01267nam a22001937a 4500 OSt 20250321132635.0 250321b |||||||| |||| 00| 0 eng d NVSU Aquino, Ruby Ana L. Development of different recipes using yacon (polymia sonchifolia) as main ingredient/ Ruby Ana L. Aquino and Joyce T. Ognayon Bayombong: Nueva Vizcaya State University, 2006. xii, 72 leaves : photos ; 28 cm. This 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. Thesis (Bachelor of Science in Home Technology - Food and Nutrition) Includes appendices and bibliographical references Ognayon, Joyce T. ddc U 0 302 302 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-21 Donation 0 U (BSHT) Aq657d 2006 U001 2025-03-21 13:27:33 2025-03-21 U