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

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.

Keywords

• Arrowroot
• Arrowroot starch
• Filipino delicacies
• Maranta arundinacea
• Panganan
• Puto seko