Desirability of bread pudding enriched with squash (cucurbita maxima) and carrots (daucus carota), and high fiber bar enriched with glutinous rice and rice bran/ April Rose F. Ambatali and Mhayflor O. Domingo
Material type:
TextPublication details: Bayombong: Nueva Vizcaya State University, 2008.Description: xiii, 67 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) Am491d 2008 (Browse shelf(Opens below)) | Not for loan | U170 |
This study was conducted to determine the desirability of squash and carrots as food enrichment in bread pudding and high fiber bar in terms of in terms of color/appearance, texture and flavor/taste and find out the degree of acceptability of the finished products.
Result of the experiment showed no significant differences on the color/appearance of bread pudding and high fiber bar. The experimental treatments of both food products were as desirable in texture, flavor/taste as the control.
Bread pudding and high fiber bar enriched with squash and carrots were as acceptable as the control. The degree of acceptability was described to be "like very much" for the pudding and "like moderately" for high fiber bar by the taste panel.
Thesis (Bachelor of Science in Home Technology - Food and Nutrition)
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