CC BY 4.0Bayani, Keneth G.Martinez, Carl Marc B.Cueva, Dominica A.Pimentel, Angelika Sofia P.Valdez, Vanessa S.2026-04-012026-04-012021-12Martinez, C. M. B., Cueva, D. A., Pimentel, A. S. P. & Valdez, V. S. (2021). Development of jicama (Pachyrhizus erosus l. urban) as juice. [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1262Full textThis study aimed to develop a standardized process and formulation of Jicama (Pachyrhizus erosus L. Urban) Juice that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Rating Scale of I to 9 involving 10 trained panelists and 38 consumer type panelists. Mean score was used to analyze the result of data gathering. The findings showed that treatment 2, with apple extract was the best among the treatments.ix, 35 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyJicama – FoodJicama – DrinksThesis