000			01605nam a22001937a 4500
003			OSt
005			20250328134026.0
008			250328b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aLicyayo, Remedios T.
245			_aSensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch), carrots (Daucus carota, var sativa), and yacon (Smallanthus sanchifolius)/ _cRemedios T. Licyayo and Maryhope N. Tugguin
260			_aBayombong: _bNueva Vizcaya State University, _c2008.
300			_axii, 66 leaves : _billustration, photos ; _c28 cm.
500			_aThis study was conducted to determine the sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch) Carrots (Daucus, Carota, var sativa) and yacon (Smallanthus Sanchifolius) in preparation of crackle and brownies in terms of color/appearance, texture flavor/taste, and to find out the general acceptability of the finished products. Results of the study showed that the cassava crackle and rice flour brownies did not differ significantly from that of the control. The general acceptability of both products were rated as "like very much" by the panelists. As to color/appearance, texture, flavor/taste, the control and experimental crackles as well as the brownies were given a rating ranging from "moderately desirable" to "very desirable".
500			_aThesis (Bachelor of Science in Home Technology – Food and Nutrition)
504			_aappendices and bibliographical references
700			_aTugguin, Maryhope N., author.
942			_2ddc _cU _n0
999			_c449 _d449