01100nam a22001697a 4500 OSt 20250403152212.0 250403b |||||||| |||| 00| 0 eng d NVSU Lungan, Aileen A. Acceptability of flavored yacon (Smallanthus sonchifolius) syrup in hot cake/ Aileen A. Lungan Bayombong: Nueva Vizcaya State University; 2010. xi, 34 leaves : photos ; 28 cm. This study aimed to determine the relative acceptability of the formulation compared to the control and to find out which of the flavored yacon syrup in hot cake is more acceptable. The general acceptability and quality of the flavored yacon syrup were given higher Hedonic rating which have descriptive equivalent of 'like moderately" and very desirable respectively. The difference, however, were found to be insignificant. The foregoing findings show that flavored yacon syrup can be used as a healthier alternative to the control syrup for hot cake. Includes appendices and bibliographical references ddc U 0 821 821 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-04-03 Donation 0 U (BSHT) L963a 2010 U388 2025-04-03 15:23:07 2025-04-03 U