https://repository.capsu.edu.ph/handle/123456789/648 Fri, 17 Apr 2026 06:28:44 GMT 2026-04-17T06:28:44Z https://repository.capsu.edu.ph/handle/123456789/746 Acceptability of bangus siomai enhanced with black fungus (langot-langot) Pioquinto, Kimberly C. The study was conducted at Capiz State University Sigma Satellite College, Sigma Capiz during the school year 2021-2022. Generally, it aimed to find out the general acceptability of bangus siomai enhanced with black fungus. Specifically, (1) to determine the acceptability of bangus siomai enhanced with black fungus in terms of appearance, aroma, taste and texture; (2) to determine which treatment produce a general acceptable siomai using following proportions: Treatment A- 100% bangus, Treatment B- 75% bangus, 25% pork and 50% Fungus, Treatment C- 50% bangus, 50% pork and 50% Fungus, Treatment D- 25% bangus, 75% pork and 50% Fungus, Treatment E- 100% pork.; (3) to determine if there’s a significant difference among the different treatments in making bangus siomai enhanced with black fungus in terms of appearance, aroma, taste and texture. The study had five treatment with three replication. An evaluation sheet using Nine point Hedonic Scale was utilized to gather the data. Fifteen (15) evaluators composed of 5 instructors of Capiz State University, 5 college students, and 5 people from community were requested to evaluate the product. Mean and ANOVA were statistical tools used to analyze the data. Results that the product in Treatment C (50% Bangus and 50% pork and 50% Fungus) produce the best sensory qualities in terms of appearance, aroma, and texture while the other product in Treatment D (25% Bangus and 75% Pork and 50% Fungus) got the highest mean in terms of taste. Further revealed tat treatment C was the most acceptable among other treatments. The One-Way Analysis of Variance showed that there was a significant difference among the five treatments in terms of appearance, taste, aroma, texture and general acceptability. Thu, 01 Jun 2023 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/746 2023-06-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/647 Acceptability of chicken curry bun enhanced with veggies Cataluña, Rodnie G. This study was conducted to determine which treatment of chicken curry bun enhanced with veggies will produce the best appearance, aroma, taste, and texture and which of those are generally acceptable. The treatments tasted were chicken curry filling, pure chicken curry, chicken curry with green onion, chicken curry with camote tops, chicken curry with kangkong tops and chicken curry with pechay. The experimental design used was the Completely Randomized Design (CRD). It has five 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 used to analyze the data. The results revealed that the chicken curry with onion leaves produced the best sensory quality of chicken curry buns enhanced with veggies. The analysis of variance showed that there was no significant differences among the five treatments in terms of appearance, aroma, taste and texture of chicken curry buns. Fri, 01 Mar 2019 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/647 2019-03-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/645 Optimization kamansi seed flour in making cookies Matiling, Analuna D.; Matillano, Sarah Lyn A.; Bandola, Flordeluna F.; Esteban, Izza C. This study was conducted to determine which treatment of cookies using kamansi seed flour will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% bread flour, 75% kamansi seeds flour and 25% bread flour, 50% kamansi seeds flour and 50% bread flour, 25% kamansi seeds flour and 75% bread flour, 100% kamansi seeds flour. The experimental design used was the Completely Randomized Design (CRD). It has five treatments with three replications. There were 15 evaluators consisting of teachers, students and community members who have a background in food technology. The statistical tools used to analyze the data were the mean and one-way ANOVA. The results revealed that treatment A composed of 100% bread flour produced the best cookies. Further, findings also revealed that Treatment B using 75% kamansi seed flour and 25% bread flour yielded the best cookies. The Analysis of Variance showed that there are significant differences in terms of aroma, taste and texture and has no significant differences in terms of appearance of sensory quality of cookies using kamansi seeds flour. Fri, 01 Mar 2019 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/645 2019-03-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/641 Acceptability of cookies made of breadfruit flour Naga, Kemvoy O.; Andres, Jevelyn O.; Matillano, Elma A.; Minerva, Julie Ann B. The experimental study was conducted to determine the general acceptability of cookies made from breadfruit flour. It has five replications each. To gather the responses of the evaluators, an evaluation sheet was used. The parameters included for evaluation were appearance, aroma, texture, and taste. There were fifteen evaluators to evaluate the samples. They were composed of 5 instructors, 5 students of Capiz State University Sigma Satellite College and 5 members of the community. The statistical tools used to analyze and interpret the data gathered were Mean and ANOVA. The study found out that the five treatments are very acceptable but the proportion of cookies made from 25% bread fruit flour and 75% all-purpose flour and the cookies made from 100% all-purpose flour got the highest mean score. It was also found that only aroma and taste have significant differences. Wed, 01 Mar 2017 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/641 2017-03-01T00:00:00Z