02589nam a22001577a 4500003000400000005001700004008004100021040000900062100002800071245012600099260005400225300006100279500198800340500004702328504005602375OSt20250328161010.0250328b        |||||||| |||| 00| 0 eng d  cNVSU  aDucusin, Karen Jane C.   aLearners attitudes, study habits. and performance in health optimizing physical education (hope)/cKaren Jane C. Ducusin   aBayombong:bNueva Vizcaya State University,c2024  axv, 86 leaves :billustrations, photos ;c28 cm. +e1 CD  aThis study was conducted to explore the use of citrus mandarin peel/rind powder as functional food alternative to animal bile in pinapaitan recipe with more health benefits and culinary implication. The experimental research design was utilized to determine the food quality description, desirability level and general acceptability of the finished products in terms of color and appearance, texture, flavor and taste.

	Ten (10) food tester/tasters were involved in the organoleptic and acceptability evaluation of the pinapaitan recipe. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity of where the sample pinapaitan dish were made of. Significant differences among the different treatments were evaluated using analysis of variance at 0.05 level of significance.

	Results on the descriptive evaluation of pinapaitan recipe showed beef with light greenish black color and appearance as compared to chevon's dark greenish black color The texture of beef pinapaitan had thin or watery consistency. Both beef and chevon pinapaitan had a mild noticeable odor but with strong bitter taste. A significant difference was observed in the color and appearance of chevon pinapaitan. However, the other parameters of texture, flavor and taste no significant differences were noted in both recipes Treatment 3 had a very desirable color and appearance in both recipes which compare favorably with the control. All experimental treatments obtained a desirable level in texture, flavor and taste.

	The result of analysis revealed that the different levels of the powdered citrus mandarın peel did not significantly affect the general acceptability of the finished products with beef pinapaitan as "like extremely" and chevon pinapaitan with the acceptability level of "like very much" by the food evaluators.

Keyword: Functional Food Alternative, Descriptive Evaluation, Desirability Level and Gonoral Acceptability  
  aThesis (Master of Science-Home Technology)  aIncludes appendices and bibliographical references