Pacis, Michelle S. creator text Bayombong Nueva Vizcaya State University 2012 monographic eng

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xii, 37 leaves : photos ; 28 cm. Michelle S. Pacis This study was conducted to determine the quality of tiesa pudding with different levels 10, 20, 30% of tiesa pulp and to determine the maximum level of enrichment without causing a negative effect on its sensory quality in terms of color/appearance, flavor/taste, texture; and to find out the general acceptability of the finished products. A sensory panel composed of ten members rated the sensory quality and general acceptability of the products using the 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data. Results of the study showed that the quality and acceptability of tiesa pudding with different levels (10, 20 and 30 percent) of tiesa pulp differed significantly with that of the control in terms of flavor/taste and general acceptability. Result of the evaluation on the general acceptability of the experimental tiesa pudding indicate that the addition of tiesa pulp in the tiesa pudding formulation caused a significant negative effect on the finished products. The treatment 4 were rated as "Like moderately" by the panelist while the control and treatment 2 and 3 were given a rating "Like Very much". Results of the study show that the use of 30% tiesa pulp in the pudding formulation causes a negative effect on the flavor/taste and general acceptability of the resulting product. The other pudding formulations with 10% and 20% tiesa were found to be as acceptable as the control in terms of quality and general acceptability. This implies that the maximum amount of tiesa pulp should be less than 30% to produce a product which is as acceptable as the control in terms of quality and general acceptability. Thesis (Bachelor of Science in Home Technology - Food and Nutrition) Bibliographical References 250319 20250320091620.0