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Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines
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@article{IJASEIT541,
author = {Estrella C Zabala and Norman G DeJesus and Zosimo M Battad},
title = {Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines},
journal = {International Journal on Advanced Science, Engineering and Information Technology},
volume = {5},
number = {4},
year = {2015},
pages = {286--290},
keywords = {sweet sorghum grain, sensory characteristics, acceptability, food processing},
abstract = {A total of twenty five sweet sorghum products were developed from the sweet sorghum grain at Pampanga Agricultural College, Magalang, Pampanga, Philippines. This products were grouped into soups and porridges (8 recipes); snacks and native delicacies (9 recipes) , meals (8 recipes) and sorghum flour (2 recipes). In general, the sweet sorghum food products developed are “Like very much “ in terms of taste and appearance but Moderately Like in terms of texture. Since the “pattern recipe” are popular the result of acceptability is high in terms of appearance and taste, however, the comment on texture is that there is a little rough or gritty taste and sometimes there is the presence of plastic like particles. As to level of acceptability, the food sorghum food products developed in this study were “Like very much” in terms of appearance, taste and over all acceptability but are “Moderately like” in terms of texture.
},
issn = {2088-5334},
publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=541},
doi = {10.18517/ijaseit.5.4.541}
}
EndNote
%A Zabala, Estrella C %A DeJesus, Norman G %A Battad, Zosimo M %D 2015 %T Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines %B 2015 %9 sweet sorghum grain, sensory characteristics, acceptability, food processing %! Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines %K sweet sorghum grain, sensory characteristics, acceptability, food processing %XA total of twenty five sweet sorghum products were developed from the sweet sorghum grain at Pampanga Agricultural College, Magalang, Pampanga, Philippines. This products were grouped into soups and porridges (8 recipes); snacks and native delicacies (9 recipes) , meals (8 recipes) and sorghum flour (2 recipes). In general, the sweet sorghum food products developed are “Like very much “ in terms of taste and appearance but Moderately Like in terms of texture. Since the “pattern recipe” are popular the result of acceptability is high in terms of appearance and taste, however, the comment on texture is that there is a little rough or gritty taste and sometimes there is the presence of plastic like particles. As to level of acceptability, the food sorghum food products developed in this study were “Like very much” in terms of appearance, taste and over all acceptability but are “Moderately like” in terms of texture.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=541 %R doi:10.18517/ijaseit.5.4.541 %J International Journal on Advanced Science, Engineering and Information Technology %V 5 %N 4 %@ 2088-5334
IEEE
Estrella C Zabala,Norman G DeJesus and Zosimo M Battad,"Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 4, pp. 286-290, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.4.541.
RefMan/ProCite (RIS)
TY - JOUR AU - Zabala, Estrella C AU - DeJesus, Norman G AU - Battad, Zosimo M PY - 2015 TI - Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines JF - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 4 Y2 - 2015 SP - 286 EP - 290 SN - 2088-5334 PB - INSIGHT - Indonesian Society for Knowledge and Human Development KW - sweet sorghum grain, sensory characteristics, acceptability, food processing N2 -A total of twenty five sweet sorghum products were developed from the sweet sorghum grain at Pampanga Agricultural College, Magalang, Pampanga, Philippines. This products were grouped into soups and porridges (8 recipes); snacks and native delicacies (9 recipes) , meals (8 recipes) and sorghum flour (2 recipes). In general, the sweet sorghum food products developed are “Like very much “ in terms of taste and appearance but Moderately Like in terms of texture. Since the “pattern recipe” are popular the result of acceptability is high in terms of appearance and taste, however, the comment on texture is that there is a little rough or gritty taste and sometimes there is the presence of plastic like particles. As to level of acceptability, the food sorghum food products developed in this study were “Like very much” in terms of appearance, taste and over all acceptability but are “Moderately like” in terms of texture.
UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=541 DO - 10.18517/ijaseit.5.4.541
RefWorks
RT Journal Article ID 541 A1 Zabala, Estrella C A1 DeJesus, Norman G A1 Battad, Zosimo M T1 Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines JF International Journal on Advanced Science, Engineering and Information Technology VO 5 IS 4 YR 2015 SP 286 OP 290 SN 2088-5334 PB INSIGHT - Indonesian Society for Knowledge and Human Development K1 sweet sorghum grain, sensory characteristics, acceptability, food processing ABA total of twenty five sweet sorghum products were developed from the sweet sorghum grain at Pampanga Agricultural College, Magalang, Pampanga, Philippines. This products were grouped into soups and porridges (8 recipes); snacks and native delicacies (9 recipes) , meals (8 recipes) and sorghum flour (2 recipes). In general, the sweet sorghum food products developed are “Like very much “ in terms of taste and appearance but Moderately Like in terms of texture. Since the “pattern recipe” are popular the result of acceptability is high in terms of appearance and taste, however, the comment on texture is that there is a little rough or gritty taste and sometimes there is the presence of plastic like particles. As to level of acceptability, the food sorghum food products developed in this study were “Like very much” in terms of appearance, taste and over all acceptability but are “Moderately like” in terms of texture.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=541 DO - 10.18517/ijaseit.5.4.541
