@book{427,
	author = {Atteo, Cathlyn B., author. and Daileg, John Oliver T., author.},
	title = {Jam preparation of mixed vegetables/},
	publisher = {Nueva Vizcaya State University,},
	year = {2021.},
	address = {Bayombong:},
	note = {This study utilized and determined the desirability of mixed vegetables such as sweet potato, chayote, and squash in the preparation of jams, in terms of their color and appearance, texture, flavor, taste, and the general acceptability of the finished product.
The food panelist made the sensory evaluation using a Hedonic 9-point scale. Data gathered were subjected to data analysis of variance (ANOVA) to determine the significant difference between the Treatment 2 and 3 obtained the very desirable color and appearance than Treatment 4 and the control. The texture of the finished product of treatment 3 was very desirable than other experimental treatments. Treatment 3 and 4 were rated as desirable in flavor and taste than Treatment 2 and control. The experimental treatments should not significantly differ in color texture, flavor, and taste with the control recipe. As to general acceptability, the food evaluators liked the experimental treatment very much, implying that the finished products were acceptable in making jam.
}
}