Zero-waste processing of sweet potato (ipomea batatas)/ Jocelyn G. Tabunnoc
Material type:
TextPublication details: Bayombong: Nueva Vizcaya State University, 2005.Description: xi, 50 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | |
|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) T114z 2005 (Browse shelf(Opens below)) | Not for loan |
This study aimed to determine the potential of Zero-Waste processing of sweet potato on the acceptability and quality of beverages, chips and muffin in terms of color, texture, flavor and taste.
The results of the study showed that treatment II (Experimental) was not significantly different compared to the control in all the finished product.
There were no significant differences among treatment means in quality in terms of color and appearance.
There were no significant differences among treatment means in quality in terms of flavor/taste.
All the finished products made on sweet potato had no significant differences in the degree of general acceptability compared to the control.
Thesis (Bachelor of Science in Home Technology - Food and Nutrition)
Includes appendices and Bibliographical references
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