000			02310nam a22002417a 4500
003			OSt
005			20250402141442.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aGuzman, Marielle Therese P.
245			_aSensory traits of pastries (pies and tarts) fortified with squash (cucurbita maxima) and carrots (daucus carota linn)/ _cMarielle Therese P. Guzman, Norelyn G. Tayangan, Karell Ann M. Concordia, Frazel Gwyneth P. Benter, Darill U. Inlocna, Brendalyn A. Collado
260			_aBayombong: _bNueva Vizcaya State University, _c2024.
300			_axvi, 48 leaves : _billustration, photos ; _c28 cm.
500			_aPastries are best served as snacks. In order to enhance its nutritive value, this study developed a pastry fortified with squash and carrots and targeted to determine its general acceptability. Specifically, the desirability of the pastry fortified with squash and carrots in terms of color and appearance, texture, and flavor and taste; and its general acceptability were investigated. In addition, significant differences among the variable proportions of the ingredients were also studied. This study used the experimental method. There were four treatments with the first treatment as the original pastry made with glutinous flour. The remaining three treatments were Treatment 2 (squash-dough and carrot-filling), Treatment 3 (squash-dough and carrot-filling), and Treatment 4 (squash and carrot dough and filling). The different treated pastries were judged by ten experts. Results revealed that the pastry made with squash and carrots as both dough and filling was generally acceptable. Moreover, the squash dough and carrot-filling combination-pastry had the most desired texture; and flavor and taste. Hence, one could increase the nutritive value of the pastry by adding squash and carrots without sacrificing the desirability and general acceptability of the pastry.
500			_aThesis (Bachelor of Science in Home Technology)
504			_aappendices and bibliographical references
700			_aTayangan, Norelyn G., author.
700			_aConcordia, Karell Ann M., author.
700			_aBenter, Frazel Gwyneth P., author.
700			_aInlocna, Darill U., author.
700			_aCollado, Brendalyn A., author.
942			_2ddc _cU _n0
999			_c639 _d639