This study was conducted to determine the possibility of replacing some amount of the wheat flour used in the preparation of snack items such as doughnut, polvoron, and palitao. The Indigenous source of wheat flour replacement were langka and tiessa seeds. The proportion of wheat flour replaced in the preparation of the snack items constitute the treatments evaluated. These include 0% replacement or 100%-0% wheat flour indigenous flour mixture (T1), 25% replacement of 75%-25% mixture (T2). 50% replacement or 50%-50% mixture (T3), and 75% replacement or 25%-75% mixture (T4).

A panel of ten evaluators evaluated the products based on color and appearance, texture, flavor and aroma, and overall acceptability using the Hedonic scale. Using the ten evaluators as replication, the Completely Randomized Design (CRD) was used to analyze the qualities of the snack items.

Results of the study revealed that tiessa seeds had a flour yield of 54.8% while langka seeds had 51.6%.

Comparable color was observed in doughnut and polvoron made from different wheat and langka seed flour proportions. Palitao made from pure glutinous rice flour had the best quality in terma of color. The appearance of doughnut is not affected by the different flour proportions. Polvoron made from pure wheat flour and from 75%-25% flour proportion and palitao made from 100% glutinous rice flour gave the best quality in terms of appearance.

Doughnut and polvoron made from pure wheat flour and from 75%-25% flour proportions, and palitao made from 100% glutinous rice flour have superior quality in terms of smoothness. All the flour combinations produced doughnute with comparable qualities in terms of dryness. Polvoron made from 100% wheat flour and 75%-25% wheat and langka seed flour mixture have superior quality in terms of dryness. Palitao made from pure glutinous rice flour had the best quality in terms of moistness. The cohesiveness of doughnut is not influenced by wheat and langka seed flour proportions while polvoron made from pure wheat flour had the best quality in terms of cohesiveness. Doughnut made from pure wheat flour and 50%-50% mixture and palitao made from 100% glutinous rice flour exhibited the best quality in terms of tenderness.

The aroma of the three snack items studied is not influenced by the proportions of wheat and langka seed flour. Doughnut made from pure wheat flour and 50%-50% mixture and palitao made from 100% glutinous rice flour gave the best quality in terms of flavor. Polvoron's flavor in not affected by langka need flour.

Doughnut made from pure wheat flour. from 75%-25% and 50%-50% wheat and langka seed flour proportions had the best quality in terms of acceptability. Palitao made from pure glutinous rice is the most acceptable while the proportions of flour combinations did not influence the acceptability of polvoron.

Polvoron made from pure wheat flour and from 50%-50% wheat and tiessa seed flour mixture exhibited the best quality in terme of color while pure wheat produced the doughnut with the best appearance. Palitao made from 100% glutinous rice flour gave the best qualities in terms of color and appearance. Wheat and tiessa seed flour proportions did not influence the color and appearance of doughnuts.

The smoothness, cohesiveness and tenderness of doughnut are affected by the different wheat and tiessa seed flour not proportions. Doughnuts made from 100%-0%, 75%-25%, and 50%-50% wheat and tiessa seed flour mixtures had the best qualities in terms of dryness. The smoothness of polvoron is not affected by wheat and tiessa seed flour mixtures but in terms of dryness, the 100% wheat flour produced the best. Palitao made from pure glutinous rice flour are the best in terms of smoothness. moistness, cohesiveness and tenderness.

The aroma of doughnut, polvoron and palitao is not influenced by wheat (or glutinous rice flour in the case of palitao) and tiessa seed flour proportions. The same trend was observed in the flavor of doughnut.

Polvoron made from 100%-0%. 50%-50%, and 25%-75% wheat and tiessa seed flour mixtures had the best quality in terms of flavor while palitao made from 100% glutinous rice flour is the best in terms of flavor.

The acceptability of doughnut and polvoron is not affected by different wheat and tiessa seed flour combinations. In the case of palitao, the 100%-0% glutinous rice and tiessa need flour mixture is the most acceptable.

Overall, 50%-50% wheat and langka seed flour proportions and 75%-25% wheat and tiessa seed flour are recommended for making doughnuts. A mixture 25%-75% wheat and langka seed flour or wheat and tiessa seed flour is more preferred in making polvoron. Neither langka nor tiensa seed flour is recommended as substitute for glutinous rice flour in making palitao.

Considering that langka and tiessa seeds are free, the cost and return analysis revealed that doughnut, polvoron, and palitao made from the treatments with the least proportion of wheat (or glutinous rice flour for palitao) flour gave the highest net profit.

Thesis (Master of Science-Home Technology)

Includes appendices and bibliographical references