01124nam a22001577a 4500003000400000005001700004008004100021040000900062100002100071245010400092260005500196300005200251500053500303500008100838504004700919OSt20250327145945.0250327b        |||||||| |||| 00| 0 eng d  cNVSU  aAris, Lalaine L.  aAcceptability of dragon fruit (Hylocereus undatus) in the preparation of muffins /cLalaine L. Aris  aBayombong:bNueva Vizcaya State University,c2009.  axi, 43 leaves :billustration, photos ;c28 cm.  aThis study was conducted to determine the acceptability and quality of dragon fruit in the preparation of muffins in terms of color/appearance, texture, flavor and taste.

The result of the study showed no significant difference in the general acceptability of the finished products. All treatments were rated not significantly different by the taste panel.

There were no significant differences observed in quality in terms of flavor and taste, however, there were significant differences noted in color/appearance and texture.
  aResearch paper (Bachelor of Science in Home Technology—Food and Nutrition)  aappendices and bibliographical references