Potestad, Jerilyn A.

Acceptability of using taro (Colocasia esculenta) as main ingredient for making various local dishes / Jerilyn A. Potestad, Jasper C. Maravillon, Jandine Chlouie S. Paglinawan, Krisna Van P. Dagpin. - Cebu City, Philippines : University of Cebu-Banilad, c2024. - xii, 109 pages : color illustrations ;

Includes bibliographical references and appendices.

Traditional Filipino dishes are the next big trend in the restaurant industry right now. Taro (Colocasia esculenta) is an herbaceous plant belonging to the Araceae family. It is likely native to Southeast Asia, and because of its delicious root-like corm, it went to the Pacific islands and grew an essential crop. Wit its amazing flavors that showcase the nation's multicultural heritage, pinoy food has been pleasing palates for a long time. Almost every dish has some Native, Spanish, or Chinese influence.

Adult


English


Product development
Taro
Local dishes
Sensory attributes
Aroma
Taste
Appearance
Quasi-experimental
Aerobic plate count
Total coliform count
Mold and yeast count


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