01427nam a22001577a 4500003000400000005001700004008004100021040000900062100002500071245022900096260005500325300003900380500079400419504003101213700002501244OSt20250331083529.0250331b        |||||||| |||| 00| 0 eng d  cNVSU  aLicyayo, Remedios T.  aSensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima Dutch), carrots (Daucus carota var. sativa), and yacon (Smallanthus sonchifolius)/cRemedios T. Licyayo and Maryhope N. Tugguin  aBayombong:bNueva Vizcaya State University;c2008.  axii, 66 leaves :bphotos ;c28 cm.  aThis 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".
  aBibliographical References  aTugguin, Maryhope N.