01826nam a22001817a 4500 OSt 20250320094931.0 250319b |||||||| |||| 00| 0 eng d NVSU Cacal, Novalyn V. Effect of increasing levels of soybean (glycine max) flour on the sensory quality and general acceptability pudding/ Novalyn V. Cacal Bayombong: Nueva Vizcaya State University, 2016. xii, 34 leaves : photos ; 28 cm. This study was conducted to enhance the nutritional value of pudding by incorporating significant amounts of soybean flour. Specifically, this study aimed to determine the effects of incorporating different levels of soybean flour on the pudding formulation in terms of acceptability and quality. Determine the maximum level of soybean flour that can be incorporated in the pudding formulation. Sensory evaluation was conducted by ten (10) laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. Results of the study showed that the incorporation of soybean flour from 20% to 30% does not exert any negative effect on the quality and general acceptability of the products which have descriptive equivalents of "like moderately" to "like very much". These results indicate that soybean flour can be used up to 30% in the pudding formulation without causing any negative effect on the color/appearance, flavor, texture and general acceptability of the finished products. At this level, the nutritional value of the pudding is significantly enhanced. Thesis (Bachelor of Science in Home Technology - Food and Nutrition) bibliographical References ddc U 0 64 64 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-19 Donation 0 U (BSHT) C118e 2016 U837 2025-03-19 09:06:42 2025-03-19 U