02016nam a22001697a 4500 OSt 20250331094255.0 250331b |||||||| |||| 00| 0 eng d NVSU Albano, Josan D. Quality and acceptability of durian (Durio zibethinus Linn.)-based fillings for cream puff/ Josan D. Albano Bayombong: Nueva Vizcaya State University; 2012. xii, 39 leaves : photos ; 28 cm. This study aimed to determine the acceptability of durian-based fillings (pure durian (control), durian-camote and squash- camote) for cream puff and to find out which of the different blends is better in quality in terms of color/appearance, flavor/taste and texture. Sensory evaluation was made by 10 laboratory panelists the using 9-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) for a completely randomized design (CRD) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other. The quality of all the cream puffs in terms of color/appearance and texture were "very desirable" except in flavor/taste where the overpowering durian flavor apparently durian caused a negative effect. However, the mean ratings for the three experimental cream puff filling which ranged from 7.7 to 7.9 had a descriptive equivalent of "very desirable". In terms of general acceptability, all the cream puff formulations had the same degree of acceptability. They were all liked very much by the panelists. These results imply that except for flavor/taste durian does not cause a negative effect on the quality and acceptability of the resulting product. The camote and squash used to mellow down the overpowering/obnoxious flavor of durian exerted no significant effect on the flavor of the finished products. Includes appendices and bibliographical references ddc U 0 571 571 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-31 Donation 0 U (BSHT) Al326q 2012 U560 2025-03-31 09:43:59 2025-03-31 U