Assessment of Acceptability of Choco Taro Cupcake


  • Roberto Umerez
  • Andrea Alexa Dinglasa
  • Brian Meguel Arsaga
  • Adam Russel Isayas
  • Eduardo Purisima Jr.
  • Alice Tolato




In our generation, dessert is one of the favorite foods in the Philippines. Filipinos like eating sweets and tasty food. Hence, the researchers made a healthy dessert that can satisfy your taste buds and improve your health. The researchers proposed a new flavor of cupcakes that uses taro as its main ingredient. Choco taro cupcake is a great source of fiber and other nutrients, and it offers a variety of potential health benefits, including improved blood sugar management and gut and heart health. This study focused on the assessment of Grade 12 students and faculty members from the Home Economics(HE)Strand. Using the descriptive research design, three variables were identified to assess the acceptability of choco taro cupcakes among Grade 12students and faculty members in terms of taste, aroma, nutritional value, presentation, and competitiveness. The data were collected by distributing questionnaires to randomly selected students from the experts and non-experts in HEStrand in Bestlink College of the Philippines.Each sample had an equal probability of being chosen and have an unbiased result. The result of the study revealed the acceptability of choco taro cupcake in terms of the aforementioned variables. In terms of taste, the product has a long-lasting taste and can satisfy your taste buds. In terms of aroma, the egg wash scent of the product can boost your appetite. Nutritional value is an indication of the contribution of a food to the nutrient content of the product. Competitiveness is the ability of the product to satisfy the customer compared with its competitors. The presentation deals with the acceptance of the product that can catch the eyes of the customer at first sight. The results demonstrated the variables that will depend on the assessment of the acceptability of choco taro cupcake. The product mainly gives a different idea from the usual ingredient of a cupcake, which turns into a beneficiary cupcake with a twist of taro and chocolate. The product has a fluffy texture and sweet taste similar to other existing variants of a cupcake, but this product has taro (has high glutencontent), which makes it unique. The researchers studied how to keep the cupcake fluffy.



How to Cite

Umerez, R. ., Dinglasa, A. A. ., Arsaga, B. M. ., Isayas, A. R. ., Purisima Jr., E. ., & Tolato, A. . (2020). Assessment of Acceptability of Choco Taro Cupcake. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from

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