01967nam a22001817a 4500 OSt 20250808135133.0 211207b |||||||| |||| 00| 0 eng d MMSU ULS Morales,Ariel D. Production of vacuum-fried wax gourd (Benincasa hispida (Thun.) Cogn.) with varied frying time and temperature / Ariel D. Morales 2021 xii,58 leaves ; 28 cm. Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City Bibliography: leaves 39-43. ABSTRACT MORALES ARIEL D. 2021. Production of Vacuum-Fried Wax Gourd (Benincasa hispida (Thun.) Cogn.) With Varied Frying Time and Temperature. Undergraduate Thesis. College of Agriculture Food and Sustainable Development Mariano Marcos State University, City of Batac 2906 Ilocos Norte. 58 pp. Adviser: Asst. Prof. Buchard B. Cutin The study was conducted to optimize the processing conditions of vacuum-fried wax gourd which are frying time (15, 20, and 25 min) and frying temperature (75,80, 85°C). This was done following the 3 by 3 (32) factorial experiments in Completely Randomized Design (CRD) using Response Surface Methodology (RSM). Color, aroma, taste, crispiness and oiliness were the sensory parameters assessed. The sensory evaluation adapted Incomplete Block Design or (IBD). Each treatment was evaluated by 32 panelists. The results of Response Regression Analysis revealed that both frying temperature and frying time significantly affected all sensory and general acceptability of the product. Based on the result, an acceptability rating of s7 to all sensory attributes will be obtained when the wax gourd will be vacuum-fried in temperatures between 75°C to 82°C and frying time between 15 to 18 min. Keywords: vacuum frying, wax gourd, optimization, Response Surface Methodology ddc THEDIS 16975 16975 0 0 ddc 0 0 MMSU_MAIN MMSU_MAIN THESES 2021-12-07 5690 5690-UThesis 2021-12-07 2021-12-07 THEDIS Room Use Only