Technology Process And Standardization Of Sweet Potato (Ipomoea Batatas Linn.) Pie

Abstract

Sweet potato locally known as “camote” was studied to determine its effects to Camote Pie. Crust and filling preparations was subjected to organolyptic tests using the 9-point hedonic scale in terms of food attributes by the different panelists that include food experts, students and professors. There were four treatments as to Crust: T1 is a mixture of 210g all-purpose flour and 70g camote flour, T2 is 140g all-purpose flour and 140g camote flour, T3 is 70g all-purpose flour and 210g camote flour and T4 is pure 280g camote flour. For filling preparation T1 is a mixture of 2 cups cooked camote and 1 cup evaporated milk, T2 is 2 ½ cup camote, ¾ cup milk and ¼ cup water, T3is 3 cups camote, ½cup milk and ½ cup water and T4 is 3 ½ cups camote, ¼ cup milk and ¾ cup water. Results showed that in terms of odor, texture, flavor and general acceptability all the treatments for fillings were rated like very much while for crust the texture and flavor were rated like moderately. Analysis of Variance (ANOVA) showed that there is a high significant mean difference on the respondents’ group/panelists’ perception for crust and filling texture, odor, and flavor but no significant difference on camote pie general acceptability. Nutrition facts of camote pie for 900g content based on 2015 RENI PDRI adult requirements of 19-29 years old male showed that calories (kcal) is 13%, cholesterol (mg) is 30%, total carbohydrate is 15% and protein is 8%.