01749nam a22001577a 4500003000400000005001700004008004100021040000900062100002700071245010500098260005500203300003800258500116700296500007301463504005501536OSt20250320100219.0250319b        |||||||| |||| 00| 0 eng d  cNVSU  aDela Cruz, Eric Son R.  aQuality and acceptability of conserve with different levels of orange pomace/cEric Son R. Dela Cruz  aBayombong:bNueva Vizcaya State University,c2016.  axi, 34 leaves :bphotos ;c28 cm.  aThis study aimed to determine the effects of increasing levels of orange pomace (10%-30%) on the quality and acceptability of conserve in terms of color/appearance, texture and flavor/taste. Specifically, this study aimed to determine the maximum level of orange pomace in conserve formulation without exerting a negative effect on the quality and acceptability of the product.
Sensory evaluation was made by nine (9) laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to 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 treatments differed from each other.
Results of the study showed that the addition of 10-20% pomace caused as significant enhancement on the color/appearance, flavor/taste and general acceptability of the conserve formulation. The addition of 30% pomace caused a negative effect on the flavor/taste of the conserve. The optimum level of orange pomace that can be incorporated with the conserve without causing negative effects on the quality and acceptability of the product is 20%.
  aThesis (Bachelor of Science in Home Technology - Food and Nutrition)  aIncludes appendices and bibliographical references