01579nam a22001577a 4500003000400000005001700004008004100021040000900062100002500071245018400096260005500280300003900335500099100374504003101365700002501396OSt20250331085227.0250331b        |||||||| |||| 00| 0 eng d  cNVSU  aVillegas, Modelyn C.  aDesirability of yacon (Smallanthus sonchifolius) and dagwey (Saurauia subglabria Merr.) in the preparation of crumpet and maja blanca/cModelyn C. Villegas and Karen Leah L. Milla  aBayombong:bNueva Vizcaya State University;c2008.  axii, 60 leaves :bphotos ;c28 cm.  aThis 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.
 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. 
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.
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.	 
  aBibliographical References  aMilla, Karen Leah L.