000			02264nam a22001817a 4500
003			OSt
005			20250320091708.0
008			250318b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aPolicina, Glenson M.
245			_aCompatibility of locally available vegetable juices in dalandan-based juice based/ _cGlenson M. Policina
260			_aBayombong: _bNueva Vizcaya State University, _c2018.
300			_axii, 45 leaves : _bphotos ; _c28 cm.
500			_a This study aimed to utilize three vegetable (carrot, tomato and cucumber) in dalandan-based formulation and to determine its effect on the general acceptability and on the quality of the product in terms of appearance/color, flavor and taste and aroma. Sensory evaluation was made by ten (10) semi-trained laboratory panelist using the nine-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) for a Completely Randomized Design (CRD) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other. The three vegetable juices has a soluble solid ranging from 0.3 to 2.0 and a pH ranging from 4.5 to 6.0 which was adjusted to 8º Brix and a pH of 3.5 to come up with the compatible locally vegetable juice to dalandan juice. The result of the study showed that of the three vegetable juices the carrot-dalandan juice had the highest rating in terms of appearance/color, flavor/taste and general acceptability which produced a product that is as acceptable as the control juice blend in all the quality factors evaluated. The mean ratings ranging from 7.6-7.8 had a descriptive equivalent of "like very much". The tomato-dalandan juice and cucumber-dalandan juice obtained a significantly lower mean ratings ranging from 6.1-6.7 lhad a descriptive equivalent of "like slightly to like moderately" in terms of all the sensory quality evaluation conducted. Carrot-dalandan juice blend was the most acceptable product in terms of quality and acceptability, hence, the highest market potential.
500			_aThesis (Bachelor of Science in Home Technology-Food and Nutrition)
504			_aBibliographical References
942			_2ddc _cU _n0
999			_c37 _d37