01510nam a22001697a 4500 OSt 20250402084205.0 250402b |||||||| |||| 00| 0 eng d NVSU Raminez, Joan B. Quality and acceptability of pigeon pea-based tart fillings/ Joan B. Raminez Bayombong: Nueva Vizcaya State University; 2013. x, 32 leaves : photos ; 28 cm. 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). 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.   Includes appendices and bibliographical references ddc U 0 687 687 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-04-02 Donation 0 U (BSHT) R173 2013 U562 2025-04-02 08:40:56 2025-04-02 U