TARO (Colocasia esculenta) FLOUR IN MAKING CRUST OF EMPANADITAS

Abstract

This study evaluated the sensory acceptability of empanaditas crusts formulated with different proportions of taro (Colocasia esculenta) flour as a substitute for wheat flour. Using a randomized complete block design (RCBD), four treatments (100% wheat, 25% taro, 50% taro, and 75% taro substitution) were prepared and evaluated by 60 panelists composed of students, teachers, and homemakers. Sensory characteristic, including appearance, aroma, texture, taste, and overall acceptability, were assessed using a five-point hedonic scale. Data were analyzed using the Kruskal–Wallis test and Dunn’s post-hoc comparisons. Results revealed significant differences among treatments across most sensory attributes. The 25% taro flour substitution was rated highest in general acceptability, while higher substitution levels were less preferred due to darker color and firmer texture. Findings suggest that taro flour can be successfully incorporated at up to 25% substitution to improve product diversity while maintaining consumer acceptability.