02970nam a22002177a 4500 OSt 20250404143837.0 250328b |||||||| |||| 00| 0 eng d NVSU Agamas, Charlotte Valeree D. Quality and acceptability in different levels of soymilk in making sauce/ Charlotte Valeree D. Agamas, Chrisvelle Marie D. Manaligod, Grace Lynn R. Micu, Janna Yvonne L. Tejano Bayombong: Nueva Vizcaya State University, 2024. xiv, 44 leaves : illustration, photos; 28 cm. This study investigated the acceptability of a newly developed soymilk sauce specifically designed as a dipping sauce for street food items. It aimed to comprehensively assess consumer perception through meticulous evaluation of its visual appeal, texture, flavor, and overall acceptability while accounting for variations in ingredient proportions. The experimental design employed four treatments included the original soymilk sauce serving as a control group and three additional formulations incorporating differing amounts of soybean milk. Analysis of sensory attributes revealed that Treatment 2 achieved the highest scores in visual appeal, showcasing a clear preference for its aesthetic properties. In contrast, Treatment 3 demonstrated a well-balanced sensory profile, garnering the highest scores for texture, flavor, and taste. Interestingly. Treatment 1 consistently received the lowest scores across all sensory aspects, suggesting a less favorable reception among consumers. Notably. Treatment 4 emerged as the most generally acceptable soymilk sauce, with statistically significant differences observed in comparison to other treatments. This finding suggested that specific enhancer ingredients incorporated in Treatment 4 positively influenced consumer perception. While significant variations were observed in color. appearance, and texture across treatments, flavor and taste preferences remained relatively consistent. This implied that within the investigated range, modifications to ingredient proportions can offer a wider variety of soy milk sauce options with distinct visual and textural profiles while maintaining consistent taste preferences. Building upon the positive sensory reception and overall acceptability demonstrated in this study, the development of this soymilk sauce appears highly promising. Considering the established consumer appeal, further exploration of this soymilk sauce through a dedicated business venture focused on both product development and packaging is warranted. Keywords: Ingredients, Sensory Reception, Soymilk Sauce, Taste Preferences Thesis (Bachelor of Science in Home Technology) Includes appendices and bibliographical references Manaligod, Chrisvelle Marie D., author. Micu, Grace Lynn R., author. Tejano, Janna Yvonne L., author. ddc U 0 444 444 0 0 ddc 0 0 NVSUBAY NVSUBAY GR 2025-03-28 Donation 0 U (BSHT) Ag259q 2024 U2315 2025-03-28 13:23:59 2025-03-28 U