000			01309nam a22001817a 4500
003			OSt
005			20250321104108.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aTabunnoc, Jocelyn G.
245			_aZero-waste processing of sweet potato (ipomea batatas)/ _cJocelyn G. Tabunnoc
260			_aBayombong: _bNueva Vizcaya State University, _c2005.
300			_axi, 50 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the potential of Zero-Waste processing of sweet potato on the acceptability and quality of beverages, chips and muffin in terms of color, texture, flavor and taste. The results of the study showed that treatment II (Experimental) was not significantly different compared to the control in all the finished product. There were no significant differences among treatment means in quality in terms of color and appearance. There were no significant differences among treatment means in quality in terms of flavor/taste. All the finished products made on sweet potato had no significant differences in the degree of general acceptability compared to the control.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and Bibliographical references
942			_2ddc _cU _n0
999			_c276 _d276