Abstract:  The study formulated the phyto-colored taro farfalle with blue ternate, bougainvillea and squash flower extracts, specifically it aimed to evaluate its sensory qualities and acceptability in terms of appearance, aroma, color, taste and texture. The method used in this study was developmental-experimental method of research. In the developmental research, this method used for formulation of taro farfalle for potential development and commercialization while in the experimental method attempted to investigate the proportion of taro farfalle using three treatments. This used the Completely Randomized Design: one (1) was tested by panel of evaluators and second (2) for final processes for consumer’s preference evaluation. Score cards with the Nine (9) Points Hedonic Scale was used to obtain the data. The mean and Analysis of Variance (ANOVA) were used to analyze the data into alpha level set at 0.01 alpha. Findings on the general acceptability showed that taro farfalle with bougainvillea extracts obtained the highest acceptability when the sensory qualities were considered in terms of appearance, aroma, color, taste, and texture. The taro farfalle was safe for human consumption as the results of microbial analysis of the product and based on the BFAD standard for microorganism test for products belonging Pasta Product category.

Keywords:  Taro, Farfalle, Blue ternate, Bougainvillea, Squash Flower

| DOI: 10.17148/IARJSET.2024.11534