Pantao (The International Journal of the Humanities and Social Sciences)

Tag: Acceptability

  • Acceptability of self-learning modules in empowerment technologies

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    Joemer G. Madelo (Author) Abstract The study determined the acceptability of self-learning modules in the subject of Empowerment Technologies. This was conducted in the two senior high schools in West Butuan District I. A total of 123 participants from both schools in school year 2020–2021 were involved in the study. Due to the current health…

  • Formulation, analyses, and acceptability of wild sour bouillon

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    Sharyn Francisco Falco (Author) Abstract The rising demand for natural and innovative food products has led researchers to explore alternative sources of flavor and nutrition. To contribute to sustainable food practices and promote the use of underutilized local resources, this study developed wild sour bouillon using wild sour leaves as a natural souring agent. This…

  • Acceptability of the utilization of soursop (Annona muricata) as body scrub

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    Marivic S. Estorninos (Author) Abstract The increasing trend on the demand of beauty and personal care products in the Philippines is very evident, wherein it infers that mass products are marketable among Filipinos. This study generally aimed to determine the acceptability of the utilization of Soursop as body scrub. Specifically, it aimed to: (1) determine…

  • Development and utilization of kerson (Muntingia calabura) plant for fabric production

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    Susielyn J. Galleguez (Author) Abstract Fiber is one of the essential elements in fabric and textile structure. Natural fibers were given a lot of respect over synthetic ones in terms of sustainability. The demand for natural fibers is constantly increasing due to their being environmentally friendly, hygienic, comfortable character, thermal insulation, breathability, and softness. This…

  • Organoleptic evaluation of lima bean (phaseolus lunatus), mung bean (vigna radiata) and white bean (phaseolus vulgaris) ice cream

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    Maynard D. Maddara (Author) Abstract This study evaluates the organoleptic properties of ice creams made from lima bean (Phaseolus lunatus), mung bean (Vigna radiata), and white bean (Phaseolus vulgaris). The ice creams were prepared by pureeing the beans and combining them with cream, condensed milk, coconut milk, and meringue, then freezing the mixture. A panel…

  • Acceptability of baked products from corn flour and corn silk powder

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    Rejean G. Vista (Author) Abstract The continuous advancement in food research highlights the integration of unique ingredients and methods in baking, utilizing locally sourced products. The study aimed to create a variety of baked goods from corn flour and corn silk, employing a Completely Randomized Design (CRD) with three treatments across three trials. These trials…

  • Acceptability of nipa fruit (Nypa fruticans) native delicacies

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    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…

  • Acceptability of fruit powder bar cookies

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    Gleyn E. Lusaya (Author) Abstract The study formulated the Fruit Powder Bar Cookies, specifically to evaluate the acceptability qualities in terms of appearance, aroma, color, taste, and texture. The mean and Analysis of variance (ANOVA) were used to analyze the data into alpha level set at 0.01 alpha. Findings on the sensory evaluation of the…

  • Acceptability of fish-jackfruit kroepeck with moringa leaves

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    Techie V. Labinghisa (Author) Abstract This study was conducted to develop and determine the acceptability of fish- jackfruit kroepek with moringa leaves. The products of this study were evaluated as to sensory qualities and acceptability in terms of appearance, aroma, taste and texture. The study was a developmental-experimental research that used the Completely Randomized Design…