Sensory attributes of rice bran in puddle and fruit cakes/ Irene T. Galarse and Espie B. Baloc
Material type:
TextPublication details: Bayombong: Nueva Vizcaya State University; 2009.Description: xii, 63 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) G146s 2009 (Browse shelf(Opens below)) | Not for loan | U269 |
This study was conducted to determine the food quality of rice bran in puddle cake and fruit cake making in terms of appearance/color, texture and flavor/taste and to find out the general acceptability of the finished product.
Results of the study showed the rice bran puddle cake and rice bran fruitcake with indigenous fruits did not differ significantly from that of the control. The general acceptability of both products were rated as "like very much" by the panelist. As to color/appearance, texture, flavor/taste, the control and experimental cakes were given a rating ranging from "moderately desirable" to "very desirable".
Bibliographical References
There are no comments on this title.
