000			01267nam a22001937a 4500
003			OSt
005			20250321132635.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAquino, Ruby Ana L.
245			_aDevelopment of different recipes using yacon (polymia sonchifolia) as main ingredient/ _cRuby Ana L. Aquino and Joyce T. Ognayon
260			_aBayombong: _bNueva Vizcaya State University, _c2006.
300			_axii, 72 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to develop different recipes using yacon on the acceptability and quality of pork sinigang, fruit salad, pickles and candy in terms of appearance/color, texture and taste. Results showed that yacon utilized as substitute for the following: radish in pork sinigang; red cherry in fruit salad; papaya in pickles and kondol in candy making were as desirable and acceptable in quality in terms of appearance, texture, flavor and taste as the control. All recipes were adjudged to be comparable with the control in food quality and consumer acceptability.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and bibliographical references
700			_aOgnayon, Joyce T.
942			_2ddc _cU _n0
999			_c302 _d302