ACCEPTABILITY OF TARO FLOUR IN MAKING POLVORON

Chapter 1

Introduction

There is no Filipino gathering, big or small, where food does not play a starring role. Whether it

is held in a restaurant or at home, the host makes sure that the guests are warmly welcomed,

well entertained and generously served with carefully selected dishes to suit the occasion.

Guests are treated like family when they come to our homes. This is why Filipinos are known for

their hospitality. Our generosity and friendliness toward foreigners and fellow Filipinos alike are

traits that are deeply entrenched in our culture. Guests, even strangers, are always pleasantly

received in our homes. Often Filipinos go out of their way to make the visitor comfortable. It is a

trait not confined to the rich and educated but can be found among the masses as well. This

Filipino hospitality is not only observed in the Philippines but it is also found wherever Filipinos

live in communities around the world. Filipino shows their hospitality by serving snacks to family,

friends or even strangers.

One of the favorite’s snacks of every Filipino is the Polvoron. Polvoron is a type of shortbread

popular in Spain and its former colonies in Latin America and the Philippines. As its name which

comes from the Spanish word polvo (“powder” or “dust”) suggests, it’s a soft, crumbly confection

made of flour, milk, sugar, fat, and nuts.While the traditional Filipino version uses powdered full

cream milk, toasted flour, sugar, and butter or margarine, other ingredients such as ube (purple

yam), strawberry, pinipig (crispy rice), cashew, and cookies are also commonly added as flavor

variants. The mixture is shaped into small portions using tin molds and then wrapped

individually in colorful cellophane or Japanese paper to maintain freshness. Taro is a starchy

root crop with edible leaves and has provided good nutrition to Pacific Islanders for hundreds of

years. It is known by several names; taro, talo, dalo. Varieties of taro vary in colour and size.

Taro is not grown commercially in New Zealand and all supplies are imported from the Pacific

Islands. Taro is a plant widely produced in tropical areas for its underground corms. Taro corms

are highly perishable owing to their high moisture content. In order to limit post‐harvest losses
and improve the production and consumption, production and utilization of taro flour have been

envisaged. This study aimed to explore alternative polvoron ingredients by using taro flour.

Objectives of the Study

This study aims to find the Acceptability of taro flour in making polvoron. Particularly this aims:

1. To determine the acceptability of taro flour in making polvoron in terms of taste, appearance,

and marketability.

2. To determine the acceptable levels and ratio of taro flour as substitute in making polvoron.

3. To find out if the taro flour can be substitute as a regular flour in making polvoron

Conceptual Framework

Figure 1.0

Independent Variable Dependent Variable

Acceptability
Indicators ACCEPTABILITY OF

TARO FLOUR IN
Taste MAKING POLVORON
Texture
Aroma

Figure 1.0 showed the dependent variable which include the acceptability indicators consisting

of taste, color, and aroma and dependent variable is Acceptability of Taro Flour in Making

Polvoron.

Scope and Delimitation of the Study

This study is limted to the acceptability of taro flour in making polvoron.

Time and Place of the Study

 This study is conducted at the experimental area of Mambusao, Capiz from May 1, 2021

to July 2021.

Significance of the Study

The results of this study will be beneficial to the following:

Student. Results of this study will be a valuable guide to students. This will inform them

of the Acceptability of Taro Flour in making Polvoron. .

Instructors. Results of the study will serve as reference Acceptability of Taro Flour in

making Polvoron.

Food Makers. Results of the study will serve as reference Acceptability of Taro Flour as

an ingredients in making Polvoron .

Future Researchers. This study may also serve as reference to other researchers who

would like to undergo studies along this area in the future.

Definition of Terms

The terms used in the study were operationally defined as follows:

Taro is a large-leaved tropical Asian plant (Colocasia esculenta) of the arum family grown

throughout the tropics for its edible starchy corms and cormels and in temperate regions for

ornament.

Taro Flour is a white, edible powder made from the crushed root of the Colocasia

esculenta plant.

Polvoron is a semi-sweet concoction made of toasted flour, powdered milk, sugar, and

butter.

Taste is the sensation of flavor perceived in the mouth and throat on contact with a substance.

Aroma a distinctive, pervasive, and usually pleasant or savory smelL.

 Chapter II

Review of Related Literature

Polvoron is a semi-sweet concoction made of toasted flour, powdered milk, sugar, and butter.

This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to

locally as “pinipig” is added.There are several recipes for this Filipino treat that are available

today. There are the cookies and cream, peanut, chocolate, and many more. The polvoron

recipe that we have here is the classic and simplest.

Root crops ( cassava, sweet potato, taro and yam ) are the main staple food in the Pacific

countries of Solomon Islands, Tonga and Vanuatu. Root crop production in these countries is

mainly centred on small plots of land where the crops are grown primarily for home

consumption. The crops are harvested only when needed and very little processing is carried

out. A few commercial farms do exist and are centred close to urban markets. As each country

faces an increase in its urban population and an increase in the production of export orientated

cash crops, the production of local, staple crops have been affected. This has led to a greater

dependency on the importation of staple commodities such as rice and convenience foods such

as wheat flour bread and snack foods. Due to the perishability of root crops, the difficulty of

transporting the crops within the country and the lack of developed market outlets, only an

estimated 10% of the total root crop production of the Solomon Islands and Vanuatu are

marketed locally. In Tonga, locally marketed root crops amount to about 10 - 20% total national

production. The prices of root crops traded on the local market are therefore relatively higher

than the price of imported staple food commodities. The above situation is creating an increased

dependency on overseas markets to supply the basic food consumption needs of each country.

National food security can thus be jeopardised and balance of payments can become a serious

problem for the exchequer. Lack of knowledge in the area of food processing in the Pacific

Islands hinders the development in preservation, value adding or increasing the convenience of
locally grown commodities for the local market. On the other hand, products such as jam,

sauces, bread, biscuits, noodles, cakes and even fruit juice could be made locally. Such

processing activities and enterprises could generate additional employment and income

opportunities at both household and commercial levels.

(http://www.fao.org/3/x5049e/x5049E01.htm)

A study investigated the effects of using taro flour as partial substitution of wheat flour in

balady bread (Egyptian bread) making with substitution levels of 5,10,15 and 20% on the

farinograph, extensograph properties of the produced doughs, organoleptic properties and

chemical composition of the produced bread. The Farinograph results showed that the increase

of substitution level increase the water absorption and dough weakening but decrease the

mixing time and dough stability, while the results of extensograph showed that dough energy,

the resistance to extension and the proportional number decreased with the increasing the taro

flour level in the flour blends, while the dough extensibility increased. While the organoleptic

evaluation showed that the substitution of wheat flour with taro flour up to 10 % produce bread

similar to the control (wheat bread) in all the organoleptic properties. Also, the increase of the

taro flour level resulted in decreasing in the crude protein and ether extract while, ash, total

carbohydrates and fiber contents increased. It could be concluded that the substitution of wheat

flour with taro flour in bread making with substitution level up to 10 % produce bread with

rheological and organoleptic properties similar to the wheat flour bread. Application of taro flour

in cookie (biscuit) formulations was tested. Snap-type cookie formulations with taro flour as one

of the major ingredients were developed by first modifying the taro flour and wheat flour ratios,

followed by modification of the taro flour, wheat flour, sugar and shortening ratios. A formulation

with the same proportion of taro flour, shortening and sugar, a lesser amount of wheat flour and

good dough handling was selected for sensory evaluation. A drop-type chocolate chip cookie

formulation was developed by replacing 51% of the wheat flour with taro flour in a commercial
formulation. Both cookie formulations developed were subjected to taste evaluation and were

found to be highly acceptable.

(https://www.researchgate.net/publication/229974736_Application_of_taro_flour_in_cookie_for

mulation)

This chapter reviews the technological transformation of taro into baked products, snacks and

other ready-to-use taro products, in order to identify potential technological developments. Up to

15% of taro flour can be used in bread, while in cookies a level of 60% can be used. The

tropics, Asia and the Pacific Islands might be the major areas where taro is being used in

bakeries and snacks. Various products are actually produced in industries based on extrusion

and some of these are pasta, meat analogs, and puffed snacks. The quality of the product

obtained depends not only on the raw material used, but also on the temperature and pressure

conditions, and the type of die used at the end of the channels. Taro flour has been the subject

of extrusion to obtain various types of snacks. In particular, taro was extruded into noodles by

adjustment of dough temperature and moisture content.

(https://www.researchgate.net/publication/307437118_Bakery_Products_and_Snacks_based_o

n_Taro_Production_Processing_and_

Taro, which is from the family Araceae, is a widely-produced tuber in tropical and semi-tropical

areas for its underground corms. The different varieties of taro such as dasheen, eddo and kalo

are popular in many parts of the world. The digestibility of taro makes this tuber unique because

of its small starch grains and hypoallergenic qualities. The method of processing can affect

physico-chemical and functional properties of taro flour. Taro flours possessing a higher water

absorption capacity and a higher water solubility index give gels with a higher consistency

index. Achu is a mashed taro paste traditionally obtained by cooking fresh corms until softened,

followed by peeling and pounding in a mortar to obtain a smooth and homogeneous paste. Taro
has a higher amount of starch than potatoes or sweet potatoes. The starch in taro itself is about

four-fifths amylopectin and one-fifth amylose.

(https://www.researchgate.net/publication/307445088_Taro_Flour_Achu_and_Starch_Productio

n_Processing_and_Technology)
 Chapter III

Research Methodology

Research Design

Experimental design will be applied in this study. This research is aimed to study the

Acceptability of Taro Flour in Making Polvoron. Since this study is a quantitative type of

research, the researcher will use words to fully interpret the data.

Context and Participants

The respondents of this study will be selected teacher, student, parents, and future

researcher, Ten (10) teacher, Ten (10) students, and Ten (10) parents with the total of thirty (30)

respondents who will taste the Polvoron made in Taro Flour and answer the questionnaire.

Place of the Study

This study will be conducted in Mambusao, Capiz on July 2021.

Sampling Design

This study utilized thepruposive sampling. This is one of the non-radom sampling. The present

study utilize this sampling technique because some of the respondents refuse to participate in

the study.

Instruments of the Study

A researcher’s made respondent form was the main instruments used.

 Gathering Procedure

The validated questionnaire was personally administered by the researcher to intended

respondents with the approval of research advisor. Retrieval of the questionnaires was done

after the repsondents had finish answering it.

Data Analysis

Mean and verbal interpetations using the Likert scale was used to determine the acceptability of

taro flour in making polvoron.

Polvoron Recipe

Materials needed:

 Mixing bowl

 Measuring cups and spoons

 Wooden spoon

 Saucepan

 Japanese paper or cellophane

 Polvoron molder

Polvoron Ingredients:

 4 cups all-purpose flour

 2 cups powdered milk

 1 1/2 cup melted butter

 2 cups sugar

Procedure on how to make Polvoron:

1. On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring

constantly to avoid burning.

2. Remove the pan and transfer the mixture into a big bowl.
3. Add the powdered milk, and toss for another 3-4 minutes.

4. Add sugar and melted butter. Mix well.

5. Fill the polvoron mould with the mixture, press it hard by using a spoon, then release it. If it is

still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron

without it crumbling straight away.

6. Place the polvoron in an airtight container, then chill in the fridge until firm.

7. Carefully wrap the polvoron individually in japanese paper or cellophane.

8. Keep the polvoron refrigerated until you want to eat them. You can store them on the fridge

for about a week, or you can freeze them.

Experimental Treatments:

Figure 2.0

Treatment A 4 CUPS OF REGULAR FLOUR O CUPS TARO FLOUR

Treatment B 3 CUPS OF REGULAR FLOUR 1 CUP TARO FLOUR
Treatment C 2 CUPS OF REGULAR FLOUR 2 CUP TARO FLOUR
Treatment D 1 CUP OF REGULAR FLOUR 3 CUP TARO FLOUR

Figure 2.0 shows the experimental design and treatments of the study.

Process in Making Taro Flour

Figure 3.0

Washing Slicing Sun Drying

of Taro Roots of Taro Roots of Taro Roots Grinding Packaging

Figure 3.0 shows the process in making Taro Flour