Cuadero, Jean Therese E.
The acceptability of jicama (Pachyrhizus erosus) as a main ingredient in making baked products / Audrey C. Baluran, Jean Therese E. Cuadero, Shanielle Kaye E. Larona, Shemariah Faith H. Patigayon. - Cebu City, Philippines : University of Cebu-Banilad, c2024. - xii, 124 pages : color illustrations ;
Includes bibliographical references and appendices.
Jicama (Pachyrhizus erosus) is an underutilized root crop that has the potential to enhance the nutritional and sensory qualities of baked products. This study aimed to evaluate the acceptability of Jicama (Pachyrhizus erosus) ass a main ingredient in three types of baked products: biscuits, muffins, and buttered cookies, focusing on sensory attributes such as taste, texture, and appearance.
Adult
English
Jicama (Pachyrhizus erosus)
Baked products
Sensory evaluation
One-way anova
Muffins
Biscuits
Buttered cookies
The acceptability of jicama (Pachyrhizus erosus) as a main ingredient in making baked products / Audrey C. Baluran, Jean Therese E. Cuadero, Shanielle Kaye E. Larona, Shemariah Faith H. Patigayon. - Cebu City, Philippines : University of Cebu-Banilad, c2024. - xii, 124 pages : color illustrations ;
Includes bibliographical references and appendices.
Jicama (Pachyrhizus erosus) is an underutilized root crop that has the potential to enhance the nutritional and sensory qualities of baked products. This study aimed to evaluate the acceptability of Jicama (Pachyrhizus erosus) ass a main ingredient in three types of baked products: biscuits, muffins, and buttered cookies, focusing on sensory attributes such as taste, texture, and appearance.
Adult
English
Jicama (Pachyrhizus erosus)
Baked products
Sensory evaluation
One-way anova
Muffins
Biscuits
Buttered cookies