TY  - BOOK
AU  - Barangay, Teresita Bacani
TI  - Organoleptic traits of indigenous rice-legume based snack time fortified with squash and carrot
PY  - 2002///
CY  - Bayombong
PB  - Nueva Vizcaya State Institute of Technology
N1  - 	This study was conducted to determine the organoleptic trait of foods developed from indigenous rice-legume based snack items (Maja Blanca and Cupcake) fortified with carrot and squash in terms of color/appearance, texture and taste, determine the degree of acceptability and cost and return involved in the production. The effect of the various food combinations for rice-legume (mongo) based flour fortified with squash, carrots and the combination of squash and carrot (squarrot) prepared as food for children were evaluated. These included no replacement or 100% 0% rice-legume based flour (T1) 50% rice-legume flour fortified with 50% carrot (T2), 50% rice legume flour fortified with 50% squash, (T3) and 50% rice-legume fortified with 25% squash and 25% carrot (T4).

	A panel of twenty (20) evaluators, one set for parents (either a mother or a father) and one set for children evaluated the products based on the organoleptic traits of maja blanca and cupcakes. The children evaluated the acceptability of the finished products using the seven levels Facial Hedonic Scale Rating. The Randomized Complete Block Design (RCBD) was used to analyze the experiment.

	The organoleptic trait evaluation of parents on the color and appearance of maja blanca was adjudged to be within the range of moderately desirable to desirable (7.26 to 7.60). The texture of maja blanca from the experimental treatments were significantly more desirable than the control. The analysis of variance on the flavor and taste revealed that the combination of squash and in a rice-legume based flour maja blanca had resulted to a more desirable product than the other treatments. As to the general acceptability of the finished products of maja blanca, all were "like very much" by the panelists.

	In the case of cupcake, no significant difference was observed on the desirability of color and appearance. The analysis of variance reveal a no significant difference in texture of the cupcakes made from the different combinations. Also the flavor and taste of the finished products was not affected with the addition of squash and carrots. The rice-legume flour fortified with 25% each of squash and carrots had the most desirable products among the treatments. The acceptability ratings of the cupcakes made from the different treatments were statistically the same.

	The sensory evaluation of children on the acceptability of cupcake was not significantly affected by the addition of squash and carrots as fortifiers and enrichers. Although a slight acceptability of the cupcake with carrots was detected among the treatments, cupcakes with the combination of squash and carrots had the highest rating and describe as "like very much" by the children food panelist
; Thesis (Master of Science-Home Technology)
; Includes appendices and bibliographical references

ER  -