Development and Acceptability of Taro-Based Pasta as a Functional Food

Author(s)	Mr. Ronniel Obis Cuarto, Ms. Abigail Ann Buena Estadilla
Country	Philippines
Abstract	This study aimed to develop taro-based pasta as a functional food alternative and evaluate its sensory characteristics and consumer acceptability. A descriptive quantitative research design was employed involving 30 adult respondents familiar with pasta products. Sensory evaluation of the taro pasta was conducted using a Visual Analogue Scale (VAS) focusing on appearance, aroma, taste, and texture, and the data were analyzed using descriptive statistics, including weighted and composite means. Results showed high sensory ratings across all attributes, with appearance and taste rated as highly acceptable, while aroma and texture were rated as acceptable. The overall composite means indicated general consumer acceptability of the product. The findings suggest that taro flour is a viable alternative ingredient for pasta production, supporting the potential of taro-based pasta as a gluten-free and functional food product suitable for further development and market consideration.
Keywords	taro pasta, functional food, sensory evaluation, consumer acceptability, gluten-free
Published In	Volume 8, Issue 1, January-February 2026
Published On	2026-02-19
DOI	https://doi.org/10.36948/ijfmr.2026.v08i01.67528

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