000			01634nam a22001817a 4500
003			OSt
005			20250331085227.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aVillegas, Modelyn C.
245			_aDesirability of yacon (Smallanthus sonchifolius) and dagwey (Saurauia subglabria Merr.) in the preparation of crumpet and maja blanca/ _cModelyn C. Villegas and Karen Leah L. Milla
260			_aBayombong: _bNueva Vizcaya State University; _c2008.
300			_axii, 60 leaves : _bphotos ; _c28 cm.
500			_aThis study was conducted to determine the potential use of yacon and dagwey in making crumpet and maja blanca and find out the acceptability and desirability in terms of appearance/color, texture and taste. The result of the study showed no significant difference in the color/appearance of the crumpet. The texture of the experimental treatments were less desirable than the control. The flavor of the finished products did not differ among treatments. The result of the study also showed a highly significant difference in the color/appearance, the texture and flavor of maja blanca in experimental treatment to that of the control. This implies that the experimental treatments were less desirable in color/appearance, texture and flavor/taste. As to the degree of acceptability the experimental crumpets were as acceptable as the control while in maja blanca the experimental treatments were less acceptable than the control in terms of flavor/taste on the finished products.
504			_aBibliographical References
700			_aMilla, Karen Leah L.
942			_2ddc _cU _n0
999			_c538 _d538