This study was conducted to find out the sensory characteristics and acceptability of blending corn flour and carrot flour to decrease the wheat flour proportion in the preparation of siomai wrapper. Specifically, the study delved on the physical characteristics, the level of desirability and the degree of acceptability of the experimental siomai wrapper.
Results revealed the physical characteristics of the experimental treatments to have a moderately dark color, pliable and tender texture and well blended flavor and taste. The desirability level on the quality of the finished products showed a moderately desirable color and appearance and desirable texture of the experimental treatments than the control treatment. Treatments 4 and 5 on the other hand, were adjudged to have the most desirable flavor and taste among the experimental treatment and were also considered to be the most acceptable among all the finished products in making siomai wrapper. There were significant differences noted in color and taste among the experimental treatments and the control treatment.

Keywords: Siomai wrapper, degree of acceptability, level of desirability

Thesis (Bachelor of Science in Hospitality Management)

Includes appendices and bibliographical references