Blended sweet potato and banana flours in pulvoron/ (Record no. 155)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01765nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320132629.0 |
| 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 | Cardenas, Cinderella I. |
| 245 ## - TITLE STATEMENT | |
| Title | Blended sweet potato and banana flours in pulvoron/ |
| Statement of responsibility, etc. | Cinderella I. Cadenas, Ralf Dale F. Guyao, Marisol S. Puno, and Jamie Marie J. Goloyugo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 52 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the potential use of sweet potato (Ipomoea batatas) flour and banana flour in making Pulvoron as to their acceptability and desirability in terms of appearance, texture, flavor, and taste in making Pulvoron.<br/>Sensory evaluation was done by 10 laboratory panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments.<br/>Results showed no significant differences among treatments as to its desirability and general acceptability in making pulvoron. The experimental treatments of blended banana flour and sweet potato (Ipomoea batatas) flour were compatible to the control (pure wheat flour).<br/>Experimental treatment 3 the proportion of 1½ cups banana flour blended with ½ cup sweet potato flour obtained the highest mean rating in terms of its desirability in appearance/color, texture, flavor, and taste and was adjudged to have the best proportion and the most acceptable in the preparation of pulvoron.<br/><br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ralf Dale F. Guyao |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Marisol S. Puno |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jamie Marie J. Goloyugo |
| 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) C266b 2021 | U1694 | 03/20/2025 | 03/20/2025 | Undergraduate Research |
