01913nam a22001697a 4500003000400000005001700004008004100021040000900062100002400071245012100095260005500216300005200271500125700323500007301580504005501653700003501708OSt20250404143501.0250328b        |||||||| |||| 00| 0 eng d  cNVSU  aBungallon, Judea N.  aRed rice-mungbean blend enriched with squash and carrots in arrozcaldo/cJudea N. Bungallon and Rosemarie A. Tangbao  aBayombong:bNueva Vizcaya State University,c2021.  axi, 40 leaves :billustration, photos ;c28 cm.  aThis study determined the potential use of Indigenous rice-mongo blend enriched with squash and carrots in the preparation of arrozcaldo, it found out the quality in terms of color and appearance, texture, flavor and taste and general acceptability of the finished products.
Sensory evaluation was done by 10 food panelists using 9-point hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine if there were significant difference between the treatments
	The result of the study showed no significant difference observed in the color and appearance among the treatment in the preparation of arrozcaldo. The texture of arrozcaldo in Treatment 2 with 1½ cup of rice blended with ½ cup mongo and 1 cup each squash and carrots was judged to be "very desirable" than the other experimental treatments and the control (pure rice) noted no significant differences in the flavor and taste of the finished products.
	All experimental treatments were rated to have the same flavor and taste as the control treatment. The red rice- mongo blend enriched with squash and carrots were "like very much" in the preparation of arrozcaldo which simply meant that it was comparable and acceptable as the control of pure rice arrozcaldo
  aThesis (Bachelor of Science in Home Technology—Food and Nutrition)  aIncludes appendices and bibliographical references  aTangbao, Rosemarie A., author.