Acceptability of flavored yacon (Smallanthus sonchifolius) syrup in hot cake/ Aileen A. Lungan
Material type:
TextPublication details: Bayombong: Nueva Vizcaya State University; 2010.Description: xi, 34 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) L963a 2010 (Browse shelf(Opens below)) | Not for loan | U388 |
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
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