About this document
Chapt 1 & 2 by assiemejia is a document available to read on EtoBox.
This thesis investigates the sensory acceptability of homemade siomai wrappers with varying levels of lettuce (25 g, 50 g, 75 g) among Grade 11 Cookery students. The study found that all wrappers were moderately acceptable, with the 50 g formulation rated as highly acceptable, suggesting that incorporating 50 g of lettuce optimizes taste, texture, and overall acceptability. The research highlights the potential of vegetable fortification in enhancing the nutritional value of traditional foods like siomai.
- Author
- assiemejia
- Language
- EN