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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 ...
Evaluation and and acceptability of meat loaf as affected by varying levels of sweet potato
(Mambusao Satellite College, Capiz State University, 2023-06)
This study was conducted at the Food Technology Department of Capiz State University, Mambusao Satellite College, Mambusao, Capiz from April 2023 to June 2023 to develop and evaluate the acceptability of meat loaf as ...
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 ...
Development and quality evaluation of seasoning from powdered Mangrove Crab (Scylla serrata) trimmings
(Mambusao Satellite College, Capiz State University, 2023-07)
This study was conducted from April 2023 to June 2023 at Food Technology Department of Capiz State University Mambusao Satellite College Mambusao Capiz. Generally, this study was conducted to determine the drying condition ...