Publication: Development of filipino-korean food: Samgyeopnada
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Date
2022-05
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study aimed to develop a visually appealing and affordable SamgyeopNada that contribute to the local food service of La Union. The study objectives were to standardize the formulation and processing, determine the sensory qualities and acceptability attributes. The research designs used in this study are developmental, experimental and descriptive design. The main ingredients are sweet potato, papaya, Kimchi paste, and longganisa; the method to standardize the formulation, 10 Trained and 30 Consumer type panelists rated sensory attributes using 9-point Hedonic Rating Scale, and average was used to calculate the mean score. Standardize Formulation and processing was tested in 4 Treatments, in sensory evaluation, treatment 1 has the highest mean score of 8.05rated as Like Very Much.
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Estalilla, J. E., Doliente, A. D., Valmonte, C. F., Pascua, F. C. & Florendo, J. P. (2022). Development of filipino-korean food: Samgyeopnada. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.