COMPOSITION OF PURPLE YAM (Dioscorea alata L.) EGG TART

Abstract

The present utility model relates to the composition of an innovative purple yam (Dioscorea alata L.) Egg Tart, designed to blend traditional Filipino ingredients with a popular pastry. The composition comprises mashed purple yam and pastry flour, each contributing 17.91% (240 grams) of the total 1,340.26 grams. Butter is included at 16.94% to enhance texture and flavor. Granulated sugar at 4.99% and 0.32% vanilla extract provides sweetness and aroma. Water at 12.92, milk at 17.91% and egg at 11.1% serves as essential liquids and binding agents, ensuring smooth custard filling and a tender crust. This carefully balanced formulation results in a uniquely flavored egg tart that preserves the vibrant color and nutritional benefits of purple yam, while achieving a desirable texture and taste. The composition offers a culturally relevant, nutritious, and marketable food product suitable for both artisanal and commercial production.