Cooking, processing, and sensory qualities of matured aerial potato (Dioscorea bulbifera) /
Capalad, Majella A.
Cooking, processing, and sensory qualities of matured aerial potato (Dioscorea bulbifera) / by Majella A. Capalad. - Indang, Cavite : Don Severino Agricultural College, 1995. - 63 pages : illustrations ; 28 cm.
Research Study (Agricultural Science Curriculum) Don Severino Agricultural College.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
CAPALAD, MAJELLA A., Applied Research IV (Agricultural Science Curriculum), Don Severino Agricultural College, Indang, Cavite, April, 1995. "COOKING, PROCESSING, AND SENSORY DUALITIES OF MATURED AERIAL POTATO".
Advisers: Prof. Julia U. Razon Mrs. Daisy M. Marca
The study "Cooking, Processing and Sensory Dualities of Matured Aerial Potato" was conducted at the Home Economics Education Department of the Don Severino Agricultural College from March to September, 1994. Generally, this study aimed to establish cooking, processing, and sensory qualities of matured aerial potato. Specifically, this study aimed to develop halaya utilizing aerial potato to determine the acceptability of the developed product (halaya): and study the shelf life of "halaya" or jam. There were three halaya recipes developed.
The first recipe used the following ingredients: evaporated milk, condensed milk, sugar and aerial potato. This recipe was used as sample 2 in the sensory evaluation. The second recipe used evaporated milk, sugar, and aerial potato. This was used as sample 1 in the sensory evaluation. The last recipe used condensed milk, sugar, coconut milk instead of evaporated milk, and aerial potato. This was used as sample 3 in the sensory evaluation. Results showed that among the samples evaluated, there are significant differences in all the sensory qualities such as color, consistency, texture, flavor, aroma, palatability, and general acceptability. Highly significant differences were also obtained among the Judges in terms and aroma. Significant differences were obtained among the judges with respect to color, and non significant results were obtained among the judges in consistency, flavor, palatability, and general acceptability. Based from the mean scores of the sensory qualities of the developed product, sample 2 got the highest mean score.
In general, halaya from aerial potato is acceptable to the judges. Sample 2 is the most acceptable among the three samples. after In terms of shelf life, the products developed molds-, cooking and stored under ordinary room Sample three developed the most molds.
temperature.
Aerial potato
635.21 / C17 1995
Cooking, processing, and sensory qualities of matured aerial potato (Dioscorea bulbifera) / by Majella A. Capalad. - Indang, Cavite : Don Severino Agricultural College, 1995. - 63 pages : illustrations ; 28 cm.
Research Study (Agricultural Science Curriculum) Don Severino Agricultural College.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
CAPALAD, MAJELLA A., Applied Research IV (Agricultural Science Curriculum), Don Severino Agricultural College, Indang, Cavite, April, 1995. "COOKING, PROCESSING, AND SENSORY DUALITIES OF MATURED AERIAL POTATO".
Advisers: Prof. Julia U. Razon Mrs. Daisy M. Marca
The study "Cooking, Processing and Sensory Dualities of Matured Aerial Potato" was conducted at the Home Economics Education Department of the Don Severino Agricultural College from March to September, 1994. Generally, this study aimed to establish cooking, processing, and sensory qualities of matured aerial potato. Specifically, this study aimed to develop halaya utilizing aerial potato to determine the acceptability of the developed product (halaya): and study the shelf life of "halaya" or jam. There were three halaya recipes developed.
The first recipe used the following ingredients: evaporated milk, condensed milk, sugar and aerial potato. This recipe was used as sample 2 in the sensory evaluation. The second recipe used evaporated milk, sugar, and aerial potato. This was used as sample 1 in the sensory evaluation. The last recipe used condensed milk, sugar, coconut milk instead of evaporated milk, and aerial potato. This was used as sample 3 in the sensory evaluation. Results showed that among the samples evaluated, there are significant differences in all the sensory qualities such as color, consistency, texture, flavor, aroma, palatability, and general acceptability. Highly significant differences were also obtained among the Judges in terms and aroma. Significant differences were obtained among the judges with respect to color, and non significant results were obtained among the judges in consistency, flavor, palatability, and general acceptability. Based from the mean scores of the sensory qualities of the developed product, sample 2 got the highest mean score.
In general, halaya from aerial potato is acceptable to the judges. Sample 2 is the most acceptable among the three samples. after In terms of shelf life, the products developed molds-, cooking and stored under ordinary room Sample three developed the most molds.
temperature.
Aerial potato
635.21 / C17 1995