Acceptability of crinkles with yam flour and yam paste/ Melba G. Mahinil
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TextPublication details: Bayombong: Nueva Vizcaya State University; 2010.Description: xi, 39 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) M21a 2010 (Browse shelf(Opens below)) | Not for loan | U390 |
This study aimed to determine the potential use of yam flour and yam paste in making crinkles and to find out the acceptability and quality of the finished product in terms of texture flavor and taste.
Result showed that there were significant differences on the acceptability and quality of the crinkles in terms of texture, flavor and taste.
The acceptability of the control crinkle was adjudged as extremely desirable while the crinkle with yam flour was adjudged as very desirable. The crinkle with yam paste on the other hand was moderately desirable.
The quality of crinkles in terms of texture, flavor and taste also differed significantly with each other. The control crinkles were found to be the most desirable followed by T2-crinkles with yam flour (very desirable). The crinkles with yam paste was rated as moderately desirable.
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