Home⇛ISTRADOR: Research Journal on Education, Technology and Innovation⇛vol. 2 no. 1 (2024)

Physicochemical Analysis, Acceptability, And Marketability Of Pacoco Tortilla

Michael P. Braga

Discipline: food sciences

 

Abstract:

This study aimed to determine the Physicochemical analysis, and the level of acceptability and marketability of PaCoCo (Paragis Extract, Corn Kernel, and Coconut Pulp) tortilla with 25 grams, 50 grams, and 75 grams formulations for selected tortilla consumers, tortilla sellers, and tortilla makers of the three barangays ( Brgy. Inarawan, Brgy. Dela Paz, and Brgy. Mayamot) in Antipolo City, Rizal, during the School Year 2023-2024. Furthermore, this study sought answers as to how the Pacoco tortilla was produced out of paragis extract, corn and coconut pulp as the ingredients, the physicochemical analysis of the Pacoco product in three different formulations in terms of iron, carbohydrates, pH level, and moisture content, the evaluation of the three groups of respondents relative to appearance, aroma, color, tastes and texture the test on significant differences, if any, in the evaluation of the respondents relative to the criteria on the level of acceptability, the evaluation on the level of marketability as regards supply availability, production cost and consumer demand, the test on significant differences, if any, was also determined on the level of marketability in relation to the criteria given including the solicited comments and suggestions of the respondents for any improvement needed on the product.



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