000			01510nam a22001697a 4500
003			OSt
005			20250402084205.0
008			250402b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aRaminez, Joan B.
245			_aQuality and acceptability of pigeon pea-based tart fillings/ _cJoan B. Raminez
260			_aBayombong: _bNueva Vizcaya State University; _c2013.
300			_ax, 32 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the acceptability and quality of pigeon pea-based tart fillings in terms of taste, appearance/color and texture. Sensory evaluation was made by ten (10) laboratory panelist using the 9-point Hedonic Scale. Data gathered were analyzed. Analysis of Variance (ANOVA) the completely randomized design (CRD). Result of the study showed that there were no significant differences in the overall acceptability and quality in terms of appearance/color, and flavor/taste and texture of the products. The mean ratings which ranged from 7.8 to 8.1 has a descriptive equivalent of "like moderately" to like "like very much". On the other hand, the texture of pigeon pea based-tart fillings with jackfruit, got the lowest mean rating of 7.8, a descriptive equivalent of "like moderately". These results indicate that the pigeon pea- based tart fillings may be further improved to come up with products of better quality with a corresponding higher acceptability.
504			_aIncludes appendices and bibliographical references
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