000			01789nam a22001817a 4500
003			OSt
005			20250331113519.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAntonio, Rey P.
245			_aQuality and general acceptability of laing with different levels of cassava leaves/ _cRey P. Antonio and Ronald C. Bullionan
260			_aBayombong: _bNueva Vizcaya State University; _c2019.
300			_axiii, 32 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to develop a process for the preparation of cassava leaves to be used as a substitute for taro leaves as the one of the main ingredients of laing without adversely affecting its acceptability as perceived by a panel of sensory evaluators. The acceptable level of cassava leaves used was determined through a laboratory panel evaluation on the sensory quality of the fortified product in terms of appearance/color, aroma, flavor/taste and general acceptability using 9-point Hedonic Scale. Analysis of Variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data The study revealed that the different levels of substitution (15%, 20%, 25% by weight of taro leaves) did not have any negative effect on the appearance/color, aroma, flavor/taste and general acceptability of the finished products. This result implies that cassava leaves can be used to substitute taro leaves in laing, the optimum level of which is 25% it being the highest level without adversely affecting the quality of the finished products. The mean ratings for the quality and general acceptability which ranged from 6.6 to 7.2 have a descriptive equivalent of "like moderately".
504			_aBibliographical References
700			_aBullionan, Ronald C.
942			_2ddc _cU _n0
999			_c626 _d626