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Evaluation Of Rootcrops-lubeg Blend As Fillers For Empanaditas  


Abstract Category: Other Categories
Course / Degree: BSE
Institution / University: Apayao State College, Philippines
Published in: 2015


Paper Abstract / Summary:

The primary objective of this study is to evaluate lubeg jam- rootcrops blend as fillers in the production of emapanaditas. Thirty panelists evaluated the products in terms of taste, appearance and aroma. Results revealed that a ratio of 50%-50% obtained the highest sensory evaluation rating for lubeg jam-sweet potato blend and lubeg jam- taro blend while the ratio of 25%-75 and 75%-25% obtained the highest sensory evaluation rating for lubeg jam-ube and lubeg jam-tugui respectively.


Paper Keywords/Search Tags:
Rootcrops, Lubeg, Empanaditas, food processing

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Submission Details: Paper Abstract submitted by Ronald Ocampo from Philippines on 26-Aug-2015 06:25.
Abstract has been viewed 1365 times (since 7 Mar 2010).

Ronald Ocampo Contact Details: Email: ascrnd@yahoo.com Phone: 0939-90531-88



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