This study determined the sensory traits of indigenous rice-based steamed cake (puto) enriched with malunggay and carrots. It determined the quality of the finished products, expressed in terms of disability of the color and appearance, the texture, flavor and taste and the general acceptability of the finished products.
Sensory evaluation was made by ten food panelists using a scorecard in a 9- point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine the significant difference among treatments.
The results of the study showed no significant differences observed in the color and appearance of the experimental treatments with that of the control. The texture of the finished products on the experimental treatments was rated to be as "desirable" as the control. Treatment 2 with a proportion of one-half cup white rice and one and one-half cups ulikan (red) rice obtained a "very desirable" flavor and taste among the experimental treatments. The experimental treatments were adjusted to be acceptable in the preparation of steamed rice cake (puto).

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

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