01134nam a22001577a 4500003000400000005001700004008004100021040000900062100002200071245010000093260005500193300003900248500063800287504003100925700002000956OSt20250331085837.0250331b        |||||||| |||| 00| 0 eng d  cNVSU  aGalarse, Irene T.  aSensory attributes of rice bran in puddle and fruit cakes/cIrene T. Galarse and Espie B. Baloc  aBayombong:bNueva Vizcaya State University;c2009.  axii, 63 leaves :bphotos ;c28 cm.  aThis study was conducted to determine the food quality of rice bran in puddle cake and fruit cake making in terms of appearance/color, texture and flavor/taste and to find out the general acceptability of the finished product.
Results of the study showed the rice bran puddle cake and rice bran fruitcake with indigenous fruits did not differ significantly from that of the control. The general acceptability of both products were rated as "like very much" by the panelist. As to color/appearance, texture, flavor/taste, the control and experimental cakes were given a rating ranging from "moderately desirable" to "very desirable".
  aBibliographical References  aBaloc, Espie B.