Organoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/
Orcino, Divina V.
Organoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/ Divina B. Orcino and Gerly M. Eugenio - Bayombong: Nueva Vizcaya State University; 2009. - xii, 61 leaves : photos ; 28 cm.
This study aimed to determine the acceptability and organoleptic properties of siomai and wonton using yacon in terms of color/appearance, texture and flavor and taste.
Result showed that both siomai and wonton with yacon were described as like very much in acceptability and were as desirable in terms of color/appearance, texture, flavor and taste as the control. The experimental products were adjudged to be comparable with the control in quality and consumer acceptability.
Bibliographical References
Organoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/ Divina B. Orcino and Gerly M. Eugenio - Bayombong: Nueva Vizcaya State University; 2009. - xii, 61 leaves : photos ; 28 cm.
This study aimed to determine the acceptability and organoleptic properties of siomai and wonton using yacon in terms of color/appearance, texture and flavor and taste.
Result showed that both siomai and wonton with yacon were described as like very much in acceptability and were as desirable in terms of color/appearance, texture, flavor and taste as the control. The experimental products were adjudged to be comparable with the control in quality and consumer acceptability.
Bibliographical References
