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dc.contributor.advisorBacalangco, Emelda R.
dc.contributor.authorAntonio, Stephen B.
dc.contributor.authorEstares, Jassen Grace T.
dc.contributor.authorEstopia, Gileyn D.
dc.contributor.authorArroza, Mary Mie D.
dc.date.accessioned2024-04-04T05:26:33Z
dc.date.available2024-04-04T05:26:33Z
dc.date.issued2019-03
dc.identifier.citationAntonio, S.B., Arroza, M.MD., Estares, J.G.T., & Estopia, G.D. (2019). Acceptability of root crops yema [Undergraduate thesis, Capiz State University Sigma Satellite College]. CAPSU Institutional Repository.en
dc.identifier.urihttps://repository.capsu.edu.ph/handle/123456789/281
dc.description.abstractThis study was conducted to determine which treatment of root crops yema will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% purple yam, 100% cassava, 100% gabi and 100% sweet potato. The experimental design used was the Completely Randomized Design (CRD). It has four treatment with no replications. A total of 100 evaluators consisting of teachers, students and community members evaluated the product. Mean and ANOVA were statistical tools used to analyze the data. The results revealed that using sweet potato as an enhancer produce the best sensory quality of root crops yema. The analysis of variance showed that there are no significant differences among the four treatments in terms of appearance, aroma, taste and texture of root crops yema.en
dc.language.isoenen
dc.publisherSigma Satellite College, Capiz State Universityen
dc.subjectRoot cropsen
dc.subjectYemaen
dc.titleAcceptability of root crops yemaen
dc.typeThesisen
dc.contributor.chairBacalangco, Emelda R.
dc.contributor.committeememberMongan, Violeta F.
dc.contributor.committeememberSaturnino, Josefa A.
thesis.degree.disciplineFood Technologyen
thesis.degree.grantorCapiz State University Sigma Satellite Collegeen
thesis.degree.levelUndegraduateen
thesis.degree.nameBachelor of Science in Industrial Educationen
thesis.degree.departmentTeacher Education Departmenten


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