Utilization of natural acidulants in cabbage based health juice blend/ (Record no. 137)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01853nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331092331.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250320b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lumedio, Angel P. |
| 245 ## - TITLE STATEMENT | |
| Title | Utilization of natural acidulants in cabbage based health juice blend/ |
| Statement of responsibility, etc. | Angel P. Lumedio |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 43 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop a cabbage-based health juice blend of a desirable sensory quality and general acceptability. To determine the physico-chemical characteristics of the juices in terms of potential hydrogen (pH) and soluble solid (SS). It also aimed to determine the effect of fruits juices (citrus, pineapple, soursop) used as natural acidulants if they could significantly enhance the sensory qualities and general acceptability of cabbage-based fruit juice blends. It also aimed to identify which of the acidified cabbage-based fruit juice blend has the highest market potential.<br/>Results of the analysis on the physico-chemical characteristics of the raw materials showed that the pH of the cabbage was 6.4 indicating that is a non-acid food.<br/>The other three juices which include citrus, pineapple and soursop had a pH of 2.5, 3.5 and 3.9 respectively indicated that they were acid foods. In terms of soluble solids, pineapple registered the highest reading of 8°Bx.<br/>The three fruit juices used as acidulant enhanced the quality of cabbage in terms of appearance, aroma, and taste as well as the general acceptability. Soursop juice has the highest significant enhancement of the cabbage-based health juice blends.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Reference Section | 03/20/2025 | Donation | U (BSHT) L957u 2018 | U1184 | 03/20/2025 | 03/20/2025 | Undergraduate Research |
