Acceptability of ubod siomai

Abstract

This study was conducted at Capiz State University, Sigma Satellite College, Sigma Capiz, during the 2nd Semester of S.Y. 2020-2021. The main objective of the study was to determine the level of acceptability of ubod siomai. The study used five different treatments and no replications. In analyzing the data, Mean and Analysis of Variance (ANOVA) were the statistical tools used. The evaluators/ tasters of the study were limited only to 15 persons composed of 5 faculty of Capiz State University Sigma Satellite College, 5 students and 5 community members who have a recognizable background in Cookery. The study found out that Treatment B was the generally acceptable treatment in terms of appearance, aroma and taste and texture. It was also found out that there is no significant difference between the treatments in terms of appearance, taste and aroma. The study revealed that there is a significant difference in terms of texture.