02161nam a22001937a 4500 OSt 20250320133023.0 250320b |||||||| |||| 00| 0 eng d NVSU Sambrano, Jhon Carlo C. author Quality and acceptability of different flour based snacks products fortified with different levels of tiesa (pouteria campechiana) Jhon Carlo C. Sambrano and Jonalyn S. Pagalla Bayombong: Nueva Vizcaya State University, 2019. xv, 38 leaves : photos ; 28 cm. This study aimed to identify the optimum level of tiesa pulp then evaluate and compare the quality and acceptability of the two fortified steamed recipes (puto and kutsinta). Also, the study attempted to establish the finish product that has the higher potential for scaled up production. In the studyl, the acceptable level of use was determined through a semi-trained laboratory panel of nine members evaluated the products using 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data. The four treatments were also ranked for preference to determine which one had the most acceptable level of fornication. The Kramer's Rank Sum Test was used to determine which treatments differed from each other. In the study 2, Data gathered were subjected to T-test to determine if there were significant differences among the treatments. Based of the three fortification level (10%, 15%, 20%) used the optimum level of fortification is 15% it being the highest level without exerting negative effect on the quality of the product. The use of the optimum in two product puto and kutsinta were compared using the t-test, which showed that there were no significant different between the two products. Based on the aforementioned findings of the study, the puto and the kutsinta with 15% of tiesa pulp, have the same market potential. Thesis (Bachelor of Science in Home Technology - Frood and Nutrition) Includes appendices and bibliographical references Jonalyn S. Pagalla ddc U 0 149 149 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-20 Donation 0 U (BSHT) Sa187q 2019 U1945 2025-03-20 12:42:31 2025-03-20 U