Villegas, Modelyn C. <br/><br/>
Desirability of yacon (Smallanthus sonchifolius) and dagwey (Saurauia subglabria Merr.) in the preparation of crumpet and maja blanca/ 
Modelyn C. Villegas and Karen Leah L. Milla 
 - Bayombong:  Nueva Vizcaya State University;  2008. 
 - xii, 60 leaves :  photos ;  28 cm. 
<br/><br/> This study was conducted to determine the potential use of yacon and dagwey in making crumpet and maja blanca and find out the acceptability and desirability in terms of appearance/color, texture and taste.<br/> The result of the study showed no significant difference in the color/appearance of the crumpet. The texture of the experimental treatments were less desirable than the control. The flavor of the finished products did not differ among treatments. <br/>The result of the study also showed a highly significant difference in the color/appearance, the texture and flavor of maja blanca in experimental treatment to that of the control. This implies that the experimental treatments were less desirable in color/appearance, texture and flavor/taste.<br/>As to the degree of acceptability the experimental crumpets were as acceptable as the control while in maja blanca the experimental treatments were less acceptable than the control in terms of flavor/taste on the finished products.	 <br/> 
<br/><br/>Bibliographical References