Assessment of the acceptability, proximate properties, and product cost of amylase-enhanced mixed cassava and sweet potato syrup

The variety of goods obtained from root crops, particularly cassava and sweet potatoes, is getting low, thereby affecting their sustainability. The researcher has produced a syrup by combining cassava and sweet potato starch. This study evaluated the sensory acceptability, proximate characteristics, and production cost of a blend of cassava and sweet potato syrup with amylase. The procedure involves boiling cassava starch with purified water for 30 minutes; thereafter, amylase enzyme is incorporated into the slurry. The enzyme is stirred and combined with the slurry, converting it into a liquid, and then simmered for 30 minutes until it attains a syrupy consistency. The nutritional analysis and physicochemical evaluation of food products were performed at DOST CAR utilizing various methodologies. The technique included ash determination by the Gravimetric Method, which entails weighing samples prior to and subsequent to the ash determination procedure. Total carbs were determined based on the Philippine Food Composition Tables (FNRI), which provide extensive information on the chemical and nutritional composition of foods. Crude lipids were extracted via the Soxhlet extraction method, which entails heating a solvent to facilitate lipid extraction. The Kjeldahl method, which involves digesting the sample in concentrated sulfuric acid followed by pH adjustment, was employed to determine crude protein. The moisture content was assessed using the oven method, wherein a representative sample of the food material is placed into a pre-weighed dish and heated in a preheated oven at a designated temperature. The ALne-Eynon Constant Volumetric Method was employed to quantify sugar content, ascertained using Fehling's solution. The pH was evaluated utilizing the Potentiometric Method/AOAC 945.27, which quantifies the electrical potential of a solution with an electrode to ascertain the pH level. These approaches yielded significant insights into the chemical and nutritional composition of the food products. This study employed hedonic scaling, a 9-point hedonic scale that has been utilized in food science for over six decades, to assess cassava syrup. The brain's production of numerical values and categories of numbers is essential for choosing measurement methods. The research assessed parametric statistical analysis of scaling data and investigates alternatives, including simple ranking using the hedonic R-Index signal detection method. Judges ingested the cassava, cleansed their lips, and observed intermissions. They assessed the position on the scale that most precisely reflects the flavor of the food, taking into account their distinct preference for cassava syrup. The study seeks to ascertain the classification of cassava syrup as advantageous, harmful, or neutral. The study employed a weighted mean to analyze the data, determined by multiplying the values in the dataset and aggregating the results. The formula for the weighted mean is expressed as Σwx / Σw, where Σ denotes summation and w signifies weights. One-way ANOVA is a statistical technique employed to compare means across groups. The study revealed that the syrup containing 1/4 teaspoon of amylase exhibited a marginally favored appearance, but the syrup with 1/2 teaspoon demonstrated a moderate preference. The third sample with 1 teaspoon of amylase exhibited a significant preference, demonstrating a slight inclination towards clarity and uniformity. The participants preferred the syrup containing 1/2 teaspoon of amylase compared to the other options. The study indicated that syrups containing 1/4 teaspoon of amylase had a marginally preferred aroma, but those with 1/2 teaspoon demonstrated a moderately preferred aroma. The participants favored the syrup containing 1/2 teaspoon of amylase compared to the alternatives, with a mean intensity of 6.09 and a pleasantness rating of 5.93. The study revealed that syrups with varying amylase concentrations elicited distinct preferences. The initial syrup, comprising 1/4 teaspoon of amylase, had a moderate inclination towards sweetness, but the subsequent syrup displayed a slight preference. The third syrup, which contained 1 teaspoon of amylase, exhibited a moderate preference, with participants liking the initial flavor. The research indicated that syrup containing 1/4 teaspoon of amylase was marginally favored by tasters. The second syrup was moderately preferred, whilst the third possessed a relatively esteemed texture. The participants preferred the syrup consistency with 1 teaspoon of amylase compared to the alternatives. The study indicated that participants favored the syrup formulation with 1/2 teaspoon of amylase compared to the others. The syrup containing 1/2 teaspoon of amylase had a somewhat more favorable appearance, aroma, flavor, and texture. The syrup mixture with 1/2 teaspoon of amylase had the highest preference, with a weighted mean of 6.07. The syrup mixture containing 1/2 teaspoon of amylase was deemed satisfactorily acceptable by most respondents.