000			01644nam a22001697a 4500
003			OSt
005			20250320133901.0
008			250320b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aDoles, Senialyn E.
245			_aQuality and acceptability of corn flour in making snacks items (cookies, pastillas and polvoron)/ _cSenialyn S. Doles
260			_aBayombong: _bNueva Vizcaya State University, _c2005.
300			_axii, 71 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the potential use of corn flour in making snack items (Cookies, Pastillas and Polvoron) and the effects of increasing levels of corn flour on the general acceptability and quality of snack items in terms of color, texture, flavor and taste. No significant differences were observed on the acceptability color and texture between the experimental cookies to that of the control. A moderately pronounced com flour was detected in the experimental pastillas. No significant differences were noted in the acceptability and flavor of the experimental polvoron, however, highly significant differences were observed in the texture in terms of smoothness and color between experimental treatments with that of the control. All the finished products were adjudged to be "like very much" by the taste panel. Results of the study showed that there were no significant differences among the treatments in terms of acceptability, color, texture and flavor between the experimental snacks items using corn flour to that of the control (flour).
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
942			_2ddc _cU _n0
999			_c157 _d157