Publication: Potential of fresh Malunggay leaves as additive ingredient for Lumpia preparation
No Thumbnail Available
Date
2014-10
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University - North La Union Campus
Abstract
This study was conducted to determine the potential of fresh malunggay
(moringaoleifera) leaves as additive ingredient for lumpia preparation. Specifically, it tested the acceptability of the experimental lumpia in terms of taste, aroma, color, texture and general acceptability. It also determined the cost and returns analysis of preparing and selling the experimental lumpia.
Results of the evaluation tastse by the selected evaluators revealed an extremely acceptable of all the lumpia prepared in all of the treatments. Specifically, the experimental lumpiawere “extremely like” in terms of taste, aroma, color, texture and general acceptability. The average computed ROI were 32.36%, 29.90% and 21.82% for Treatments 1, 2, and 3, respectively.
Description
Keywords
Citation
Costales, R. P. (2014). Potential of fresh Malunggay leaves as additive ingredient for Lumpia preparation. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.