000			01968nam a22001937a 4500
003			OSt
005			20250404143501.0
008			250328b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBungallon, Judea N.
245			_aRed rice-mungbean blend enriched with squash and carrots in arrozcaldo/ _cJudea N. Bungallon and Rosemarie A. Tangbao
260			_aBayombong: _bNueva Vizcaya State University, _c2021.
300			_axi, 40 leaves : _billustration, photos ; _c28 cm.
500			_aThis study determined the potential use of Indigenous rice-mongo blend enriched with squash and carrots in the preparation of arrozcaldo, it found out the quality in terms of color and appearance, texture, flavor and taste and general acceptability of the finished products. Sensory evaluation was done by 10 food panelists using 9-point hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine if there were significant difference between the treatments The result of the study showed no significant difference observed in the color and appearance among the treatment in the preparation of arrozcaldo. The texture of arrozcaldo in Treatment 2 with 1½ cup of rice blended with ½ cup mongo and 1 cup each squash and carrots was judged to be "very desirable" than the other experimental treatments and the control (pure rice) noted no significant differences in the flavor and taste of the finished products. All experimental treatments were rated to have the same flavor and taste as the control treatment. The red rice- mongo blend enriched with squash and carrots were "like very much" in the preparation of arrozcaldo which simply meant that it was comparable and acceptable as the control of pure rice arrozcaldo
500			_aThesis (Bachelor of Science in Home Technology—Food and Nutrition)
504			_aIncludes appendices and bibliographical references
700			_aTangbao, Rosemarie A., author.
942			_2ddc _cU _n0
999			_c439 _d439