This experimental study aimed to determine the level of acceptability of puto using sweet potato flour as to color, texture, flavor, aroma, and general acceptability. It also determined the significant difference in the level of acceptability when respondents are grouped as students, teachers and homemakers. The finished product was evaluated by 15 HRM Students, 15 Teachers, and 15 Homemakers through purposive sampling technique. The sensory evaluation score sheet using the modified five-point Hedonic scale was used in gathering the needed data while mean was employed to determine sensory evaluation ratings across respondent groups. The Kruskal-Wallis test was used to assess significant differences in acceptability. Findings revealed that the group of evaluators “Liked Extremely” the puto using sweet potato flour as to aroma, color, flavor, texture and general acceptability. It was also found that there was no significant difference in the level of acceptability of puto using sweet puto flour as to aroma, color, flavor, texture and general acceptability when respondents were grouped as to students, teachers and homemakers.

Keywords: puto (rice cake), sweet potato flour, acceptability, color, texture, flavor, aroma, Hendonic scale