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Acceptability of Palawan Sasema as a Local Delicacy

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• Volume 4,Issue 1, Jan. 2017

Year:

2017

Type of Publication:

Article

Keywords:

Palawansasema, Sasema, Palawan Flour, Wheat Flour, Swamp Taro, Cyrtospermachamissonis

Authors:

• Pagatpatan, Andres C.
• Morante, Tirso A.
• Lagramada, Cecilia G.
• Yodico, Conchita C.

Journal:

IJIRES

Volume:

4

Number:

1

Pages:

65-70

Month:

January

ISSN:

2349-5219

BibTex:

@article{815, author = "Andres C. Pagatpatan and Tirso A. Morante and Cecilia G. Lagramada and Conchita C. Yodico", abstract = "Sasema, which is served during parties and other gatherings, is a locally known delicacy in Guiuan, Eastern Samar Philippines. It belongs to the dry food category, made from wheat flour and wrapped like a candy. It is produced and patronized by local consumers. This study focused on the development of Sasema using the Palawan flour as substitute to the all-purpose flour. Specifically, the study worked along the following objectives: 1) to evaluate the quality characteristics of the Palawan Sasema; 2) to determine the acceptability level of the product; and 3) to determine the significant difference between Wheat flour Sasema and Palawan Sasema in terms of quality characteristics and acceptability. Findings of the study revealed that Treatment 1 (100% Wheat flour Sasema) and Treatment 2 (75/25 Palawan/Wheat flour Sasema) were the most accepted Sasema preparations. This was followed by Treatment 3 (50/50 Palawan/Wheat flour Sasema) and Treatment 4 (25/75 percent Palawan Wheat flour Sasema) was the least accepted of the four Sasema preparations. In view of the findings of this study, the following recommendations are offered: 1) shelf life of the Palawan Sasema should be determined using the same product sample; 2) the food product may be subjected for food content analysis; 3) packaging should be improved for product marketability; 4) follow-up study may be conducted on mass production including packaging and marketing; and 5) further study may be conducted using artificial sugar and honey syrup instead of Karo and commercial sugar for health-conscious people.", issn = "23495219", journal = "IJIRES", keywords = "Palawansasema, Sasema, Palawan Flour, Wheat Flour, Swamp Taro, Cyrtospermachamissonis", month = "JAN", note = "This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/", number = "1", pages = "65-70", title = "{A}cceptability of {P}alawan {S}asema as a {L}ocal {D}elicacy", volume = "4", year = "2017", }

Note:

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/

Abstract:

Sasema, which is served during parties and other gatherings, is a locally known delicacy in Guiuan, Eastern Samar Philippines. It belongs to the dry food category, made from wheat flour and wrapped like a candy. It is produced and patronized by local consumers. This study focused on the development of Sasema using the Palawan flour as substitute to the all-purpose flour. Specifically, the study worked along the following objectives: 1) to evaluate the quality characteristics of the Palawan Sasema; 2) to determine the acceptability level of the product; and 3) to determine the significant difference between Wheat flour Sasema and Palawan Sasema in terms of quality characteristics and acceptability. Findings of the study revealed that Treatment 1 (100% Wheat flour Sasema) and Treatment 2 (75/25 Palawan/Wheat flour Sasema) were the most accepted Sasema preparations. This was followed by Treatment 3 (50/50 Palawan/Wheat flour Sasema) and Treatment 4 (25/75 percent Palawan Wheat flour Sasema) was the least accepted of the four Sasema preparations. In view of the findings of this study, the following recommendations are offered: 1) shelf life of the Palawan Sasema should be determined using the same product sample; 2) the food product may be subjected for food content analysis; 3) packaging should be improved for product marketability; 4) follow-up study may be conducted on mass production including packaging and marketing; and 5) further study may be conducted using artificial sugar and honey syrup instead of Karo and commercial sugar for health-conscious people.

Full text: IJIRES-815-Final.pdf Online version [Bibtex]