Raminez, Joan B. <br/><br/>
Quality and acceptability of pigeon pea-based tart fillings/ 
Joan B. Raminez 
 - Bayombong:  Nueva Vizcaya State University;  2013. 
 - x, 32 leaves :  photos ;  28 cm. 
<br/><br/> This study aimed to determine the acceptability and quality of pigeon pea-based tart fillings in terms of taste, appearance/color and texture. Sensory evaluation was made by ten (10) laboratory panelist using the 9-point Hedonic Scale. Data gathered were analyzed. Analysis of Variance (ANOVA) the completely randomized design (CRD).<br/>Result of the study showed that there were no significant differences in the overall acceptability and quality in terms of appearance/color, and flavor/taste and texture of the products. The mean ratings which ranged from 7.8 to 8.1 has a descriptive equivalent of "like moderately" to like "like very much". On the other hand, the texture of pigeon pea based-tart fillings with jackfruit, got the lowest mean rating of 7.8, a descriptive equivalent of "like moderately". These results indicate that the pigeon pea- based tart fillings may be further improved to come up with products of better quality with a corresponding higher acceptability.<br/> <br/> 
<br/><br/>Includes appendices and bibliographical references