000			02034nam a22002537a 4500
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040			_cNVSU
100			_aCaniedo, Stephanie May T.
245			_aQuality and acceptability of different levels of ampalaya fruit (monordica charantia linn) with cassava flour in making kropeck as snacks item/ _cStephanie May T. Caniedo, Christian Jay G. Catatuya, Crizellemae C. Cayanan, Krizza Mae J. Domingo, Miles Earvino Macayan, Jazelle Marie G. Reyes, and Trixia Jane A. Tallod
260			_aBayombong: _bNueva Vizcaya State University, _c2024.
300			_axvi, 44 leaves : _billustration, photos ; _c28 cm.
500			_aThis study investigated the integration of cassava flour and ampalaya into kropeck, a snacks item, to offer a unique twist. The research identified potential variations among treatments and evaluated the food quality aspects such as color and appearance, texture, and flavor and taste, along with general acceptability. The evaluation involved ten experts utilizing 9-point Hedonic scales, and employed an experimental approach with four treatments, including the original Kropeck and variations of cassava flour enriched with ampalaya. Across all treatments, the findings indicated consistently desirable color and appearance. While Treatments 1, 2, and 3 exhibited highly desirable textures, flavors, and tastes, Treatment 4 showed lower scores, deeming it less acceptable. The ANOVA results confirmed the significant impact of varied ampalaya levels on attributes mentioned.
500			_aThesis (Bachelor of Science in Hospitality Management)
504			_aIncludes appendices and bibliographical references
700			_aCatatuya, Christian Jay G., author.
700			_aCayanan, Crizellemae C., author.
700			_aDomingo, Krizza Mae J., author.
700			_aMacayan, Miles Earvino, author.
700			_aReyes, Jazelle Marie G., author.
700			_aTallod, Trixia Jane A., author.
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999			_c519 _d519