducted to determine the acceptability of cassava, sweet potato, gabi china and ubi flour as crust for tart-making. Specifically, it aimed to determine the qualitative description (appearance, aroma, taste and texture) of the flour; find out which of the crust for tart-making from root crops is most acceptable in appearance, aroma, taste and texture; find out if there is a significant difference in the acceptability of crust for tart-making from the root crops. This study used the Completely Randomized Design (CRD) using four (4) treatments in three replications. The evaluation of the product was done by (5) Food Technology professors, (3) HRM professors and (2) HE teachers. In terms of appearance, cassava and sweet potato used as crust for tart making was “Liked Very Much”; gabi china was “Liked Moderately” and ubi flour was “Liked Slightly”. In terms of aroma, cassava was “Liked Very Much”; sweet potato flour was “Liked Moderately”, gabi china flour was “Liked Slightly”, and ubi flour was “Neither Liked or Disliked” In terms of taste, cassava was “Liked Very Much”; sweet potato was “Liked Moderately”, gabi china flour was “Liked Slightly”, and ubi flour was “Neither Liked or Disliked”. Considering texture, cassava was “Liked Vey Much”, sweet potato flour was “Liked Moderately”, gabi china was “Liked Moderately” and ubi flour was “Liked Slightly” by the evaluators. The four kinds of flour from the root crops made into crust for tart-making was “Liked Very Much” by the evaluators, considering the four sensory qualities. There were significant differences in the acceptability of the flour from the root crops made into crust tart-making in favor of cassava flour.