Sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch), carrots (Daucus carota, var sativa), and yacon (Smallanthus sanchifolius)
Licyayo, Remedios T.
creator
Tugguin, Maryhope N., author.
text
Bayombong
Nueva Vizcaya State University
2008
monographic
eng
xii, 66 leaves : illustration, photos ; 28 cm.
Remedios T. Licyayo and Maryhope N. Tugguin
This study was conducted to determine the sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch) Carrots (Daucus, Carota, var sativa) and yacon (Smallanthus Sanchifolius) in preparation of crackle and brownies in terms of color/appearance, texture flavor/taste, and to find out the general acceptability of the finished products.
Results of the study showed that the cassava crackle and rice flour brownies did not differ significantly from that of the control. The general acceptability of both products were rated as "like very much" by the panelists. As to color/appearance, texture, flavor/taste, the control and experimental crackles as well as the brownies were given a rating ranging from "moderately desirable" to "very desirable".
Thesis (Bachelor of Science in Home Technology – Food and Nutrition)
appendices and bibliographical references
250328
20250328134026.0