This study aimed to find out the effect of different levels (5%, 10%, 15%) of pomace on the quality of pudding in terms of color, texture, aroma and taste as well as general acceptability and to determine the optimum level of pomace that can be incorporated in the pudding formulation without negatively affecting the quality and acceptability of the finished product.
Sensory evaluation was conducted byninesemi-trained panelists using 9-point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) for completely randomized designed (CRD) to determine if there were significant differences between treatments. Significant differences were pinpointed using Duncan's Multiple Range (DMR) Test.
The results of the study showed that in terms of aroma, flavor and general acceptability there where significant differences where 5% of pomace got significantly higher rating among the four treatments. However, in terms of appearance and texture no significant differences were observed between treatments. Mean ratings for the appearance and texture which ranged from 6.67 to 7.44 have descriptive equivalent of "like moderately" to "like very much" in the 9-point hedonic scale.
Five percent of citrus pomace was the optimum level that can be incorporated in the pudding formulation without negatively affecting the quality and acceptability of the finished product.

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

Includes appendices and bibliographical references