Tag: Cassava flour
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Development and acceptability of cassava (manihotesculenta) flour in making binallay with a flavored sauce
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Florence Grace F. Cabanilla (Author) Abstract This study aimed to develop cassava (Manihot esculenta) flour as an alternative ingredient for binallay, a traditional Filipino delicacy, and to evaluate its acceptability when paired with corn and cucumber-flavored latik sauces. The research involved a detailed process of flour and sauce preparation, followed by sensory evaluation by 120…
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Acceptability of glutinous rice bran cassava flour biscotti
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Fatima B. Delatina (Author) Abstract The study formulated the Glutinous Rice Bran – Cassava Flour Biscotti, specifically to evaluate the sensory and acceptability qualities in terms of appearance, aroma, taste, and crunchiness. Significant differences in the sensory qualities and acceptability were also determined. Finally, the products were submitted for proximate analysis of the best treatments.…