Squash Tart Enriched with Arrowroot (Maranta arundinacea) for Commercialization

Abstract

The ornamental root crop arrowroot (Maranta arundinacea) has not been known as a commonly used food ingredient, particularly in baking. As such, the three treatments derived from arrowrootenriched squash tart (AEST): triangular-shaped (T1), oval-shaped (T2), and round-shaped (T3) are used in order to determine the level of likeness in terms of appearance, aroma, taste, texture and overall liking, shelf life, marketability, and nutrition facts. This study utilized the quasi-experimental design supported by descriptive analysis method of generating the data. A sensory evaluation tool, a nine-point hedonic scale, was utilized in evaluating the level of likeness in the three treatments that were formulated with arrowroot powder on its crust and topping. One-way analysis of variance (ANOVA) was used to figure out the significant difference in the level of likeness in three treatments. AEST T3 obtained the highest level of likeness (8.00) and was subject to nutritional analysis. Food analysis supported that AEST is a potential source of calories, fat, sodium, carbohydrate, fiber, protein, iron, and vitamin A. Thus, it is safe for human consumption. Refrigerated AEST T1 and T2 had a longer shelf life, and AEST T3 was the most saleable. All treatments were liked very much and had a significant difference of 55.80 because of the varied amount of arrowroot powder and liquid it contained. The positive nutrition facts analysis, the respondent’s preference of tart, and its marketability encouraged entrepreneurs to consider AEST as a potential product for commercialization, and farmers may cultivate more arrowroot crop to shore up AEST production.