This study determined the general acceptability in terms of taste, appearance/color, aroma, flavor/taste, texture and the effects of protease (oryza sativa) on the desirability of puto made from hard rice (wag-wag). Sensory evaluation was made by ten (10) laboratory panelists using the 9-point Hedonic Scale. Data gathered were analyzed with the use of Analysis of Variance (ANOVA) for a completely randomized design (CRD).
Result of the study showed "highly significant" differences in the appearance/color and texture of the finished products. The steamed rice cake (puto) with papain and soaked for 10 minutes had a "desirable" texture among the experimental treatments. The experimental treatments were adjudged to be "less desirable" and acceptable as compared to the control in in terms of color and appearance, texture, flavor and taste in puto preparation.

Includes appendices and bibliographical references