01214nam a22001697a 4500003000400000005001700004008004100021040000900062100002400071245013200095260005500227300003900282500057300321500007300894504005500967700002201022OSt20250321132635.0250321b        |||||||| |||| 00| 0 eng d  cNVSU  aAquino, Ruby Ana L.  aDevelopment of different recipes using yacon (polymia sonchifolia) as main ingredient/cRuby Ana L. Aquino and Joyce T. Ognayon  aBayombong:bNueva Vizcaya State University,c2006.  axii, 72 leaves :bphotos ;c28 cm.  aThis study aimed to develop different recipes using yacon on the acceptability and quality of pork sinigang, fruit salad, pickles and candy in terms of appearance/color, texture and taste.
Results showed that yacon utilized as substitute for the following: radish in pork sinigang; red cherry in fruit salad; papaya in pickles and kondol in candy making were as desirable and acceptable in quality in terms of appearance, texture, flavor and taste as the control. All recipes were adjudged to be comparable with the control in food quality and consumer acceptability.
  aThesis (Bachelor of Science in Home Technology - Food and Nutrition)  aIncludes appendices and bibliographical references  aOgnayon, Joyce T.