02070nam a22002177a 4500 OSt 20250402092148.0 250402b |||||||| |||| 00| 0 eng d NVSU Narciso, Joanne S. Development of blended rice flour and cassava flour chips with ampalaya, malunggay, and squash/ Joanne S. Narciso, Zhiela C. Ngayawon, Catherine G. Omanito, Nicole D. Patnaan Bayombong: Nueva Vizcaya State University, 2022. xiii, 57 leaves : illustration, photos ; 28 cm. Eating ampalaya is a challenge specially for children. In this study, the researchers developed a mixed vegetable chips with ampalaya as the main ingredient and determined the general acceptability of the ampalaya mixed with vegetable chips as snack, specifically. the desirability of chips in terms of color and appearance, texture, and flavor and taste. In addition, it also evaluated the significant differences among the variable proportions of the ingredients. The Sensory evaluation was judged by 10 panelists using a 9-point Hedonic Scale. Data gathered were analyzed statistically using the analysis of variance (ANOVA) for complete randomized design (CRD) and used the least significant difference to determine difference among treatments. The result of the study showed that the ampalaya-mixed vegetable chips were generally acceptable especially the combination of ampalaya and squash. However, the least desirable and least acceptable ampalaya-mixed vegetable chips were the ones with ampalaya, squash and malunggay. The different treatments did not significantly differ in terms of color, and appearance, flavor, and taste. Keywords: Ampalaya, Squash, Malunggay, Blended rice flour, Cassava flour Thesis (Bachelor of Science in Home Technology - Food and Nutrition) appendices and bibliographical references Ngayawon, Zhiela C., author. Omanito, Catherine G., author. Patnaan, Nicole D., author. ddc U 0 700 700 0 0 ddc 0 0 NVSUBAY NVSUBAY GR 2025-04-02 Donation 0 U (BSHT) N222d 2022 U1950 2025-04-02 09:22:24 2025-04-02 U