Acceptability of radish (raphanus sativus l.) rootstock in making catsup Iana Jane C. Halili... [et.al]. - 2014 - 58 leaves : illustrations ; 28 cm.
EXECUTIVE SUMMARY: This study Entitled ACCEPTABILITY (Raphanus sativus L.) ROOTSTOCK IN MAKING CATSUP. This study aimed to make catsup out of radish, calculating the level of acceptability of radish in making catsup as evaluated by the elementary pupils, high school and college students, experts and housewives it determined the significant difference on the level of acceptability of radish catsup as evaluated by the respondents in terms of the given variables. As revealed by the five (5) groups of respondents in terms of color, elementary pupils, it ranked first with a weighted mean of 4.60, interpreted as very much accepted. College students ranked second which obtained a weighted mean of 4.47, and verbally interpreted as very much accepted. Experts ranked third, which obtained a weighted mean of 4.30 and verbally interpreted as very much accepted. Housewives ranked fourth with a weighted mean of 4.20, and verbally interpreted as very much accepted. Last in rank were the high school students with a weighted mean of 4.07, with a verbal interpretation of much accepted. As evaluated by the elementary pupils and college students in terms of aroma with a weighted mean of 4.27, and verbally interpreted as very much accepted. Experts ranked third with obtained a weighted mean of 4.40, and verbally interpreted as very much accepted. Housewives ranks fourth with a weighted mean of 3.9, interpreted as much accepted. Last ranked are high school students with a weighted mean of 3.06, and interpreted as much accepted. As revealed by the experts in terms of consistency, with a weighted mean of 4.50 and verbally interpreted as very much accepted. Elementary pupils and housewives got a weighted mean 4.20. Interpreted as very much accepted. College students ranked fourth with a weighted mean of 4.0 and verbally interpreted as much accepted. Last in ranked were the high school students which obtained a weighted mean of 3.87 and interpreted as much accepted. As revealed by the elementary pupils in terms of taste/flavor which obtained a weighted mean of 5.0 and verbally interpreted as very much accepted. Housewives ranked second which obtained a weighted mean of 4.30, and verbally interpreted as very much accepted. High school pupils ranked third with a weighted mean of 4.20, with a verbal interpretation of very much accepted. Experts ranked fourth with a weighted mean of 4.0, and verbally interpreted as much accepted. The computed F-value on the level of Acceptability of Radish Catsup as evaluated by the respondents in terms of characteristics, color, aroma, and consistency of the prepared catsup has no significant difference. Therefore, the hypothesis is accepted except the taste/flavor that there is significant difference which is rejected. As a result of the foregoing findings and conclusion, the following recommendations were offered: the taste of the prepared catsup should be enhanced; radish catsup should be kept refrigerated; and further studies should be conducted using other characteristics and variables.