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    Acceptability of turmeric mayonnaise

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    Date
    2023-07
    Author
    Dela Cruz, Ember Myl V.
    Alcazaren, April Boy Z.
    Penalber, Vanessa B.
    Asicarnate, Mazy T.
    Barrio, Jemboy V.
    Thesis Adviser
    Dolor, Deony P.
    Committee Chair
    Dolor, Deony P.
    Committee Members
    Candare, Remar John B.
    Molina, Clarence S.
    Metadata
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    Abstract
    The Experiment was conducted at the HM Laboratory Room at Capsu Pilar, Campus from May 25-26, 2023 with the following objectives of determining the acceptability of Turmeric Mayonnaise at the different levels based on appearance, aroma, taste, texture and general acceptability and to determine which of the different level of Turmeric Mayonnaise is the most acceptable.

    The study revealed that Turmeric Mayonnaise, treatment E got the highest mean in terms of appearance, aroma, taste, texture and general acceptability. Data revealed that the treatment A, B, C and D was very much like. Study revealed that treatment A., (0g turmeric mayonnaise), treatment B, (1g turmeric mayonnaise), treatment C, (1.5g turmeric mayonnaise) treatment D, (2g turmeric mayonnaise) and treatment E (2.5g turmeric mayonnaise) got a mean which is verbally interpreted as Acceptable.
    Keywords
    Turmeric Mayonnaise
    URI
    https://repository.capsu.edu.ph/handle/123456789/508
    Recommended Citation
    Dela Cruz, E.M.V., Alcazaren, A.B.Z., Penalber, V.B., Asicarnate, M.T., & Barrio, J.V. (2023). Acceptability of turmeric mayonnaise [Undergraduate thesis, Capiz State University Pilar Satellite College]. CAPSU Institutional Repository.
    Type
    Thesis
    Degree Discipline
    Hospitality Management
    Degree Name
    Bachelor of Science in Hospitality Management
    Degree Level
    Undergraduate
    Department
    Hospitality Management
    Collections
    • Bachelor of Science in Hospitality Management [5]
    • Undergraduate Theses [441]

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