This study aimed to develop different recipes using yacon on the acceptability and quality of pork sinigang, fruit salad, pickles and candy in terms of appearance/color, texture and taste.
Results showed that yacon utilized as substitute for the following: radish in pork sinigang; red cherry in fruit salad; papaya in pickles and kondol in candy making were as desirable and acceptable in quality in terms of appearance, texture, flavor and taste as the control. All recipes were adjudged to be comparable with the control in food quality and consumer acceptability.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

Includes appendices and bibliographical references