000			01765nam a22002057a 4500
003			OSt
005			20250320132629.0
008			250320b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aCardenas, Cinderella I.
245			_aBlended sweet potato and banana flours in pulvoron/ _cCinderella I. Cadenas, Ralf Dale F. Guyao, Marisol S. Puno, and Jamie Marie J. Goloyugo
260			_aBayombong: _bNueva Vizcaya State University, _c2021.
300			_axiii, 52 leaves : _bphotos ; _c28 cm.
500			_aThis study determined the potential use of sweet potato (Ipomoea batatas) flour and banana flour in making Pulvoron as to their acceptability and desirability in terms of appearance, texture, flavor, and taste in making Pulvoron. Sensory evaluation was done by 10 laboratory panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments. Results showed no significant differences among treatments as to its desirability and general acceptability in making pulvoron. The experimental treatments of blended banana flour and sweet potato (Ipomoea batatas) flour were compatible to the control (pure wheat flour). Experimental treatment 3 the proportion of 1½ cups banana flour blended with ½ cup sweet potato flour obtained the highest mean rating in terms of its desirability in appearance/color, texture, flavor, and taste and was adjudged to have the best proportion and the most acceptable in the preparation of pulvoron.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
700			_aRalf Dale F. Guyao
700			_aMarisol S. Puno
700			_aJamie Marie J. Goloyugo
942			_2ddc _cU _n0
999			_c155 _d155