000			01795nam a22002057a 4500
003			OSt
005			20250404143150.0
008			250327b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAtteo, Cathlyn B., author.
245			_aJam preparation of mixed vegetables/ _cCathlyn B. Atteo, John Oliver T. Daileg, and Crystal Mae L. Pascua
260			_aBayombong: _bNueva Vizcaya State University, _c2021.
300			_axii, 43 leaves : _billustration, photos ; _c28 cm.
500			_aThis study utilized and determined the desirability of mixed vegetables such as sweet potato, chayote, and squash in the preparation of jams, in terms of their color and appearance, texture, flavor, taste, and the general acceptability of the finished product. The food panelist made the sensory evaluation using a Hedonic 9-point scale. Data gathered were subjected to data analysis of variance (ANOVA) to determine the significant difference between the Treatment 2 and 3 obtained the very desirable color and appearance than Treatment 4 and the control. The texture of the finished product of treatment 3 was very desirable than other experimental treatments. Treatment 3 and 4 were rated as desirable in flavor and taste than Treatment 2 and control. The experimental treatments should not significantly differ in color texture, flavor, and taste with the control recipe. As to general acceptability, the food evaluators liked the experimental treatment very much, implying that the finished products were acceptable in making jam.
500			_aThesis (Bachelor of Science in Home Technology—Food and Nutrition)
504			_aIncludes appendices and bibliographical references
700			_aDaileg, John Oliver T., author.
700			_aPascua, Crystal Mae L., author.
942			_2ddc _cU _n0
999			_c427 _d427