Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010

This study was conducted and focused in the production of hopia which utilizes sago (Metroxylon sagu Rottb.) flour in its dough and mango (Mangifera indica) pulp as filling. Three formulations of dough were made such as 10%, 30% and 50% sago flour. These formulations were subjected to Preference Ranking test to determine the most preferred. 50% substituted dough was chosen as the final product since it had the highest rank among the others. In addition, this formulation requires the least among of cost during the production. Then, it was subjected to Acceptability Test and analyzed through the Sign Test in the Microsoft excel Program. The result showed that the product was acceptable by the panelists. Furthermore, the product was analyzed for its Moisture Content, Water Activity, Moisture Diffusivity and Microbial Test. The compartments of the product were analyzed separately . The obtained MC for product's crust and filling were 10.76 and 13.79 respectively. Thus, both compartments are categorized as Low Moisture Food since they contain less than 25% moisture content. The obtained water activities were 0.82 and 0.76 respectively. The moisture diffusivity of the crust during the two-week storage period had shown significant difference as compared to the filling. Number of mold growths was counted on the last day of storage period. With this, the product is no longer safe to consume as this growth may harm the health of consumers.