000			01967nam a22001817a 4500
003			OSt
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008			211207b |||||||| |||| 00| 0 eng d
040			_aMMSU _cULS
100			_aMorales,Ariel D.
245			_aProduction of vacuum-fried wax gourd (Benincasa hispida (Thun.) Cogn.) with varied frying time and temperature / _cAriel D. Morales
260			_c2021
300			_axii,58 leaves ; _c28 cm.
500			_aThesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City
504			_aBibliography: leaves 39-43.
520			_aABSTRACT 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
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999			_c16975 _d16975