Browsing Food Technology Department by Subject "Analysis of Variance (ANOVA)"
Now showing items 1-3 of 3
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Development and evaluation of cookies with Cucumber (Cucumis sativus) peel
(Mambusao Satellite College, Capiz State University, 2023-06)This study was carried out to develop and evaluate the cookies in terms of aroma, taste, flavor, texture, and generally acceptability as affected by varying levels of cucumber (Cucumis sativus) peel and sugar; determine ... -
Processing and utilization of Calamansi (Citrofortunella microcarpa) waste products in tea production
(Mambusao Satellite College, Capiz State University, 2022-06)This study aimed to evaluate the quality of tea made from calamansi waste products in terms of color, aroma, taste, after taste, sourness, and general acceptability, determine the physico-chemical characteristics of tea ... -
Utilization and acceptability of Biscotti with varying levels of Taro (Colocasia esculenta) flour
(Mambusao Satellite College, Capiz State University, 2023-06)This study was carried out to utilize and evaluate the quality of taro (Colocasia esculenta) flour for biscotti production. Specifically, it aimed to evaluate the quality of biscotti made from varying levels of taro flour ...
