01765nam a22002057a 4500 OSt 20250320132629.0 250320b |||||||| |||| 00| 0 eng d NVSU Cardenas, Cinderella I. Blended sweet potato and banana flours in pulvoron/ Cinderella I. Cadenas, Ralf Dale F. Guyao, Marisol S. Puno, and Jamie Marie J. Goloyugo Bayombong: Nueva Vizcaya State University, 2021. xiii, 52 leaves : photos ; 28 cm. This study determined the potential use of sweet potato (Ipomoea batatas) flour and banana flour in making Pulvoron as to their acceptability and desirability in terms of appearance, texture, flavor, and taste in making Pulvoron. Sensory evaluation was done by 10 laboratory panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments. Results showed no significant differences among treatments as to its desirability and general acceptability in making pulvoron. The experimental treatments of blended banana flour and sweet potato (Ipomoea batatas) flour were compatible to the control (pure wheat flour). Experimental treatment 3 the proportion of 1½ cups banana flour blended with ½ cup sweet potato flour obtained the highest mean rating in terms of its desirability in appearance/color, texture, flavor, and taste and was adjudged to have the best proportion and the most acceptable in the preparation of pulvoron. Thesis (Bachelor of Science in Home Technology - Food and Nutrition) Ralf Dale F. Guyao Marisol S. Puno Jamie Marie J. Goloyugo ddc U 0 155 155 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-20 Donation 0 U (BSHT) C266b 2021 U1694 2025-03-20 13:27:58 2025-03-20 U