000			01705nam a22001817a 4500
003			OSt
005			20250402142727.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBaniqued, Cristine Joy D.
245			_aA process of making ginger (zingiber officinale, linn.) candy and pickles/ _cCristine Joy D. Baniqued.
260			_aBayombong: _bNueva Vizcaya State University, _c2017.
300			_ax, 45 leaves : _billustration, photos ; _c28 cm.
500			_aThis study aimed to develop a process of making ginger candy and pickles. Specifically, it aimed to identify the right maturity of ginger that is best for candy and pickles. The sensory evaluation was conducted by a laboratory panel with 9 members using the 9-point Hedonic Scale to determine the appearance, taste, aroma, texture and general acceptability of the products. The products were laid out in completely randomized design. Data gathered were subjected to statistical analysis using the Analysis of Variance. Based on the results, it is best to use young ginger (5 months) in making candy and pickles. The sensory quality in terms of taste, appearance, texture and general acceptability of both products were significantly higher than those made from more mature ginger. Mature ginger, therefore, cannot be used as substitute in making ginger candy and pickles because it has no significantly positive effect on the taste, aroma and texture of the product. This results imply that the ginger candy as well as pickles have a market potential.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aappendices and bibliographical references
942			_2ddc _cU _n0
999			_c663 _d663