Monguiho, Regelyn L. creator Wigan, Joseph L. JR. text Bayombong Nueva Vizcaya State Uniersity 2019 monographic eng

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xiii, 41 leaves : photos ; 28 cm. Rogelyn L. Monguiho and Joseph L. Wigan JR This study aimed to determine the potential use of malunggay powder as fortifier in the product pizza; And to find out the products acceptability and quality in terms of appearance, texture, flavor, and general acceptability. Sensory evaluation was done by 9 laboratory panelists using 9-point Hedonic scale The amount of dwarf malunggay powder used was based on RENI (Vitamin A) contribution to meet 20%-25% of RENI for Vitamin A. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments. Results showed that there were no significant differences in quality in terms of appearance, flavor/taste, texture and general acceptability of all the malunggay fortified products. The optimum level of malunggay powder that can be incorporated in the pizza formulation without exerting negative effect of the pizza product was (20% to 25%RENI for Vitamin A) of the malunggay powder. The fortified products were comparable as good as the control in all the sensory characteristics evaluated. These results further suggest that malunggay powder can be used as fortifier in pizza as they were "liked very much and liked moderately" in terms of quality and general acceptability. Bibliographical References 250331 20250331104135.0