https://repository.capsu.edu.ph/handle/123456789/478 2026-04-17T06:13:30Z 2026-04-17T06:13:30Z Camiros, Darlyn B. Cornelio, Mavil V. Alayon, Charllot O. https://repository.capsu.edu.ph/handle/123456789/747 2024-09-21T00:00:35Z 2023-06-01T00:00:00Z

Acceptability of turmeric (Curcuma longa) ice cream Camiros, Darlyn B.; Cornelio, Mavil V.; Alayon, Charllot O. The study was conducted at Capiz State University Sigma Satellite College, Sigma Capiz during the second semester of the school year 2022-2023. Generally, it aimed to find out the general acceptability of turmeric ice cream. Specifically, it aimed to determine which treatment will produce the most acceptable ice cream and determine if there are significant differences among the treatments in making turmeric ice cream in terms of appearance, aroma, texture, taste and consistency. This study has five treatments. An evaluation sheet was utilized to gather the data. Fifteen evaluators composed of five (5) instructors of Capiz State University, five (5) college students, and five (5) people from the community were requested to evaluate the product. Mean and ANOVA were the statistical tools used to analyze the data. The study results revealed that Treatment D (25% turmeric and 75% ginger) was the highest treatment in appearance, texture, and consistency. Furthermore, it was also the most acceptable treatment regarding all sensory qualities. The study’s result revealed significant differences in the aroma, taste, texture, consistency, and general acceptability of the product in favor of Treatment D.

2023-06-01T00:00:00Z Bartolo, Jessa Mae L. Banhao, Nelmar E. Dela Cruz, Lovelyn D. Flores, Ernielene F. Pelagio, Mae E. https://repository.capsu.edu.ph/handle/123456789/644 2024-05-01T00:00:51Z 2022-06-01T00:00:00Z

Acceptability of mamato jam (mango and tomato jam) Bartolo, Jessa Mae L.; Banhao, Nelmar E.; Dela Cruz, Lovelyn D.; Flores, Ernielene F.; Pelagio, Mae E. This study was conducted to determine which treatment of mamato would produce the best appearance, aroma, taste, texture, and consistency that was generally acceptable. The Treatments tested were Treatment A (100 % tomato), Treatment B (75% tomato and 25% mango), Treatment C (50% tomato and 50% mango), Treatment D (25% tomato and 75% mango), and Treatment E ( 100% mango). The experimental design used was the Completely Randomized Design (CRD). It has five (5) Treatments with three replications. A total of 15 evaluators consisting of teachers, students and community members evaluated the product. Mean and ANOVA were the statistical tools use to analyze the data. The result revealed that the proportion of Treatment B (750 grams tomato and 250 grams mango) produced the best sensory quality of Tomato Jam. Further revealed that product in Treatment B was the most acceptable among other Treatments. Finally, the Analysis of Variance showed that there were no significant differences among the five treatments in terms of appearance, aroma, taste, texture, and consistency of mamato jam.

2022-06-01T00:00:00Z Candido, Glory F. Daliva, Geniviev B. Peguro, Glynie D. Ugas, Jessa U. https://repository.capsu.edu.ph/handle/123456789/642 2024-05-01T00:00:42Z 2022-06-01T00:00:00Z

Acceptability of squash churros Candido, Glory F.; Daliva, Geniviev B.; Peguro, Glynie D.; Ugas, Jessa U. This study was conducted to determine which treatment of Squash Churros will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% Squash Puree, 75% Squash Puree 25% All-purpose flour, 50% Squash Puree 50% All-purpose flour, 25% Squash Puree 75% All-purpose flour, 100% All-purpose flour. The experimental design used was the Completely Randomized Design (CRD). It has five treatments with no replication. A total of 15 evaluators consisting of teachers, students and staff members evaluated the product. Mean and ANOVA were the statistical tools used to analyze the data. The results revealed that the proportion of 100% Squash Puree produced the best sensory quality of Squash Churros. The analysis of variance showed that there are no significant differences among the five treatments in terms of appearance, aroma, taste, and texture of squash churros.

2022-06-01T00:00:00Z Fajader, Mary Rose M. Flores, Aiza F. Casimero, Estela G. Jantulos, Chenne A. https://repository.capsu.edu.ph/handle/123456789/638 2024-05-01T00:00:36Z 2022-06-01T00:00:00Z

Acceptability of ubod siomai Fajader, Mary Rose M.; Flores, Aiza F.; Casimero, Estela G.; Jantulos, Chenne A. This study was conducted at Capiz State University, Sigma Satellite College, Sigma Capiz, during the 2nd Semester of S.Y. 2020-2021. The main objective of the study was to determine the level of acceptability of ubod siomai. The study used five different treatments and no replications. In analyzing the data, Mean and Analysis of Variance (ANOVA) were the statistical tools used. The evaluators/ tasters of the study were limited only to 15 persons composed of 5 faculty of Capiz State University Sigma Satellite College, 5 students and 5 community members who have a recognizable background in Cookery. The study found out that Treatment B was the generally acceptable treatment in terms of appearance, aroma and taste and texture. It was also found out that there is no significant difference between the treatments in terms of appearance, taste and aroma. The study revealed that there is a significant difference in terms of texture.

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