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040 _cNVSU
100 _aSambrano, Jhon Carlo C. author
245 _aQuality and acceptability of different flour based snacks products fortified with different levels of tiesa (pouteria campechiana)
_cJhon Carlo C. Sambrano and Jonalyn S. Pagalla
260 _aBayombong:
_bNueva Vizcaya State University,
_c2019.
300 _axv, 38 leaves :
_bphotos ;
_c28 cm.
500 _aThis study aimed to identify the optimum level of tiesa pulp then evaluate and compare the quality and acceptability of the two fortified steamed recipes (puto and kutsinta). Also, the study attempted to establish the finish product that has the higher potential for scaled up production. In the studyl, the acceptable level of use was determined through a semi-trained laboratory panel of nine members evaluated the products using 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data. The four treatments were also ranked for preference to determine which one had the most acceptable level of fornication. The Kramer's Rank Sum Test was used to determine which treatments differed from each other. In the study 2, Data gathered were subjected to T-test to determine if there were significant differences among the treatments. Based of the three fortification level (10%, 15%, 20%) used the optimum level of fortification is 15% it being the highest level without exerting negative effect on the quality of the product. The use of the optimum in two product puto and kutsinta were compared using the t-test, which showed that there were no significant different between the two products. Based on the aforementioned findings of the study, the puto and the kutsinta with 15% of tiesa pulp, have the same market potential.
501 _aThesis (Bachelor of Science in Home Technology - Frood and Nutrition)
504 _aIncludes appendices and bibliographical references
700 _aJonalyn S. Pagalla
942 _2ddc
_cU
_n0
999 _c149
_d149