Quality and acceptability of different levels of ampalaya fruit (monordica charantia linn) with cassava flour in making kropeck as snacks item/ Stephanie May T. Caniedo, Christian Jay G. Catatuya, Crizellemae C. Cayanan, Krizza Mae J. Domingo, Miles Earvino Macayan, Jazelle Marie G. Reyes, and Trixia Jane A. Tallod
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TextPublication details: Bayombong: Nueva Vizcaya State University, 2024.Description: xvi, 44 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 (BSHM) C223q 2024 (Browse shelf(Opens below)) | Not for loan | U2331 |
This study investigated the integration of cassava flour and ampalaya into kropeck, a snacks item, to offer a unique twist. The research identified potential variations among treatments and evaluated the food quality aspects such as color and appearance, texture, and flavor and taste, along with general acceptability. The evaluation involved ten experts utilizing 9-point Hedonic scales, and employed an experimental approach with four treatments, including the original Kropeck and variations of cassava flour enriched with ampalaya.
Across all treatments, the findings indicated consistently desirable color and appearance. While Treatments 1, 2, and 3 exhibited highly desirable textures, flavors, and tastes, Treatment 4 showed lower scores, deeming it less acceptable. The ANOVA results confirmed the significant impact of varied ampalaya levels on attributes mentioned.
Thesis (Bachelor of Science in Hospitality Management)
Includes appendices and bibliographical references
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