Ira B. Acta (Author)
Abstract
The study aimed to create a native delicacy out of nipa fruit employing a Completely Randomized Design (CRD). There were 100 tasters who evaluated the acceptability of the products. Score cards with the nine (9) point hedonic scale was used to obtained the data. The overall acceptability was uniformly high across all treatments, indicating that bibingka, baye-baye and espasol made with nipa fruit are “Like Extremely by the consumers.
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Keywords: Nipa Fruit, Native Delicacies, Acceptability