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040			_cNVSU
100			_aPascua, Christine Mae D.
245			_aQuality and acceptability of vegetable- enriched cracklings/ _cChristine Mae D. Pascua
260			_aBayombong: _bNueva Vizcaya State University, _c2018.
300			_axi, 43 leaves : _bphotos ; _c28 cm.
500			_aThis study was conducted to determine the effect of vegetable enhancers in the production of enriched cracklings without causing a negative effect on its sensory quality in terms of color/appearance, flavor/taste, and texture, and to find out the general acceptability of the finished product. A sensory panel composed of nine members rated the sensory quality and general acceptability of the products using 9-point Hedonic Scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other. The results showed that there were no significant differences in the appearance/color and texture of the vegetable-enriched cracklings. In terms of flavor/taste, carrot cracklings has the highest mean rating of 7.56 with the descriptive equivalent of " Like very much". Carrot and tomato cracklings was found to be more desirable than the cracklings enriched with lettuce with mean rating of 6.4 with descriptive equivalent of "Like slightly". The carrots and tomato enhanced the flavor/taste as well as general acceptability of products with the highest mean rating of 7.78 with descriptive equivalent of "Like very much". Of the three vegetable-enriched products, the carrot and tomato cracklings had high potential for scaled up production.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aBibliographical References
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999			_c49 _d49