Acceptability, Marketability and Physicochemical Analysis of Chiliyamis Dinner Roll
Jocelyn Inocencio
Discipline: Education
Abstract:
This study aimed to determine the level of acceptability, marketability and physicochemical analysis
of chiliyamis dinner roll in three proportions in Marikina City during the school year 2020 to 2021.
This study employed the descriptive experimental method of research in order to determine the
acceptability, marketability and physicochemical analysis of the produced dinner rolls with paragis,
chili leaves and purple yam powder. There were thirty (30) teenagers, thirty (30) young adults, and
thirty (30) adults who served as respondents of the study. Based on the results, the three groups of
respondents evaluated the level of acceptability of the chiliyamis dinner roll as Very Acceptable
(VA) in terms of appearance, aroma, color, taste, and texture, while on its level of marketability in
terms of supply availability, consumer demand, and production cost was Very High Potential (VHP)
for teenagers and High Potential (HP) for young adults and adults. The physicochemical analysis of
the prepared chiliyamis dinner rolls in different proportions shows the presence of carbohydrates and
fats, a pH level of 5.87, 5.83, and 5.80 consecutively, and a moisture content of 16.51%, 18.52%, and
20.49% consecutively. Comments and suggestions were given by the respondents for further
improvement of the product.
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