POTATO AND MALUNGGAY AS ALTERNATIVE INGREDIENTS FOR PIE CRUST

Abstract

This study aimed to evaluate the acceptability of potato and malunggay as alternative ingredients for pie crust. The descriptive type of research was utilized in this study. One hundred ten (110) Third Year and Fourth Year BSHM students of Baliuag University enrolled during the Second Semester of School Year 2017-2018 were chosen as the participants of the study. Acceptability of the product was tested with interview and product evaluation as research instruments. The results of the study showed that potato and malunggay are acceptable ingredients for pie crust considering the following factors: appearance, taste, texture and aroma. The respondents also considered potato and malunggay as alternative ingredients to pie crust as nutritious and innovative. The study recommends that a flavoring ingredient can still be added to the pie crust to further improve its flavor and increase its marketability.

Keywords: acceptability, alternative, crust, malunggay, potato, product development