02761nam a2200313 i 4500003000500000005001700005008004100022040002500063090002500088100003700113245006900150300001500219336002100234337002500255338002300280502009900303504003900402520155600441700003601997700003602033700004102069720003302110720004602143720003702189720003802226942004002264952012602304999001702430CSPC20250308090948.0250308b2023    ph a     b    000 0 eng d  aCSPCbengcCSPCerda  aUTH BSHM Al252g 20231 aAlejandro, Shera Mae T.eauthor.10aGinger glazed pili nut /cShera mae T. Alejandro [and 3 others].  a99 leaves.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aUndergraduate Theses (BSHM) - Hospitality ManagementcCamarines Sur Polytechnic Colleges, 2023  aIncludes bibliographic references.3 aPili nut is one of the most famous delicacies in the Bicol Region. It is a famous "pasalubong" and  is usually offered as a dessert on many occasions in the region such as during fiestas, birthdays, and so on. Thus, this study aims to develop and provide a twist to the flavor of the product by incorporating ginger syrup into  the production process. As a result, the Ginger Glazed Pili Nut was redeveloped. Moreover, the study aims to know the sensory characteristics of the produced product in terms of its appearance, aroma, taste, and texture. Furthermore, it also aims to know the level of acceptability of the product in terms of appearance, flavor, aroma, and texture. Furthermore, it also investigates whether a significant relationship exist between the sensory characteristics and the level of acceptability of the product. The data was gathered from 50 respondents and was analyzed through the use of a percentage technique and weighted mean. Furthermore, the researchers utilize the descriptive method. In conclusion with this, the researchers of this study identified the following; the appearance, the aroma, the taste and the texture. These are all and the use of Quaantitative Descriptive Analysis and Acceptability Score Sheet. Consumers must also promote food tourism not just to younger generations. Students in Hospitality Management may be encouraged to conduct research to help local business in the area. Local food providers must provide extra effort in their services in order to exceed the expectations of the food tourists.1 aCañotal, Geoffrey U.eauthor.1 aErlano, Leslie Ivan T.eauthor.1 aSiriban, Rose Ann Trisha A.eauthor.  aJunio, Michelle L.eadviser.  aOrobia, Mark Anthony L.echair, panelist.  aBulalacao, Rosalie B.epanelist.  aSotero, Maria Luisa O.epanelist.  2ddcn0cUMhAl252giBSHMkUTHm2023  00102ddc4070aCSPCbCSPCcUTHd2025-03-08l0oUTH BSHM Al252g 2023p006467UMr2025-03-08 09:10:22t1-1w2025-03-08yUM  c29063d29063