Optimization of Ubi Kinampay (Dioscorea Alata) Egg Tart Crust through modified baking parameter

This study explores the optimization of Ubi Kinampay (Dioscorea alata) egg tart crust through modified baking parameters to enhance its texture, sensory qualities, and overall consumer appeal. Ubi Kinampay, known for its distinct flavor and vibrant color, was incorporated into the tart crust while evaluating the effects of varying temperature, baking time, and blind baking methods. Using a design of experiments, three baking treatments were assessed: T1 (lower temperature, longer baking time), T2 (higher temperature, shorter baking time), and T3 (blind baking method). The crusts were analyzed based on aroma, taste, appearance, texture, and overall acceptability. Statistical analyses were conducted to evaluate the collected data. Descriptive statistics, including means and standard deviations, summarized the central tendencies and variability of the samples. Inferential statistical tests, such as Analysis of Variance (ANOVA) and t-tests, compared treatment effects based on the study’s design and objectives. A significance level of p < 0.05 determined statistical significance, and post-hoc tests identified specific differences among treatment groups. The analysis validated the hypotheses and clarified findings related to the nutritive value and sensory evaluation of the products. Findings from this research provide insights into optimizing baking conditions for a highly palatable Ubi Kinampay egg tart crust, improving its market potential. The results also serve as a foundation for developing innovative baking techniques that can enhance local food production and support the expansion of Ubi Kinampay-based bakery products for wider commercial and export opportunities.