000			01705nam a22001817a 4500
003			OSt
005			20250331145322.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBodomo, Rhea Mae I.
245			_aComparative study of making string beans and Baguio beans pickles _cRhea Mae I. Bodomo and Rose A. Domingo
260			_aBayombong: _bNueva Vizcaya State University; _c2021.
300			_axi, 43 leaves : _bphotos ; _c28 cm.
500			_aThis study determined the acceptability, palatability, and aesthetic value of making pickles using string beans and Baguio beans enriched with carrots and radish as food appetizers. It found out the quality in terms of color and appearance, texture, flavour and taste and general acceptability of the finished products. Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine if there were significant differences among the treatments. The result of the study showed no significant difference observed in the color and appearance among the treatment in the preparation of pickles. The general acceptability of Treatment 1, was "most desirable" (Mean =8.10) interpreted as "Desirable." All other two treatments gained means of 7.90 for Treatment 3 and 7.80 for Treatment 2, which were qualitatively described as "Desirable." This simply showed that the respondents agreed on the pickled vegetables general acceptability where all treatments were all "liked very much" as to color/appearance, flavor/taste, texture, and general acceptability.
504			_aBibliographical References
700			_aDomingo, Rose A.
942			_2ddc _cU _n0
999			_c656 _d656