000			01388nam a22001817a 4500
003			OSt
005			20250321133654.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aDangan, Analiza B.
245			_aAcceptabiliity of ginger (zingber officinale) dagwey (sauravia suglabra, merr.) in fruit cake preparation/
260			_aBayombong: _bNueva Vizcaya State University, _c2006.
300			_axi, 49 leaves : _bphotos ; _c28 cm.
500			_aThis study was conducted to determine the desirability of Ginger (Zingiber officinale) Dagwey (Sauravia suglabra Merr) in fruitcake preparation in terms of color/Appearance, texture and Flavor/Taste, and to find out the general acceptability of the finished products. Result of the study showed that the experimental treatments were as acceptable as the control. However, the outside and the inside characteristics of the finished products differed significantly. Treatment III was adjudged to have a more desirable color/appearance, texture, flavor and taste over that of other treatments and the control. This suggest that as to quality, Treatment III proportion has a better result than that the other experimental treatments and the control.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c309 _d309