Desirability of yacon (Smallanthus sonchifolius) and dagwey (Saurauia subglabria Merr.) in the preparation of crumpet and maja blanca/ Modelyn C. Villegas and Karen Leah L. Milla
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TextPublication details: Bayombong: Nueva Vizcaya State University; 2008.Description: xii, 60 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) V732d 2008 (Browse shelf(Opens below)) | Not for loan | U173 |
This study was conducted to determine the potential use of yacon and dagwey in making crumpet and maja blanca and find out the acceptability and desirability in terms of appearance/color, texture and taste.
The result of the study showed no significant difference in the color/appearance of the crumpet. The texture of the experimental treatments were less desirable than the control. The flavor of the finished products did not differ among treatments.
The result of the study also showed a highly significant difference in the color/appearance, the texture and flavor of maja blanca in experimental treatment to that of the control. This implies that the experimental treatments were less desirable in color/appearance, texture and flavor/taste.
As to the degree of acceptability the experimental crumpets were as acceptable as the control while in maja blanca the experimental treatments were less acceptable than the control in terms of flavor/taste on the finished products.
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