000			01917nam a22001817a 4500
003			OSt
005			20250404143624.0
008			250404b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aPugong, Aivie I.
245			_aQuality and acceptability of empanada fortified with vitamin A-reni levels (40%, 50%, 60%) of young cassava leaves (Manihot esculenta)/ _cAivie L. Pugong and Roselyn E. Nangis
260			_aBayombong: _bNueva Vizcaya State University; _c2019.
300			_axii, 44 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to develop a process for the preparation of cassava leaves to be used as a fortifier in making empanada without adversely affecting its acceptability as perceived by a panel of sensory evaluators. The acceptable level use was determined through a laboratory panel evaluation on the sensory quality of the fortified product in terms of appearance/color, flavor, texture, and general acceptability using the 9- point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data. The RENI levels for vitamin A fortification (40%-60%) did not exert any negative effect on the appearance/color, texture, flavor and general acceptability of the products. The fortified product was found to be comparable to the empanada (control). The mean ratings which ranged from 7.2 to 7.7 have a descriptive equivalent "Like very much" to "Like moderately". The optimum level used that can be incorporated in empanada has no causing negative effect on the general acceptability of the product 60% RENI level. This result implies that cassava leaves can be used as a fortifier in recipes requiring vegetable like empanada to enhance its vitamin A content thereby helping alleviate malnutrition.
504			_aIncludes appendices and bibliographical references
700			_aNangis Roselyn E.
942			_2ddc _cU _n0
999			_c870 _d870