Formulation, analyses, and acceptability of root-crops kropek

This study was conducted to develop root-crops kropek. The products of this study were evaluated as to sensory qualities and acceptability in terms of appearance, aroma, taste and crispiness. Significant differences in the sensory qualities and acceptability were also determined. Shelf-life of root-crops kropek was also determine and submit the best product (cassava kropek) for microbial and proximate analysis. The study was a developmental- experimental research that used the Completely Randomized Design (CRD), with three (3) treatments in three trials. Scorecards with Nine Point Hedonic Scales was utilized in the collection of data. The analysis included the calculation of arithmetic means and the application of Analysis of Variance (ANOVA) to detect significant differences among treatments. The sensory qualities of root-crops kropek were evaluated by 10 semi-trained panelist and the general acceptability was evaluated by 100 consumers. The results from the sensory evaluation shows that Treatment A (Cassava Kropek) was the best in all quality attributes. As to the general acceptability of Root-crops Kropek data reveals that Treatment A (Cassava Kropek) was the most preferred among the three treatments which was "Liked Extremely" by the consumer, while Treatment B (Sweet Potato Kropek) and Treatment C (Taro Kropek) followed closely with mean score having qualitative description of “Liked Very Much”. The significant difference was observed in the appearance and aroma of the Root-crops Kropek, whereas taste and crispiness showed no significant difference. Furthermore, based on the consumer's acceptability as a whole there was a significant difference among the three treatments in terms of the sensory qualities of the Root-crops Kropek in favor of treatment A. Upon testing the proximate analysis of the best product, it was found out that there was a substantial amount of nutrients needed for human body. The root-crops kropek were safe for human consumption as the results of microbial analysis of the product and based on the BFAD standard for microorganism test for products belonging to the Snack Foods category.