000			01293nam a22001697a 4500
003			OSt
005			20250331090523.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBaawa, Judy Ann C.
245			_aUtilization of rice (Oryza sativa Linn.) flour with malunggay (Moringa oleifera) and saluyot (Corchorus olitrius) as enrichment in puto and espasol/ _cJudy Ann C. Baawa and Jenelyn D. Iki
300			_axii, 62 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the potential use of malunggay and saluyot leaves as micronutrient enrichers in making puto and espasol; and to find out the acceptability and quality in terms color/appearance, texture, flavor and taste. Results showed that a significant difference was noted in the appearance/color of the experimental treatments to that of the control in making puto. The product had a comparable texture and flavor/taste puto as the control. As to the preparation of espasol no significant differences were observed in appearance, texture flavor and taste among the different treatments. Both finished products (puto and espasol) were adjudged to be as acceptable and comparable to the control.
504			_aBibliographical References
700			_aIki, Jenelyn D.
942			_2ddc _cU _n0
999			_c546 _d546