000			01453nam a22001697a 4500
003			OSt
005			20250320135234.0
008			250320b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aDulnuan, Marissa G. author
245			_aUtilization of yacon (smallest sonchifolius) in catsup and embotido preparations/ _cMarissa G. Dulnuan and Flodelyn L. Lamagon
300			_axii, 55 leaves : _bphotos ; _c28 cm.
500			_aThe study determined the utilization of Yacon in catsup and embotido in terms of acceptability and quality. The results of the study showed that there were significant differences in color, appearance and texture of the two treatments: Treatment 1 (Banana catsup) and Treatment 2 (Yacon catsup). However, there were no significant differences noted on the flavor, taste and over all acceptability of the two treatments. As to preparation of embotido, the experimental treatment (pure meat with yacon) compared favorably in appearance, flavor and taste with that of the control (pure ground pork only). It was in texture that the experimental treatment was less desirable. The overall acceptability rating showed a no significant difference between treatments. This revealed that the experimental treatment (yacon embotido) was as acceptable as the control (pure meat embotido).
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
700			_aFlodelyn L. Lamagon
942			_2ddc _cU _n0
999			_c161 _d161