000			02070nam a22002177a 4500
003			OSt
005			20250402092148.0
008			250402b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aNarciso, Joanne S.
245			_aDevelopment of blended rice flour and cassava flour chips with ampalaya, malunggay, and squash/ _cJoanne S. Narciso, Zhiela C. Ngayawon, Catherine G. Omanito, Nicole D. Patnaan
260			_aBayombong: _bNueva Vizcaya State University, _c2022.
300			_axiii, 57 leaves : _billustration, photos ; _c28 cm.
500			_aEating ampalaya is a challenge specially for children. In this study, the researchers developed a mixed vegetable chips with ampalaya as the main ingredient and determined the general acceptability of the ampalaya mixed with vegetable chips as snack, specifically. the desirability of chips in terms of color and appearance, texture, and flavor and taste. In addition, it also evaluated the significant differences among the variable proportions of the ingredients. The Sensory evaluation was judged by 10 panelists using a 9-point Hedonic Scale. Data gathered were analyzed statistically using the analysis of variance (ANOVA) for complete randomized design (CRD) and used the least significant difference to determine difference among treatments. The result of the study showed that the ampalaya-mixed vegetable chips were generally acceptable especially the combination of ampalaya and squash. However, the least desirable and least acceptable ampalaya-mixed vegetable chips were the ones with ampalaya, squash and malunggay. The different treatments did not significantly differ in terms of color, and appearance, flavor, and taste. Keywords: Ampalaya, Squash, Malunggay, Blended rice flour, Cassava flour
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aappendices and bibliographical references
700			_aNgayawon, Zhiela C., author.
700			_aOmanito, Catherine G., author.
700			_aPatnaan, Nicole D., author.
942			_2ddc _cU _n0
999			_c700 _d700