Alava, Deborah D. creator text Bayombong Nueva Vizcaya State University 2011 monographic eng

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xii, 39 leaves : photos ; 28 cm. Deborah D. Alava This study was conducted to determine the acceptability of Durian in making three selected Snacks (bread roll, tart, pie) on the food quality in terms of appearance and color, taste and flavor and general acceptability. And to determine which of the 3 treatment was the most preferred product. There were no significant differences in quality in terms of appearance and color, taste and flavor and in general acceptability of the three experimental products. Durian is therefore highly acceptable as an ingredient in the three snack items like bread roll, tart and pie recipes implying that it's use in the experimental durian products have a guest potential for commercialization durian in making bread roll, tart, pie recipes. The experimental treatments did not show significant differences as to food quality in terms of appearance and color and taste and flavor. Although the tart ranked as just, the Kramer's Rank Sum Test showed that it was not significantly different from the other two products. Bibliographical References 250331 20250331131948.0