000			04212nam a22003617a 4500
003			OSt
005			20250423013838.0
008			240601b ||||| |||| 00| 0 eng d
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda.
050			_aUM TX 809.M17 _bA33 2015
100			_aAdbon, Shenna Mae S., author _913323
245			_aAcceptability of pancit sariwa enriched with squash (Cucurbita moschata) and malunggay (moringa oleifera) / _cShenna Mae S. Adbon, Hiera Kaye P. Ordoñez, Joshua F. Rili.
260			_aRosario, Cavite : _bCavite State University-CCAT Campus, _c2015
300			_aviii, 35 leaves : _billustrations ; _c28 cm
500			_aResearch Study (LSHS) -- Cavite State University-CCAT Campus, 2015.
504			_aIncludes bibliographical references and appendices.
520			_aARDON, SHENNA MAE S, ORDOÑEZ, HIERA KAVE P. & RUI, JOSHUA F Acceptability of Pancit Sariwa Enriched with Squash (Cucurbita moschata) and Malunggay (Moringa oleifera). A research paper Secondary Education Laboratory School Cavite State Urvenity Rosario Campus, Romano, Cavite March 2015 Adviser Engr. Gee Jay C. Bartolome The study was conducted to introduce an enriched noodle using locally available vegetables. The study aimed to determine if there is a significant difference between the panen sariwa enriched with squash and pancit sanwa enriched with malunggay as compared to the common pancit sariwa in terms of aroma, color taste, and texture Four hundred grams of rice flour, 150 grams of ground squash and 150 grams ground malunggay were gathered by the researchers the rice flour was divided into seven parts one part 100 g. two parts 75 g. two parts 50 g. and two parts 25 e The powdered vegetables were correspondingly divided into three parts one part 75 g. one part 50 g. and one part 25 g. The 100-gram rice flour was used to make common pancit sariwa. For the vegetable-enriched pancit sariwa, the following mixtures were prepared 75 g flour and 25 g powdered vegetable, 50 g flour and 50 g powdered vegetable; and 25 g flour and 75 g ground vegetable The researchers conducted a sensory evaluation to measure the acceptability of the products. Data collected were analyzed using one way analysis of variance (ANOVA) Results showed that the panch sariwa enriched with squash and malunggay are acceptable. The results also showed that pancit sariwa from the mixture of 25 g flour and 75 g squash is the most accepted among the treatments. In terms of taste, pancit sariwa trom the mixture of 25 g rice flour and 75 g squash is the most acceptable. In terms of texture, common pancit sariwa is the most acceptable. In terms of aroma and color, pancit sariwa from the mixture of 25 g rice flour and 75 g squash is the most acceptable among the treatments. The resuits also showed that pancit sariwa from the mixture of 75 g flour and 25 g malungggay is the most accepted among the treatments. In terms of aroma, pancit sariwa from the mixture of 25 g rice flour and 75 g malunggay is the most acceptable among the treatments. in terms of colot, pancit sariwa from the mixture of 50 g rice flour and 50 g malunggay is the most acceptable among the treatments. In terms of taste and texture, pancit sariwa from the mixture of 75 g rice flour and 25 g malunggay is the most acceptabie Based on the comments the researchers received from the evaluators, the characteristics of the pancit sariwa enriched with malunggay must be enhanced especially the taste to make it more acceptable.
546			_aIn English text.
650			_aPancit sariwa. _916339
650			_aSquash (Cucurbita moschata). _916340
650			_aMalunggay (Moringa oleifera) _916315
650			_aEnriched noodles. _916341
650			_aLocal vegetables. _916342
650			_aComparative study. _911033
650			_aFood innovation. _913899
650			_aFilipino cuisine. _913691
700			_aOrdoñez, Hiera Kaye P., author. _913324
700			_aRili, Joshua F., author. _99137
700			_aBartolome, Geejay M., adviser. _913325
700			_aEmelo, Marian A., technical critic. _96625
942			_2lcc _cT/M/D _kUM _hTX 809.M17 A33 2015
999			_c3568 _d3568