TY - BOOK AU - Cuadero, Jean Therese E. AU - Baluran, Audrey C. AU - Larona, Shanielle Kaye E. AU - Patigayon, Shemariah Faith H. TI - The acceptability of jicama (Pachyrhizus erosus) as a main ingredient in making baked products PY - 2024/// CY - Cebu City, Philippines PB - University of Cebu-Banilad KW - Jicama (Pachyrhizus erosus) KW - Baked products KW - Sensory evaluation KW - One-way anova KW - Muffins KW - Biscuits KW - Buttered cookies N1 - Includes bibliographical references and appendices; Adult N2 - 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. ER -