This study determined the potential use of Indigenous rice-mongo blend enriched with squash and carrots in the preparation of arrozcaldo, it found out the quality in terms of color and appearance, texture, flavor and taste and general acceptability of the finished products.
Sensory evaluation was done by 10 food panelists using 9-point hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine if there were significant difference between the treatments
The result of the study showed no significant difference observed in the color and appearance among the treatment in the preparation of arrozcaldo. The texture of arrozcaldo in Treatment 2 with 1½ cup of rice blended with ½ cup mongo and 1 cup each squash and carrots was judged to be "very desirable" than the other experimental treatments and the control (pure rice) noted no significant differences in the flavor and taste of the finished products.
All experimental treatments were rated to have the same flavor and taste as the control treatment. The red rice- mongo blend enriched with squash and carrots were "like very much" in the preparation of arrozcaldo which simply meant that it was comparable and acceptable as the control of pure rice arrozcaldo

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

Includes appendices and bibliographical references