000			01801nam a22001817a 4500
003			OSt
005			20250320100219.0
008			250319b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aDela Cruz, Eric Son R.
245			_aQuality and acceptability of conserve with different levels of orange pomace/ _cEric Son R. Dela Cruz
260			_aBayombong: _bNueva Vizcaya State University, _c2016.
300			_axi, 34 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the effects of increasing levels of orange pomace (10%-30%) on the quality and acceptability of conserve in terms of color/appearance, texture and flavor/taste. Specifically, this study aimed to determine the maximum level of orange pomace in conserve formulation without exerting a negative effect on the quality and acceptability of the product. Sensory evaluation was made by nine (9) laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other. Results of the study showed that the addition of 10-20% pomace caused as significant enhancement on the color/appearance, flavor/taste and general acceptability of the conserve formulation. The addition of 30% pomace caused a negative effect on the flavor/taste of the conserve. The optimum level of orange pomace that can be incorporated with the conserve without causing negative effects on the quality and acceptability of the product is 20%.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c72 _d72