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Sensory Evaluation of Kamote Churros by kian abpi is a document available to read on EtoBox.

This chapter summarizes the findings of a study on the sensory evaluation and acceptability of camote churros as a substitute for flour. Key findings include: 1. Treatment I (all-purpose flour) received the highest ratings for appearance and odor. Treatment II (90g camote) received the highest rating for texture. Ratings for taste were similar across treatments. 2. The overall acceptability was high for all treatments, with Treatments I and II rated as "like very much" and Treatment III (lowest camote am

Author

kian abpi

Language

EN