01651nam a22001577a 4500003000400000005001700004008004100021040000900062100002400071245011100095260005500206300003800261500114200299504003101441700002101472OSt20250331145322.0250331b        |||||||| |||| 00| 0 eng d  cNVSU  aBodomo, Rhea Mae I.  aComparative study of making string beans and Baguio beans pickles cRhea Mae I. Bodomo and Rose A. Domingo  aBayombong:bNueva Vizcaya State University;c2021.  axi, 43 leaves :bphotos ;c28 cm.  aThis study determined the acceptability, palatability, and aesthetic value of making pickles using string beans and Baguio beans enriched with carrots and radish as food appetizers. It found out the quality in terms of color and appearance, texture, flavour and taste and general acceptability of the finished products.
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 result of the study showed no significant difference observed in the color and appearance among the treatment in the preparation of pickles. The general acceptability of Treatment 1, was "most desirable" (Mean =8.10) interpreted as "Desirable." All other two treatments gained means of 7.90 for Treatment 3 and 7.80 for Treatment 2, which were qualitatively described as "Desirable." This simply showed that the respondents agreed on the pickled vegetables general acceptability where all treatments were all "liked very much" as to color/appearance, flavor/taste, texture, and general acceptability.
  aBibliographical References  aDomingo, Rose A.