000			01916nam a22002057a 4500
003			OSt
005			20250402142828.0
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040			_cNVSU
100			_aBraceros, Sheena Mae G.
245			_aSensory traits of indigenous rice-based steamed cake (puto) enriched with malunggay leaves and carrots/ _cSheena Mae G. Braceros, Mary Rose B. Fontanilla, Myla Karen A. Tabunan
260			_aBayombong: _bNueva Vizcaya State University, _c2021.
300			_axii, 51 leaves : _billustration, photos ; _c28 cm.
500			_aThis study determined the sensory traits of indigenous rice-based steamed cake (puto) enriched with malunggay and carrots. It determined the quality of the finished products, expressed in terms of disability of the color and appearance, the texture, flavor and taste and the general acceptability of the finished products. Sensory evaluation was made by ten food panelists using a scorecard in a 9- point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine the significant difference among treatments. The results of the study showed no significant differences observed in the color and appearance of the experimental treatments with that of the control. The texture of the finished products on the experimental treatments was rated to be as "desirable" as the control. Treatment 2 with a proportion of one-half cup white rice and one and one-half cups ulikan (red) rice obtained a "very desirable" flavor and taste among the experimental treatments. The experimental treatments were adjusted to be acceptable in the preparation of steamed rice cake (puto).
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aappendices and bibliographical references
700			_aFontanilla, Mary Rose B., author.
700			_aTabunan, Myla Karen A., author.
942			_2ddc _cU _n0
999			_c703 _d703