Healthy Puto and Puto Calasiao: Its Development and Competitiveness

Abstract

The goal of this research is to develop a healthy puto to compete with the commercially available puto. This research will be used by future researchers as their springboard to further studies and to added literature. Specifically, the research would like to develop some varieties of puto. It was developed through the conduct of various replication procedures. After testing the food characteristics of the developed food product, it was compared to Puto Calasiao, which is a commercially available product. The expected users of the results are the community, vendors, puto lovers, students and future researchers.