Sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch), carrots (Daucus carota, var sativa), and yacon (Smallanthus sanchifolius)/ Remedios T. Licyayo and Maryhope N. Tugguin
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TextPublication details: Bayombong: Nueva Vizcaya State University, 2008.Description: xii, 66 leaves : illustration, photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus General Reference Section | U (BSHT) L711s 2008 (Browse shelf(Opens below)) | Not for loan | U172 |
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This study was conducted to determine the sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch) Carrots (Daucus, Carota, var sativa) and yacon (Smallanthus Sanchifolius) in preparation of crackle and brownies in terms of color/appearance, texture flavor/taste, and to find out the general acceptability of the finished products.
Results of the study showed that the cassava crackle and rice flour brownies did not differ significantly from that of the control. The general acceptability of both products were rated as "like very much" by the panelists. As to color/appearance, texture, flavor/taste, the control and experimental crackles as well as the brownies were given a rating ranging from "moderately desirable" to "very desirable".
Thesis (Bachelor of Science in Home Technology – Food and Nutrition)
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