01665nam a22001577a 4500003000400000005001700004008004100021040000900062100002300071245013400094260005500228300005200283500104400335500007301379504005501452OSt20250404143315.0250328b        |||||||| |||| 00| 0 eng d  cNVSU  aUhoban, Richard A.  aThe effects of citrus albedo as fat-mimetic on the physical and textural characteristics of low-fat longanisa/cRichard A. Uhoban  aBayombong:bNueva Vizcaya State University,c2019.  axi, 36 leaves :billustration, photos ;c28 cm.  aThis study was conducted to determine the sensory quality of linganisa with different levels (40%, 50%, and 60%) of citrus albedo as fat-mimetic in terms of appearance, flavor, texture and general acceptability. Sensory evaluation was made by 10 semi-trained laboratory panelists using 9-point hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences among the treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which treatments differed from each other.
	Results of the study showed that 40%-60% of citrus albedo as fat-mimetic has no negative effect on the quality and general acceptability of the longanisa. This indicates that 60% of citrus albedo is the maximum level used without causing a negative effect on the longanisa formulations. This healthier formulation with the incorporation of citrus albedo as fat-mimetic can lower the cholesterol level of fat-rich products like longanisa and has a market potential for scaled up production.
  aThesis (Bachelor of Science in Home Technology—Food and Nutrition)  aIncludes appendices and bibliographical references