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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.

By: Cuadero, Jean Therese E [author.]Contributor(s): Baluran, Audrey C [author.] | Larona, Shanielle Kaye E [author.] | Patigayon, Shemariah Faith H [author.]Material type: Text

TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xii, 124 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Jicama (Pachyrhizus erosus) | Baked products | Sensory evaluation | One-way anova | Muffins | Biscuits | Buttered cookiesSummary: 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.

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Periodicals	College Library Periodicals	T C89ac 2024 (Browse shelf)	Available		3UCBL000028557

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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.