Organoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/ Divina B. Orcino and Gerly M. Eugenio
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TextPublication details: Bayombong: Nueva Vizcaya State University; 2009.Description: xii, 61 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus | U (BSHT) Or64o 2009 (Browse shelf(Opens below)) | Not for loan | U270 |
This study aimed to determine the acceptability and organoleptic properties of siomai and wonton using yacon in terms of color/appearance, texture and flavor and taste.
Result showed that both siomai and wonton with yacon were described as like very much in acceptability and were as desirable in terms of color/appearance, texture, flavor and taste as the control. The experimental products were adjudged to be comparable with the control in quality and consumer acceptability.
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