000			01771nam a22001697a 4500
003			OSt
005			20250403085611.0
008			250403b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBinlang, Julie G.
245			_aQuality and acceptability of fruit cake with different levels (10%, 15%, 20%) of citrus pomace/ _cJulie G. Binlang
260			_aBayombong: _bNueva Vizcaya State University; _c2018.
300			_axii, 41 leaves : _bphotos ; _c28 cm.
500			_aThis study was conducted to determine the sensory quality of fruit cake made by combining with a different level of orange pomace (15%,20%,25%) in terms of color/appearance, flavor and taste and texture, as well as general acceptability. Sensory evaluation was made by 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 15% and 20% of orange pomace has no negative effect on the quality and general acceptability of the fruitcake. It indicates that 20% of orange pomace is the optimum level of used without causing a negative effect on the fruitcake formulations. However when the level increased to 25% it exerted a negative effect on the quality of the fruitcakes and it was the least desired and least preferred product. Based on the foregoing results, the researcher concludes that of the three experimental formulations the fruitcake with 15-20% orange pomace have the same market potential for scaled up production.
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c750 _d750