01717nam a22001457a 4500003000400000005001700004008004100021040000900062100002200071245011800093260005500211300003900266500121100305504005501516OSt20250403085611.0250403b        |||||||| |||| 00| 0 eng d  cNVSU  aBinlang, Julie G.  aQuality and acceptability of fruit cake with different levels (10%, 15%, 20%) of citrus pomace/cJulie G. Binlang  aBayombong:bNueva Vizcaya State University;c2018.  axii, 41 leaves :bphotos ;c28 cm.  aThis study was conducted to determine the sensory quality of fruit cake made by combining with a different level of orange pomace (15%,20%,25%) in terms of color/appearance, flavor and taste and texture, as well as general acceptability. Sensory evaluation was made by 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 15% and 20% of orange pomace has no negative effect on the quality and general acceptability of the fruitcake. It indicates that 20% of orange pomace is the optimum level of used without causing a negative effect on the fruitcake formulations. However when the level increased to 25% it exerted a negative effect on the quality of the fruitcakes and it was the least desired and least preferred product.
	Based on the foregoing results, the researcher concludes that of the three experimental formulations the fruitcake with 15-20% orange pomace have the same market potential for scaled up production.
  aIncludes appendices and bibliographical references