000			02970nam a22002177a 4500
003			OSt
005			20250404143837.0
008			250328b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAgamas, Charlotte Valeree D.
245			_aQuality and acceptability in different levels of soymilk in making sauce/ _cCharlotte Valeree D. Agamas, Chrisvelle Marie D. Manaligod, Grace Lynn R. Micu, Janna Yvonne L. Tejano
260			_aBayombong: _bNueva Vizcaya State University, _c2024.
300			_axiv, 44 leaves : _billustration, photos; _c28 cm.
500			_aThis study investigated the acceptability of a newly developed soymilk sauce specifically designed as a dipping sauce for street food items. It aimed to comprehensively assess consumer perception through meticulous evaluation of its visual appeal, texture, flavor, and overall acceptability while accounting for variations in ingredient proportions. The experimental design employed four treatments included the original soymilk sauce serving as a control group and three additional formulations incorporating differing amounts of soybean milk. Analysis of sensory attributes revealed that Treatment 2 achieved the highest scores in visual appeal, showcasing a clear preference for its aesthetic properties. In contrast, Treatment 3 demonstrated a well-balanced sensory profile, garnering the highest scores for texture, flavor, and taste. Interestingly. Treatment 1 consistently received the lowest scores across all sensory aspects, suggesting a less favorable reception among consumers. Notably. Treatment 4 emerged as the most generally acceptable soymilk sauce, with statistically significant differences observed in comparison to other treatments. This finding suggested that specific enhancer ingredients incorporated in Treatment 4 positively influenced consumer perception. While significant variations were observed in color. appearance, and texture across treatments, flavor and taste preferences remained relatively consistent. This implied that within the investigated range, modifications to ingredient proportions can offer a wider variety of soy milk sauce options with distinct visual and textural profiles while maintaining consistent taste preferences. Building upon the positive sensory reception and overall acceptability demonstrated in this study, the development of this soymilk sauce appears highly promising. Considering the established consumer appeal, further exploration of this soymilk sauce through a dedicated business venture focused on both product development and packaging is warranted. Keywords: Ingredients, Sensory Reception, Soymilk Sauce, Taste Preferences
500			_aThesis (Bachelor of Science in Home Technology)
504			_aIncludes appendices and bibliographical references
700			_aManaligod, Chrisvelle Marie D., author.
700			_aMicu, Grace Lynn R., author.
700			_aTejano, Janna Yvonne L., author.
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