01742nam a22001817a 4500003000400000005001700004008004100021040000900062100003100071245010900102260005500211300005300266500104100319500007301360504005501433700003601488700003601524OSt20250404143150.0250327b        |||||||| |||| 00| 0 eng d  cNVSU  aAtteo, Cathlyn B., author.  aJam preparation of mixed vegetables/cCathlyn B. Atteo, John Oliver T. Daileg, and Crystal Mae L. Pascua  aBayombong:bNueva Vizcaya State University,c2021.  axii, 43 leaves :billustration, photos ;c28 cm.  aThis 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.
  aThesis (Bachelor of Science in Home Technology—Food and Nutrition)  aIncludes appendices and bibliographical references  aDaileg, John Oliver T., author.  aPascua, Crystal Mae L., author.