Technology Process and Consumer Acceptability of Sweet Potato (Ipomoeae batatas L.) Pie

Abstract

This study aimed to determine the technology process and consumer acceptability of sweet potato pie utilizing sweet potato (Ipomoea batatas L.) as the primary ingredient. Specifically, it described the standardized production process of Camote Pie, evaluated its sensory attributes in terms of aroma, texture, flavor, and general acceptability, and identified the most acceptable formulation among different treatments. An experimental research design was employed using four formulations of crust and filling preparations. Fifty-one (51) panelists composed of food experts, Hospitality Management students, and Technology and Livelihood Education students participated in the sensory evaluation using a 9-point Hedonic Scale. Results revealed that Treatment 1, consisting of 210 g all-purpose flour and 70 g camote flour for the crust, and 2 cups cooked camote with 1 cup evaporated milk for the filling, obtained the highest acceptability ratings. The overall mean acceptability rating was interpreted as "Like Very Much." Nutrient analysis further showed that the product contained appreciable amounts of carbohydrates, protein, and dietary fiber. Analysis of Variance (ANOVA) indicated significant differences among treatments in selected sensory attributes, while general acceptability showed no significant difference. The findings suggest that Sweet Potato Pie has strong potential for commercialization as a nutritious and acceptable value-added sweet potato product.