Sensory Characterization of Cupcakes Made of Sweet Potato (Ipomoea batatas) Flour with Turmeric (Curcuma longa) Powder

This experimental study aimed to determine the sensory characteristics of sweet potato cupcakes enriched with 5, 10 and 15 grams of turmeric powder in terms of its outside characteristics such as shape, color, volume and crust and its inside characteristics such as color, grain, texture, taste and aroma. The level of acceptability as to appearance, taste, texture, aroma and general acceptability was also evaluated. The sensory characteristics were evaluated by selected panel of evaluators using a sensory evaluation score sheet based on the Six – Point Hedonic Scale. Findings revealed that the outside characteristics of sweet potato cupcakes enriched with 5 grams turmeric powder has a moderately rounded top, inside characteristic was yellow-orange in color. On the other hand, sweet potato cupcakes enriched with 10 grams and 15 grams turmeric powder have a perfectly rounded top, inside characteristic was yellow in color. While, outside chracteristics such as yellow-orange in color, moderately light in weight in proportion to size and has a moderately shiny surface and inside characteristics such as thin-walled cells with no larger air spaces, moderately moist, moderately tender, moderately distinct sweet potato taste and have a moderately distinct sweet potato aroma were common to 5, 10 and 15 grams turmeric powder. Moreover, sweet potato cupcakes with 0 grams turmeric powder has perfectly rounded top, light brown in color, moderately light in weight in proportion to size and has a moderately shiny surface while the inside characteristics were light brown in color, moderately uniform, thin-walled cells with no larger air spaces, moderately moist, moderately tender, moderately distinct sweet potato taste and has a very distinct sweet potato aroma. Sweet potato cupcakes with 5 grams turmeric powder was the most acceptable since it was very much liked by the group of evaluators as to its general acceptability and very comparable to all sensory characteristics. Significant differences existed in the level of acceptability of sweet potato cupcakes enriched with turmeric powder in terms of taste, aroma and general acceptability. No significant differences existed in the level of acceptability of sweet potato cupcakes enriched with turmeric powder in terms of appearance and texture as evaluated by pupils, high school students and housewives.

Keywords – cupcakes, enriched, sweet potato, turmeric powder