TY  - MANSCPT
AU  - Magtubo, Jorico J.
AU  - Galatierra,Evangeline A.
TI  - Development Of Marshmallow With Calamansti (Citrofortunella Microcarpa) Flavor
PY  - 2019///
CY  - Magalang, Pampanga
PB  - Pampanag State Agricultural University
N1  - DEVELOPMENT OF MARSHMALLOW WITH CALAMANSTI (Citrofortunella microcarpa) FLAVOR     Researcher : Jorico J. Magtubo     Degree : Bachelor of Science in Hotel and     Restaurant Management     April 2019     Date Completed     Adviser Evangeline A. Galatierra Ph.D.     The study was conducted to evaluate the sensory properties of marshmallows with calamansi flavor. Specifically, it aimed to determine the level of acceptability of marshmallows with varying concentration of calamansi extract in terms of appearance, taste, flavour, texture, and overall acceptability; determine the Significant difference among the three marshmallows. Three (3) treatments were used: (T1)2 tbsp. calamansi extract (T2)-4 tbsp. calamansi extract (T3)6 tbsp. calamansi. Findings revealed that there is no significant difference among the three treatments. Results further revealed that all treatments were very acceptable. However, T2 i.e. the     use of 2 tablespoon of calamansi extract as flavor for     the development of marshmallow was the most acceptable
ER  -