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Cernal, Joseph Rey M., SQUASH (Cucurbita Maxima) FLAVORED MAYONNAISE: THE PHYSICO-CHEMICAL REAL ESTATE AND ACCEPTABILITY, Eastern Visayas State University, Tacloban Town, March 08, Adviser: Manuel L. Pacana, Ed. Deb.
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EVSU, Tacloban Town
This research determined the physico-chemical real estate of designed squash-flavored mayo in terms of titrable acidity, ph level, viscosity and proximate research such as raw protein, raw fat, ash content and moisture articles. The acceptability level of the developed merchandise was as well determined through evaluating their particular sensory features such as color, taste, flavor, texture and general acceptability. Furthermore, this study ascertained if there were any significant differences amongst treatments on the physico-chemical houses and sensory qualities of the developed lead capture pages flavored mayonnaise. Moreover, the overall production cost of the product was also included inside the study.
This kind of study made use of the experimental research approach. Two aspects of the research had been emphasized: the method of preparing of squash puree plus the preparation of squash-flavored mayo. An attempt of incorporating the prepared squash puree towards the commercially-prepared mayonnaise formulation was done to boost the flavor of the mayonnaise. Info on physico-chemical analysis and sensory evaluation was exposed to a one approach analysis of variance (ANOVA) following a Completely Randomized Design and style (CRD) to determine the effects of treatments on the top quality of the products.
This research utilized 4 (4) remedies prepared in three (3) replications to gauge the sensory quality and food acceptability as well as their physico-chemical real estate of the developed squash-flavored mayonnaise. The 4 (4) treatments that were employed in the experiment includes: T0 вЂ“ commercially-prepared mayonnaise (serves as the controlled test considering the a shortage of squash blend...