000			03471nam a2200313 a 4500
003			OSt
005			20230215094124.0
008			070418s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a635.21 _bC17 1995
100		0	_aCapalad, Majella A. _eauthor _932980
245	1	0	_aCooking, processing, and sensory qualities of matured aerial potato (Dioscorea bulbifera) / _cby Majella A. Capalad.
260	0		_aIndang, Cavite : _bDon Severino Agricultural College, _c1995.
300			_a63 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Agricultural Science Curriculum) Don Severino Agricultural College.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_a 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.
541			_cSubmitted to the University Library _d _eR-210
650		0	_aAerial potato _927878
690			_91282 _aScience High School _xAgricultural Science Curriculum
700			_aMarca, Daisy M. _929726 _eadviser
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f96461cf5b110ebb2f1ebb9e2cc43586 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c707 _d707