Home⇛Psychology and Education: A Multidisciplinary Journal⇛vol. 48 no. 9 (2025)

Polvoroot: Innovating Polvoron Utilizing Taro Root (Colocasia Esculenta) as Primary Ingredient

Chelsea Diabordo

Discipline: Food Science

 

Abstract:

Taro root, scientifically known as Colocasia esculenta, is one of the least utilized crops in the Philippines, but it holds promise due to its nutritional value and innovative food applications. The objectives of this study are to develop an alternative version of the traditional polvoron by incorporating taro flour into the formulation, resulting in a new product called "Polvoroot." It investigates sensory acceptability and market potential of polvoron using taro flour to partially replace wheat flour in three formulations: T1 (50% taro flour:50% wheat flour), T2 (67% taro flour:33% wheat flour), and T3 (80% taro flour:20% wheat flour). A total of 30 trained respondents participated in sensory evaluations using the 9-point hedonic scale to assess color, aroma, texture, taste, and overall acceptability. The incorporation of taro in the variants resulted in a much higher level of dietary fiber and micronutrient content compared to the control. T1 would be the preferred formulation among those treatments, and it had the best scores for all sensory parameters. With that conclusion, taro flour can be a viable, nutritious, and environmentally friendly ingredient for snack manufacturing. This innovation will contribute to the value addition of indigenous crops and the promotion of local agriculture. The application of the T1 formulation as a utility model is recommended for further development, nutritional advocacy, and entrepreneurial application in the food education environment.



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