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008			230329n 000 0 eng d
100	0		_aVelasquez, Kathlyn D.
245	0	0	_aUtilization and Acceptability Watermelon (Citrullus lanatus) flavored Yema _h[manuscript] / _cKathlyn D. Velasquez.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJuly 2022.
300			_ax, 93 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aVELASQUEZ, KATHLYN D. Utilization and Acceptability Watermelon (Citrullus lanatus) flavored Yema Adviser: of Ms. Donna Leah V. Paras This study was conducted to evaluate the utilization and acceptability of watermelon (Citrullus lanatus) flavored yema. Through Completely Randomized Research Design, it aimed to determine the level of acceptability and significant difference of varying concentrations of watermelon as flavor in yema and compute the cost of production of watermelon flavored yema. Three treatments were used: Tl (1280g of Watermelon with lemon); T2 (640g of watermelon); and T3 (No Watermelon). treatments were evaluated in terms of five parameters namely appearance, The taste, overall acceptability. (5) sensory texture, and The data were subjected to a descriptive statistical treatment using the measure of central tendency. Variance (ANOVA) flavor, Analysis of for the test of significance revealed that the use of watermelon specifically with lemon was acceptable. There was no significant difference detected among all three treatments in terms of all given parameters.
700	1		_aDonna Leah V. Paras, _eAdviser.
999			_c16067 _d16067