Effect of different levels of pomace (five percent, ten percent, fifteen percent) on the quality of pudding/ (Record no. 143)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02056nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320121132.0 |
| 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 | Flores, Kimberly G. |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of different levels of pomace (five percent, ten percent, fifteen percent) on the quality of pudding/ |
| Statement of responsibility, etc. | Kimberly G. Flores |
| 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, 42 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to find out the effect of different levels (5%, 10%, 15%) of pomace on the quality of pudding in terms of color, texture, aroma and taste as well as general acceptability and to determine the optimum level of pomace that can be incorporated in the pudding formulation without negatively affecting the quality and acceptability of the finished product. <br/> Sensory evaluation was conducted byninesemi-trained panelists using 9-point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) for completely randomized designed (CRD) to determine if there were significant differences between treatments. Significant differences were pinpointed using Duncan's Multiple Range (DMR) Test.<br/> The results of the study showed that in terms of aroma, flavor and general acceptability there where significant differences where 5% of pomace got significantly higher rating among the four treatments. However, in terms of appearance and texture no significant differences were observed between treatments. Mean ratings for the appearance and texture which ranged from 6.67 to 7.44 have descriptive equivalent of "like moderately" to "like very much" in the 9-point hedonic scale.<br/> Five percent of citrus pomace was the optimum level that can be incorporated in the pudding formulation without negatively affecting the quality and acceptability of the finished product.<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) F634e 2018 | U117 | 03/20/2025 | 03/20/2025 | Undergraduate Research |
