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008			230130n 000 0 eng d
100	0		_aGeronimo, Rovic B.
245	0	0	_aAcceptability of espasol flavored with Lemon _h[manuscript] / _cRovic B. Geronimo.
260			_aMagalang, Pampanga : _bPampanag State Agricultural University, _cJune 2020.
300			_axi, 41 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aThe study was conducted to determine the Acceptability of espasol flavored with Lemon. Specifically, it aimed to determine the effects of Varying concentration of lemon extract on the level of acceptability of espasol in terms appearance, taste, flavor, texture and overall acceptability; determine the significant difference among the treatments; and compute The cost of production for each treatment. The collected data were subjected to One Way Analysis of Variance (ANOVA) and Tukey's HSD. Findings revealed that espasol flavored with lemon was acceptable in terms of all the Parameters. However, the most acceptable treatment was the Treatment 3 or the espasol with 50ml lemon extract. There is no significant difference among treatments in terms of appearance, taste and flavor but has a Significant difference in texture and overall Acceptability. The difference in the cost of production For the treatments with lemon extract was minimal.
700	1		_aGalatierra, Evangeline A., _eAdviser.
999			_c15515 _d15515