Acceptability of pickled carrots with ginger, red ginger and mint leaves as enhancers

Abstract

The study was conducted at Capiz State University Sigma Campus, Sigma Capiz during the second semester of the school year 2016 - 2017. The study aimed to find out the general acceptability of pickled carrots with ginger, red ginger and mint leaves as enhancers. It was also conducted to find out if there is a significant difference exists among the pickled carrots in terms of appearance, aroma and taste. The method used in this study was the CRD (Completely Randomized Design). The study has three treatments with three replications. Mean and ANOVA were the statistical tools used in analyzing and interpreting the gathered data. The significant finding of the study was treatment B (pickled carrots enhanced with red ginger) was found generally acceptable in all variables. It was also found out that red ginger and mint leaves as enhancers were verbally interpreted as very attractive in terms of appearance.