Conceptual Paradigm

The following paradigm shows the interrelatedness of the different variables.

INPUT PROCESS OUTPUT

-Cassava Flour Preparation of making Acceptability of cassava

Cassava Polvoron flour in making polvoron
-Tools, Utensils, in terms of:
and Equipments Treatment Cassava All purpose
use in making flour flour -Appearance (contrast)
cassava polvoron.
A 300g + 200g -Aroma (fragrance)
-Other ingredients B 250g + 250g
C 200g + 300g -Flavor (toasted cassava)
in making polvoron
D 500g + 0g
-Texture (smoothness)
-Sensory evaluation of the finished
product -Overall acceptability

-Data analysis

-Evaluation of the product in terms of

appearance, aroma, flavor, texture, and
overall acceptability

FEEDBACK

Figure1. Schematic Diagram Shows the Relationship of Variables.

The input includes of the Cassava flour, other ingredients in making polvorons, utensils, tools, and
equipment to be used in the process includes the preparations and conducting of making cassava
polvorons subdivided into 4 Treatments A,B,C,D; Sensory evaluation of the finished product and data
analysis. The output would be the Acceptability of the product in terms of Appearance, Aroma, Texture,
Flavor, and Overall acceptability.