Tinio, Emerald C. creator text Bayombong Nueva Vizcaya State University 2013 monographic eng

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xi, 45 leaves : photos ; 28 cm. Emerald C. Tinio This study aimed to develop a nutri-dense and cheaper version of ice cream - the squarrot mellorine enriched with different levels (5% and 10%) of rice bran. Specifically, this study aimed to determine the effects of the different levels of rice bran on the squarrot mellorine in terms of its acceptability and quality. Sensory evaluation was made by ten (10) laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatment differed from each other. Results of the study showed that of the three nutri-dense squarrot mellorine formulations the squarrot mellorine with 5% rice bran was as desirable in texture and flavor as the mellorine without rice bran (control). The mellorine with 10% rice bran on the other hand, obtained significantly lower mean ratings in all quality factors evaluated as well as in its overall acceptability. Increasing the amount of rice bran in the formulation causes a corresponding lower rating on the color and overall acceptability of the resulting product. These results indicate that the maximum level of rice bran that can be used to enrich squarrot mellorine without negatively affecting the texture and flavor of the mellorine is 5%. Bibliographical References 250331 20250331140653.0