Conducted by PIT
, Started on 2024 -
Completed on 2025
Completed
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Health-conscious food choices have become increasingly significant in contemporary society. Ginger
(Zingiber officinale) and turmeric (Curcuma longa) are medicinal rhizomes that are abundantly available
year-round in the community of Palompon and are widely recognized for their nutritional and therapeutic
properties. Motivated by their availability and health benefits, this study aimed to develop an innovative
food product by combining ginger and turmeric in the form of polvoron and to evaluate its acceptability
among varied consumers. Specifically, the study determined the level of acceptability of Ginger-Turmeric
polvoron in terms of aroma, color, taste, texture, and overall acceptability. An experimental research design
was employed, utilizing a modified sensory evaluation scoring sheet based on a 5-point hedonic scale for
data collection. The product was evaluated by one hundred (100) respondents composed of food
instructors and students from the BTVTED-FSM, BSInT-Foods, and BSHM programs. Findings revealed that
the Ginger–Turmeric polvoron was rated very acceptable in terms of aroma, color, and taste, and
acceptable in terms of texture. Overall, the product obtained a very acceptable rating from the
respondents. These results suggest that Ginger-Turmeric polvoron is a viable alternative local dessert with
added health benefits, suitable for consumption across different age groups. Furthermore, the use of
locally available ingredients indicates its potential for commercialization and as an additional source of
income within the community.