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dc.contributor.adviserSamillo, Jesse Angela C.
dc.contributor.authorSaul, Prencis Pamila S.
dc.date.accessioned2021-07-06T01:12:51Z
dc.date.available2021-07-06T01:12:51Z
dc.date.issued2019
dc.identifier.citationSaul, P. P. S. (2019). Acceptability of empanada using two varieties of rice as dough with different fillings (Unpublished Special paper). Central Philippine University, Jaro, Iloilo City.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12852/1161
dc.descriptionAbstract onlyen_US
dc.description.abstractThis study was conducted at the College of Agriculture, Resource and Environmental Sciences laboratory room, Central Philippine University, Jaro, Iloilo City on May 31, 2019. This study aimed to determine the acceptability of empanada using different varieties of rice and different fillings in terms of hedonic rating scale, descriptive analysis and economic analysis. There are 2 types of dough (polished RC10 and polished Rc222) and different types of fillings such as (tofu, sprouted mungbean and chicken). These were laid out in a factorial completely randomized design (CRD) with three replications. Each of the type of dough was rated by 20-members of the taste panel. In terms of appearance and aroma, the empanada made of either polished Rc10 or polished Rc222 dough filled with either tofu, sprouted mungbean or chicken was moderately liked (4) by the evaluators. However, in terms of texture, taste and overall acceptability, the polished Rc10 dough was rated as neither liked nor disliked (3) by the evaluators while the rest where rated as moderately liked. As to the return on investment (ROI), polished Rc10 dough filled with tofu has the highest ROI, while empanada made of polished Rc222 dough filled with chicken has the lowest ROI.en_US
dc.format.extentvii, 26 leavesen_US
dc.language.isoenen_US
dc.subject.ddcFilipiniana Theses 630.72 Sa86en_US
dc.subject.lcshFooden_US
dc.subject.lcshFood--Sensory evaluationen_US
dc.subject.lcshDough--Testingen
dc.subject.lcshCooking (Rice flour)
dc.titleAcceptability of empanada using two varieties of rice as dough with different fillingsen_US
dc.typeSpecial paperen_US
dc.description.bibliographicalreferencesIncludes bibliographical referencesen_US
dc.contributor.chairCabarles, Jaime C. Jr.
dc.contributor.committeememberPatricio, Hope G.
dc.contributor.departmentCollege of Agriculture, Resources and Environmental Sciencesen_US
dc.description.degreeBachelor of Science in Agricultureen_US
local.subjectEmpanadaen_US


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