Tabunnoc, Jocelyn G. creator text Bayombong Nueva Vizcaya State University 2005 monographic eng

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xi, 50 leaves : photos ; 28 cm. Jocelyn G. Tabunnoc This study aimed to determine the potential of Zero-Waste processing of sweet potato on the acceptability and quality of beverages, chips and muffin in terms of color, texture, flavor and taste. The results of the study showed that treatment II (Experimental) was not significantly different compared to the control in all the finished product. There were no significant differences among treatment means in quality in terms of color and appearance. There were no significant differences among treatment means in quality in terms of flavor/taste. All the finished products made on sweet potato had no significant differences in the degree of general acceptability compared to the control. Thesis (Bachelor of Science in Home Technology - Food and Nutrition) Includes appendices and Bibliographical references 250321 20250321104108.0