02083nam a22001937a 4500 OSt 20250331102026.0 250331b |||||||| |||| 00| 0 eng d NVSU Callanga, Xyrene Mae P. Dragon fruit (Hylocereus polyrhizus) enriched with citrus and pineapple in making cupcake/ Xyrene Mae P. Callanga, Fernanda T. Mariano, and Rose Ann M. Untalan Bayombong: Nueva Vizcaya State University; 2021. xiii, 52 leaves : photos ; 28 cm. This study determined the desirability and acceptability of dragon fruit enriched with citrus and pineapple in making cupcakes in terms of color, texture, taste, flavor, and overall acceptability of the cupcakes. Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences among the treatments. The desirability trait evaluation of cupcakes on color and appearance revealed a significant difference among treatments. Treatment 4 proportion of two cups all-purpose flour, one half cup dragon fruit enriched with pineapple and citrus of one fourth cup each was rated to have a very desirable color and appearance than the other two experimental treatments and the control treatment. As the Texture of the cupcakes, Treatment 2 obtained a very desirable rating over the Treatments 3 and 4, and the control. However, the overall mean showed no significant differences among the experimental treatments and the control treatment. The best product with the highest rating on flavor and taste was Treatment 2 (dragon fruit with pineapple). Moreover, the addition of fruits did not show significant differences among treatments. The experimental treatments were as desirable as the control. All experimental treatments were adjudged to be as acceptable in making cupcakes as the control. Bibliographical References Mariano, Fernanda T. Untalan, Rose Ann M. ddc U 0 601 601 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-31 Donation 0 U (BSHT) C156d 2021 U1710 2025-03-31 10:21:38 2025-03-31 U