Utilization of rice (Oryza sativa Linn.) flour with malunggay (Moringa oleifera) and saluyot (Corchorus olitrius) as enrichment in puto and espasol/ Judy Ann C. Baawa and Jenelyn D. Iki
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TextDescription: xii, 62 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) B111u 2008 (Browse shelf(Opens below)) | Not for loan | U177 |
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This study aimed to determine the potential use of malunggay and saluyot leaves as micronutrient enrichers in making puto and espasol; and to find out the acceptability and quality in terms color/appearance, texture, flavor and taste.
Results showed that a significant difference was noted in the appearance/color of the experimental treatments to that of the control in making puto. The product had a comparable texture and flavor/taste puto as the control.
As to the preparation of espasol no significant differences were observed in appearance, texture flavor and taste among the different treatments.
Both finished products (puto and espasol) were adjudged to be as acceptable and comparable to the control.
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