Browsing by Author "Nebrida, Loveleen N."

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    Acceptability of kangkong leaves (Ipomoea aquatica) as an additive into pandesal
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Geron, Hazel M.; Bautista, Allen Jazhiel; Maala, Fulgencio V., Jr.; Nebrida, Loveleen N.; Rivera, Warren A.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
    The researchers aimed to developed kangkong leaves pandesal. Specifically the objectives were: to formulate a kangkong leaves as an additives into pandesal; to evaluate the sensory characteristics in terms of appearance, internal grain, chew ability, taste and texture; to determine the level of acceptability of the most acceptable kangkong leaves pandesal; to determine the microbiological qualities of kangkong leaves pandesal; to compute the production cost of the most acceptable kangkong leaves pandesal. Kangkong leaves pandesal were process using the ratio 20:80, 40:60, 60:40, 80:20 dried kangkong leaves with all- purpose flour. The products were subjected to sensory evaluation and laboratory analysis. Result of the study showed that the kangkong leaves pandesal with 20% dried kangkong leaves was the most acceptable substitutions in terms of, appearance, internal grain, chew ability, taste and texture and was like very much by the panelist and consumer. The aerobic plate count was less than 250 CFU/gram and mold count is less than 10 CFU/gram and yeast count is less than 10 CFU gram. The production was 3 pesos per 20 grams.