000			01821nam a22001697a 4500
003			OSt
005			20250331095245.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aMagno, Lady Lair D.
245			_aEffects of different levels (40, 50, 60%) of squash (Cucurbita maxima Linn.) pulp as mango (Mangifera indica Linn.) pulp substitute on the quality and acceptability of mellorine/ _cLady Lair D. Magno
260			_aBayombong: _bNueva Vizcaya State University; _c2012.
300			_axi, 36 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to develop a cheaper and healthier version of ice cream -the mellorine by incorporating different levels of squash formulation Specifically, this study aimed to determine the effects of different levels (40, 50, and 60%) of squash pulp as mango pulp substitute on the quality and acceptability of mellorine. Sensory evaluation was made by 10 laboratory panelists using the 9-point Hedonic Scale to determine the general acceptability, flavor/taste and the 5-point descriptive quality scoring to evaluate the desirability of the texture of the products. Results of the study show that the use of 50-60% squash pulp in the mellorine formulation causes a negative effect on the flavor/taste and general acceptability of the resulting product. The mellorine formulation with the lowest level (40%) of squash pulp was found to be as acceptable as the control in terms of quality and general acceptability. Their mean ratings which ranged from 8.5 to 8.9 have a descriptive equivalent of "like very much" to "like extremely". No significant difference was observed on the texture of the different formulations which ranged from moderately fine to very fine.
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c579 _d579