Quality and acceptability of different flour based snacks products fortified with different levels of tiesa (pouteria campechiana) (Record no. 149)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02161nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320133023.0 |
| 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 | Sambrano, Jhon Carlo C. author |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of different flour based snacks products fortified with different levels of tiesa (pouteria campechiana) |
| Statement of responsibility, etc. | Jhon Carlo C. Sambrano and Jonalyn S. Pagalla |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 38 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to identify the optimum level of tiesa pulp then evaluate and compare the quality and acceptability of the two fortified steamed recipes (puto and kutsinta). Also, the study attempted to establish the finish product that has the higher potential for scaled up production. In the studyl, the acceptable level of use was determined through a semi-trained laboratory panel of nine members evaluated the products using 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data. The four treatments were also ranked for preference to determine which one had the most acceptable level of fornication. The Kramer's Rank Sum Test was used to determine which treatments differed from each other. In the study 2, Data gathered were subjected to T-test to determine if there were significant differences among the treatments.<br/>Based of the three fortification level (10%, 15%, 20%) used the optimum level of fortification is 15% it being the highest level without exerting negative effect on the quality of the product.<br/>The use of the optimum in two product puto and kutsinta were compared using the t-test, which showed that there were no significant different between the two products.<br/>Based on the aforementioned findings of the study, the puto and the kutsinta with 15% of tiesa pulp, have the same market potential.<br/> |
| 501 ## - WITH NOTE | |
| With note | Thesis (Bachelor of Science in Home Technology - Frood and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jonalyn S. Pagalla |
| 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) Sa187q 2019 | U1945 | 03/20/2025 | 03/20/2025 | Undergraduate Research |
