• Bernie S. Bayogos

ABSTRACT The study measured the acceptability of turmeric powder mixed with usual polvoron recipe. It aimed to answer the following questions: (1) What is the level of acceptability of turmeric powder as to 20 grams, 40 grams, 60 grams, proportion as evaluated as to appearance, taste, texture, and aroma? (2) Is there significant difference on the acceptability of 20 grams, 40 grams and 60 grams proportion of turmeric powder when evaluated as to appearance, taste, texture, and aroma? This study used convenience sampling technique which involved one hundred twelve (112) students and faculty and staff of Iloilo State College of Fisheries. Respondents were given a sensory evaluation checklist to evaluate the product. Mean and overall acceptability level were measured with the use of hedonic scale to answer statement 1 and 2. The three proportions, 20 grams turmeric powder, 40 turmeric powder and 60 grams turmeric powder, underwent sensory evaluation to determine its acceptability. The evaluation showed that as to 20 grams of turmeric powder, both students and faculty staff evaluated in terms of appearance as “highly acceptable” while texture, taste, and general acceptability both students and faculty and staff evaluated the product as “extremely acceptable” and in terms of aroma, students evaluated as “highly acceptable”, and faculty and staff evaluated as “extremely acceptable”. As to 40 grams of turmeric powder, in terms of appearance, students evaluated the product as “highly acceptable” while faculty and staff evaluated the product as “extremely acceptable”. In terms of aroma, texture, taste, and general acceptability, both students and faculty and staff evaluated the product as “extremely acceptable”. As to 60 grams of turmeric powder, in terms of appearance, students evaluated the product as “highly acceptable” while faculty and staff evaluated the product as “extremely acceptable”. In terms of aroma, texture, taste, and general acceptability, both students and faculty and staff evaluated the product as “extremely acceptable”. There is no significant difference between variables. The result shows that the p-value between variables is higher than .05 alpha level of significant. Therefore, the null hypothesis is not rejected.

Sensory Evaluation, Acceptability, Turmeric Polvoron

"Sensory Evaluation as a Tool in Determining the Acceptability of Polvoron with Turmeric (curcuma longa L.) Powder", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 6, page no.f330-f336, June-2024, Available :http://www.jetir.org/papers/JETIR2406537.pdf

"Sensory Evaluation as a Tool in Determining the Acceptability of Polvoron with Turmeric (curcuma longa L.) Powder", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 6, page no. ppf330-f336, June-2024, Available at : http://www.jetir.org/papers/JETIR2406537.pdf