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RESEARCHERS: ANNA MARIE B. BOLIGOR SANDRA CLAIRE D. SINAHON Alternative Sandwich Spread from Sweet Potato (Ipomoea batatas)

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Presentation on theme: "RESEARCHERS: ANNA MARIE B. BOLIGOR SANDRA CLAIRE D. SINAHON Alternative Sandwich Spread from Sweet Potato (Ipomoea batatas)"— Presentation transcript:

1 RESEARCHERS: ANNA MARIE B. BOLIGOR SANDRA CLAIRE D. SINAHON Alternative Sandwich Spread from Sweet Potato (Ipomoea batatas)

2 Background of the Study Sandwiches are easy to prepare Unhealthy consumption of preservative-loaded foods Sweet potatoes are healthy Sweet potatoes are affordable and can be easily bought in local markets

3 Statement of the Problem This study deals with the feasibility of sweet potato as an ingredient in making a sandwich spread

4 Statement of the Problem Sub-problems: What are the characteristics of the different sandwich spread samples in terms of color, texture, aroma, taste, and consistency? Is there a significant difference among the characteristics of the sandwich spread samples in terms of color, texture, aroma, taste, and consistency? What is the acceptability of the different sandwich spread samples? Is there a significant difference in the acceptability of the different sandwich spread samples?

5 Hypotheses There is no significant difference among the different sweet potato sandwich spread samples in terms of their color, texture, aroma, taste, and consistency. There is no significant difference among the different sweet potato sandwich spread samples in terms of their general acceptability.

6 Scope and Delimitation Limited to the feasibility of sweet potato in making a healthy sandwich spread Aims to determine which of the three samples is the most acceptable Evaluation of the three samples was according to their characteristics and their general acceptability. A board of 30 evaluators was chosen among the students of MSU-IIT IDS.

7 Methodology Preparation of sweet potato and other ingredients Mixing all ingredients and blended with a blender Put into separate glass containers and stored in a refrigerator

8 Results and Discussion CharacteristicsSample ASample BSample C Color4.21 (Yellow) 4.47 (Yellow) 4.83 (Yellow) Texture4.13 (Slightly Smooth) 4.03 (Slightly Smooth) 4.33 (Smooth) Aroma4.03 (Pleasant) 3.57 (Pleasant) 4.27 (Very Pleasant) Taste4.07 (Very sweet) 3.50 (Very Sweet) 4.23 (Sweet) Consistency4.10 (Very Thick) 4.13 (Very Thick) 4.20 (Not So Thick) Table 1. Characteristics of Sweet Potato Sandwich Spread Samples

9 Results and Discussion Sample ASample BSample C Final7.37 (Like Very Much) 6.67 (Like Moderately) 7.70 (Like Very Much) Table 2. General Acceptability of Sweet Potato Sandwich Spread Samples

10 Results and Discussion CharacteristicsP-ValueInterpretation Color0.0001There is a significant difference between the three samples. Texture0.2520There is no significant difference between the three samples. Aroma0.0054There is a significant difference between the three samples. Taste0.0025There is a significant difference between the three samples. Consistency0.6850There is no significant difference between the three samples. Table 3. Difference Between the Three Samples of Sweet Potato Sandwich Spread

11 Results and Discussions CharacteristicsP-ValueInterpretation Acceptability0.0136There is a significant difference between the three samples Table 4. Difference Between the Acceptability of the Three Sweet Potato Sandwich Spread Samples

12 Summary of Findings All three samples has  two cups of ground sweet potato  2 teaspoons of calamansi extract  ¼ teaspoon of vanilla  10 tablespoons of white sugar Sample A has 1 cup of evaporated milk Sample B has 1 cup of soy milk Sample C has 1 cup of coconut milk.

13 Summary of Findings Thirty evaluators were chosen to rate the products on a score sheet, given the Score Card and Hedonic Scale as their guides. Kruskal-Wallis Test was used to determine whether the samples have a difference in various characteristics. Sample A and Sample B are yellow, slightly smooth, have pleasant aroma, very sweet, and have very thick consistency. Sample A is liked very much by the evaluators, while Sample B was liked moderately. Sample C, on the other hand, is yellow, smooth, has a very pleasant aroma, sweet, and not so thick consistency and is liked very much by the evaluators.

14 Conclusions  Sandwich spread can be made with sweet potato.  Different samples vary in characteristics such as color, aroma, and taste.  They do not differ when it comes to texture and consistency.  They differ in terms of general acceptability.

15 Recommendations  Use another kind of sweet potato.  Try using powdered milk.  Put in more sugar or other sweeteners.  Add salt for better palate.  Observe the shelf-life of the sandwich spread.

16 End. Thank you. God bless. ^_^


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