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Bibliographic Data
Control Number56018
Date and Time of Latest Transaction20060619141937.8
General Information060619s |||||||||b ||00|||
Cataloging SourcePCARRD-DOST
Main Entry - Personal NameMonserate, Concepcion
Main Entry - Uniform TitleENGLISH
Title StatementUtilization of dehydrated rootcrops in main dishes
General NoteBaybay, Leyte: VISCA, 1984. 74p
Summary, Etc.Dehydrated cassava, sweet potato, yam, and taro were tested in various dishes (embutido, meat loaf, chicken balls, empanada, menudo, afritada and estofado) and substituted for wheat flour, Irish potato and bread crumbs as thickener, extender and binder. Cassava flour could be substituted for bread crumbs, wheat flour and Irish potato in embutido but taro was preferred to replace Irish potato. The control recipes were preferred over that of the experimental recipes on embutido, chicken balls, menudo and estofado. The experimental samples for meat loaf and empanada were preferred over that of the control. In afritada, Irish potato and rehydrated cassava were equally preferred. Dehydrated root crop and their products cost less than wheat flour, bread crumbs and Irish potato when used in main dishes. Further studies should consider testing the recipes in eateries like turo-turo, restaurants, boarding houses, etc. and should consider the storage life of the dehydrated root crop in different forms
Subject Added Entry - Topical TermROOT CROPS
 FOOD TECHNOLOGY
 COST ANALYSIS
 FOOD PREFERENCES
LocationDOST PCARRD
  
     
 
Physical Location
Department of Science and Technology
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
  
     
 
Digital Copy
Not Available
  
     
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