000			02916nam a22001817a 4500
003			OSt
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008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAntolin, Cyvie Fate A.
245			_aOrganoleptic attributes of tilapia (oreochromis niloticus) enriched with rootcrops (sweet potato and taro) in fishball preparation/ _cCyvie Fate A. Antolin
260			_aBayombong: _bNueva Vizcaya State University, _c2023
300			_axvi, 74 leaves : _billustrations, photos ; _c28 cm.
500			_aThe study aimed to determine the organoleptic attributes of tilapia enriched with root crops (sweet potato and taro) in fishball preparation. The experimental research design was utilized to determine the description, desirability level on the quality and general acceptability in terms of color and appearance, texture, flavor and taste. Ten (10) food tasters/panelists were involved in the sensory/organoleptic and acceptability evaluation of the tilapia fishball enriched with sweet potato and taro rootcrops. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity where the sample fishballs were made of. The chi-square test was used if the fish and rootcrop pulp/leaves combinations in the different treatments affected the description, quality and acceptability of the fishballs. Results on the descriptive evaluation the tilapia fishballs enriched with sweet potato showed the light brown color and appearance in Treatment 2 comparable to the control. The texture of all experimental treatments in sweet potato enriched fishballs were smooth and tender similar to the control. A well-blended flavor and taste of the fish balls were the same in all experimental treatments when compared to the control. On the other hand, the tilapia fishballs enriched with taro were described to have brown to dark brown experimental treatments compared to the golden-brown color and appearance of the control. The experimental treatments in taro enriched fishballs produced better texture to be smooth and tender than the hard and tough control treatment. Treatment 2 of the sweet potato enriched fishball had a color and appearance as desirable as the control. In terms of flavor and taste Treatment 2 was adjudged to be more desirable than the other experimental treatments and the control. In taro enriched fishballs only Treatment 2 had desirable color and appearance. All experimental treatments had desirable texture and flavor and taste as the control treatment. The sweet potato and taro enriched tilapia fish balls obtained a mean score that was generally acceptable in making fishballs. Keywords: Organoleptic Attributes, Taro, Sweet Potato, Fishball
500			_aThesis (Master of Science-Home Technology)
504			_aIncludes appendices and bibliographical references
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999			_c370 _d370