Sensory Evaluation of Breadfruit (Artocarpus Altilis) Flour

29 Pages Posted: 20 Aug 2019 Last revised: 4 Sep 2019

Date Written: July 1, 2019


Breadfruit (Artocarpus altilis) or popularly known as Kolo or Rimas here in the Philippines, has been considered as reliable staple food in the Pacific Region. Breadfruit contains high percentage of carbohydrates, primarily starch. It is by this reason the researchers developed this product in order to produce a new flour product since breadfruit is plenty in Guiuan, Eastern Samar. The study involved 66 respondents which included students from the different Colleges of Eastern Samar State University - Guiuan Campus. The respondents were given a chance to taste the product and asked them to evaluate it using scorecards to give comments to the product they tasted. The information gathered out from the scorecards were consolidated and organized. They were analyzed, interpreted by using statistical tools. To evaluate the Breadfruit Flour, the researchers conducted (3) trials for each of the following tests: benchmark test, pilot test, and final tests. The researchers discovered that from the three (3) trials in the Benchmark Test 3.33 interpreted as Acceptable, out from the three (3) trials of Pilot Test 3.63 interpreted as Highly Acceptable and out of three (3) trials of Final Test 4.23 interpreted as Extremely Acceptable. Findings of this study, showed that based on the result of this study, the respondents liked the flavor, appearance, texture, aroma and color of Breadfruit Flour. Development this product was recommended to local folks to create additional income for their living.

Keywords: Breadfruit, Product Development, Product Innovation

JEL Classification: Z1, Z10, J00, A00

Suggested Citation

Lavilla, Ivon and Gaytos, Cenby Eppie Guimbaolibot and Doblon - Merilles, Remedios P. and Quimbo, Mabell S., Sensory Evaluation of Breadfruit (Artocarpus Altilis) Flour (July 1, 2019). Available at SSRN: or

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