Home⇛LPU - Laguna Journal of International Tourism and Hospitality Management⇛vol. 5 no. 2 (2023)

Development Soy Tart with Sensory Analysis, Chemical Analysis, and Proximate Analysis

Arren Alcantara | Nicole Amazona | Christine Rose Hari | Allenn Jazereen Laja | Francez Kyle Ocampo

Discipline: food and beverage studies (non-specific)

 

Abstract:

In this study, soy milk and sweet potato were utilized in the food development of deserts. Dessert is one of the comfort foods of people, and Filipinos are also fond of sweet treats, but they usually experience common symptoms of being lactose intolerant. Filipinos commonly experience diarrhea, bloating and gas. By using soy milk and sweet potato to make the formulation, the nutrients and minerals can be preserved and can partially support our local farmers and resolved the common experience of Filipinos when indulging in sweets. The soy tart was subjected to sensory analysis in terms of appearance, taste, texture, smell, and general acceptability. It has undergone chemical analysis in terms of the lactose content, vitamin C content, and iron content of the soy tart. The soy tart was also subjected to proximate analysis.



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