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040 _aUniversity of Cebu-Banilad
_cUniversity of Cebu-Banilad
100 _aCuadero, Jean Therese E.
_eauthor.
245 _aThe acceptability of jicama (Pachyrhizus erosus) as a main ingredient in making baked products /
_cAudrey C. Baluran, Jean Therese E. Cuadero, Shanielle Kaye E. Larona, Shemariah Faith H. Patigayon.
260 _aCebu City, Philippines :
_bUniversity of Cebu-Banilad,
_cc2024.
300 _axii, 124 pages :
_bcolor illustrations ;
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
504 _aIncludes bibliographical references and appendices.
520 _aJicama (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.
521 _aAdult
541 _xOsorno, Rene
_yCollege of Hospitaly Management
_zHospitality Management
546 _aEnglish
650 _aJicama (Pachyrhizus erosus)
650 _aBaked products
650 _aSensory evaluation
650 _aOne-way anova
650 _aMuffins
650 _aBiscuits
650 _aButtered cookies
700 _aBaluran, Audrey C.
_eauthor.
700 _aLarona, Shanielle Kaye E.
_eauthor.
700 _aPatigayon, Shemariah Faith H.
_eauthor.
942 _2ddc
_cBK
998 _cadryann[new]
_d02/27/2025
999 _c13286
_d13286