Abstract: This experimental-development research was conducted during school year 2024-2025 aimed to formulate a root crop puto pao with black rice; to describe the sensory qualities of root crop puto pao with black rice flour in terms of appearance, aroma, taste and texture.; to determine which treatment is generally acceptable in sensory qualities; to find out if there are significant differences among treatments in terms of their sensory qualities and general acceptability; and to determine the products’ shelf life in room temperature and in chilling temperature. The three (3) treatments were: TA (Cassava puto pao) ; TB (Sweet potato puto pao); and TC (Taro puto pao). The sensory qualities of the product were evaluated by ten semi-trained panellists. While the general acceptability was evaluated by one hundred consumers composed of students and teachers of Dao National High, Dao, Capiz. Mean and ANOVA were the statistical tools used to analyze the data using the Statistical Package for the Social Sciences software. Sweet potato variant was the most preferred product in in all sensory qualities and the generally acceptable among treatments. There were no significant differences in appearance and aroma while there were significant differences in the products taste and texture. There were significant difference in appearance, aroma, taste and texture in the general acceptability. Post Hoc test revealed that these differences were manifested between TC (sweet potato) and TA (cassava) variants. Similarly, TC (Taro) and TB (sweet potato) variants significantly differ in all sensory qualities.

Keywords: Alternative root crops flour source, black rice, puto pao, sensory qualities

| DOI: 10.17148/IARJSET.2025.125375