01398nam a22001457a 4500003000400000005001700004008004100021040000900062100003200071245013000103300003900233500088300272500007301155700002401228OSt20250320135234.0250320b        |||||||| |||| 00| 0 eng d  cNVSU  aDulnuan, Marissa G. author   aUtilization of yacon (smallest sonchifolius) in catsup and embotido preparations/cMarissa G. Dulnuan and Flodelyn L. Lamagon  axii, 55 leaves :bphotos ;c28 cm.  aThe study determined the utilization of Yacon in catsup and embotido in terms of acceptability and quality.
The results of the study showed that there were significant differences in color, appearance and texture of the two treatments: Treatment 1 (Banana catsup) and Treatment 2 (Yacon catsup). However, there were no significant differences noted on the flavor, taste and over all acceptability of the two treatments.
As to preparation of embotido, the experimental treatment (pure meat with yacon) compared favorably in appearance, flavor and taste with that of the control (pure ground pork only).
It was in texture that the experimental treatment was less desirable. The overall acceptability rating showed a no significant difference between treatments. This revealed that the experimental treatment (yacon embotido) was as acceptable as the control (pure meat embotido).
  aThesis (Bachelor of Science in Home Technology - Food and Nutrition)  aFlodelyn L. Lamagon