000			01554nam a22001697a 4500
003			OSt
005			20250331131948.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAlava, Deborah D.
245			_aAcceptability of durian (Durio zibethinus Linn.) in three selected snack items (bread roll, tart, pie)/ _cDeborah D. Alava
260			_aBayombong: _bNueva Vizcaya State University; _c2011.
300			_axii, 39 leaves : _bphotos ; _c28 cm.
500			_aThis study was conducted to determine the acceptability of Durian in making three selected Snacks (bread roll, tart, pie) on the food quality in terms of appearance and color, taste and flavor and general acceptability. And to determine which of the 3 treatment was the most preferred product. There were no significant differences in quality in terms of appearance and color, taste and flavor and in general acceptability of the three experimental products. Durian is therefore highly acceptable as an ingredient in the three snack items like bread roll, tart and pie recipes implying that it's use in the experimental durian products have a guest potential for commercialization durian in making bread roll, tart, pie recipes. The experimental treatments did not show significant differences as to food quality in terms of appearance and color and taste and flavor. Although the tart ranked as just, the Kramer's Rank Sum Test showed that it was not significantly different from the other two products.
504			_aBibliographical References
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