000			02010nam a22001697a 4500
003			OSt
005			20250331132454.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aSecolles, Claire C.
245			_a). Effect of increasing levels of quality protein maize flour on the quality and acceptability of drop cookies/ _cClaire C. Secolles
260			_aBayombong: _bNueva Vizcaya State University; _c2011.
300			_axii, 40 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the effect of increasing levels of quality protein maize flour on the general acceptability and quality of drop cookies in terms of appearance, color, flavor and taste, and texture and to determine its maximum level in the formulation without negatively affecting its quality and acceptability. A sensory panel composed of ten members rated the quality and general acceptability of the products using the 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data. The statistical analysis showed no significant differences on the quality and acceptability of the experimental drop cookies in terms of appearance, color, flavor and taste and texture. The mean Hedonic ratings on the sensory characteristics of the products (except texture) ranged from 7.3 to 8.3 with a corresponding descriptive equivalent of "liked moderately" to "liked very much". The texture on the other hand was given descriptive mean Hedonic ratings of "moderately desirable" to "very desirable". The maximum level of all-purpose flour substitution with quality protein maize flour without causing a negative effect on the quality and acceptability of the drop cookies is 75%. The above findings showed that the substitution of all-purpose flour with quality protein maize flour even up to 75% does not have any affect on the quality and acceptability of the drop cookies.
504			_aBibliographical References
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