Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.)

Abstract

Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made from 100% all-purpose flour (APF) for puto seko and 100% rice flour (RF) for panganan. Twenty-five panelists were used for the sensory attributes assessment of the products using a 5-point hedonic scale for colour, aroma/flavour, texture or mouthfeel, taste and general acceptability. The most acceptable treatments were subjected to proximate analyses. The sensory evaluations of puto seko and panganan with 100% arrowroot starch have more acceptable attributes than the control at (p<0.05). Proximate analysis of puto seko with 100% arrowroot starch showed 6.16% moisture, 15.95% fat, 1.26% protein, 0.74% ash, 0.50% fiber and 75.39% carbohydrates; while the panganan made has 9.93% moisture, 9.53% fat, 2.35% protein, 0.63% ash, 0.67% fiber and 76.89% carbohydrates. Arrowroot starch can be used in making these two Filipino delicacies with better sensory attributes than the original products made from all-purpose flour and rice flour.

Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour

“…Flour from a rhizome arrowroot can be combined into other food that have been reviewed in the Philippine, on food called 'puto seko'and snack by combination flour of arrowroot into food is 50%, 75% and 100%. Other material get mixed with flour of arrowroot is white flour and flour versatile, the results food that uses 100% flour of arrowroot more favored or given attribute sensory better than food with its original material [6].…”

Acceptability of Different Concentrations of Chlorella sp. in Filipino Delicacy Puto as Coloring Agent

“…The newly prepared Puto delicacies were evaluated by 32 panelists composed of consumers from two nationalities, Filipinos, and Turkish. Following steaming, a 5-point Hedonic scale was used to evaluate the products, varying from extremely like (5) to extremely dislike (1) for appearance/color, flavor/aroma, mouthfeel or texture, taste, and overall acceptability (Blase and Labay, 2017). A random product of three replications was given to each panelist for each Puto treatment.…”

An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry

“…Arrowroot (Maranta arundinacea), also known as sago banban, sago rare, sago andrawa, sagu, Patat, arut, jelarut, irut, larut, labia walanta, or hudasula [18], is a native plant to the West Indies [19], Indonesia [20], or tropical regions of South America [21]. The physiochemical properties of arrowroot from various sources are quite similar [22].…”

“…The direct consumption of arrowroot rhizome by humans is unclear, because of its very fibrous texture [26]. Arrowroot starch is used instead of many grain flours because of no gluten content [19] and is safe for people with celiac disease, gluten intolerance, and FODMAP (fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols) sensitivity [21]. Three suitable cultivars are cultivated in Brazil: common, creole, and banana [27].…”

“…It is important to note the health advantages of arrowroot starch. It is characterized by high digestibility and high content of dietary fibers; contains raffinose, lactulose, stachyose, and fructooligosaccharides which might serve the purpose of prebiotics [19], meaning they promote the growth of favorable bacteria such as Bifidobacterium and Lactobacillus in the large intestine without stimulating the harmful bacteria such as Clostridium perfringens. As a result, humans absorb microelements including Ca, Mg, and Fe more readily and are less likely to develop diseases such as large intestine cancer and disorders brought on by excessive cholesterol levels.…”