000			01342nam a22001697a 4500
003			OSt
005			20250331102905.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aMahinil, Melba G.
245			_aAcceptability of crinkles with yam flour and yam paste/ _cMelba G. Mahinil
260			_aBayombong: _bNueva Vizcaya State University; _c2010.
300			_axi, 39 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the potential use of yam flour and yam paste in making crinkles and to find out the acceptability and quality of the finished product in terms of texture flavor and taste. Result showed that there were significant differences on the acceptability and quality of the crinkles in terms of texture, flavor and taste. The acceptability of the control crinkle was adjudged as extremely desirable while the crinkle with yam flour was adjudged as very desirable. The crinkle with yam paste on the other hand was moderately desirable. The quality of crinkles in terms of texture, flavor and taste also differed significantly with each other. The control crinkles were found to be the most desirable followed by T2-crinkles with yam flour (very desirable). The crinkles with yam paste was rated as moderately desirable.
504			_aBibliographical References
942			_2ddc _cU _n0
999			_c606 _d606