01583nam a22001937a 4500 OSt 20250404143929.0 250328b |||||||| |||| 00| 0 eng d NVSU Acasili, Ailyn Liezel B. Acceptability of chayote (sechium edule) fruit and vegetable blend as a beverage/ Ailyn Liezel B. Acasili and Glofel E. Urbino Bayombong: Nueva Vizcaya State University, 2009. xiii, 67 leaves : illustration, photos ; 28 cm. This study was conducted to determine the acceptability of Chayote beverage with different fruit and vegetable flavors in terms of color/appearance, aftertaste and flavor/taste. Result of the experiment showed no significant difference in the color/appearance of chayote beverage with different fruit and vegetable flavors. The experimental treatments of both finished products were as desirable in aftertaste as the control. The fruit flavor had the same desirable flavor/taste and the vegetable flavors of Treatment 3 had significantly less desirable flavor/taste than the control and Treatment 2. Chayote beverage with different fruit and vegetable flavors were as acceptable as the control. The degree of acceptability was described as "like very much" in chayote with fruit flavors and "like moderately" in chayote beverage with vegetable flavor. Thesis (Bachelor of Science in Home Technology – Food and Nutrition) Includes appendices and bibliographical references Urbino, Glofel E., author. ddc U 0 447 447 0 0 ddc 0 0 NVSUBAY NVSUBAY GR 2025-03-28 Donation 0 U (BSHT) Ac168a 2009 U267 2025-03-28 13:35:17 2025-03-28 U