000			02446nam a22001817a 4500
003			OSt
005			20250328155340.0
008			250328b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBusania, Mary Ann V.
245			_aSensory characteristics of rice eel (monopterus albus) enriched with pickled vegetables (bitter gourd, cucumber and carrots) in two of making sardines/ _cMary Ann V. Busania
260			_aBayombong: _bNueva Vizcaya State University, _c2024
300			_axiii, 65 leaves : _billustrations, photos ; _c28 cm.
500			_aThe study was conducted to determine the sensory characteristic of rice eel with pickled vegetables in two types of making sardines. The experimental research design was utilized to assess the quality description, level of desirability and general acceptability of the finished products. Ten (10) food tasters/panelists were involved in the sensory and acceptability evaluation of the rice eel sardines. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity on what type the sardines were made of. The analysis of variance at 0.05 level of significance was used to determine if the ingredient formulation of the different treatments affected the quality description, desirability level and acceptability of the sardines. Result of the descriptive evaluation of sardines in color and appearance showed the dark brown color and appearance of Treatments 2 and 4 compared to the light brown color and appearance of Treatment 3 and the control treatment. The texture of the experimental treatments were slightly firm and Treatments 3 and 4 were juicy and tender that was comparable to the control treatment. Treatment 4 was adjudged to had pleasant with no gritty texture and with a well-blended taste. The most desirable flavor and aroma was on Treatment 2 and Treatment 3 was on taste. Two parameters color and appearance and taste showed significant differences when evaluated for its quality description. Moreover, there were significant differences on the desirability level which affected the color and appearance, flavor and taste of the finished products but were rated to be generally acceptable in making sardines and "liked very much" by the food evaluators.
500			_aThesis (Master of Science-Home Technology)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cTH _n0
999			_c510 _d510