Zero waste processing of ginger/ (Record no. 222)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02579nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321084249.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250321b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bandao, Fe Marie |
| 245 ## - TITLE STATEMENT | |
| Title | Zero waste processing of ginger/ |
| Statement of responsibility, etc. | Fe Marie Bandao |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 70 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop different products and by-products from ginger and eliminate waste. It aimed to develop a zero waste process by utilizing the ginger to come up with at least three ginger products. Specifically, it aimed to establish a process for ginger concentrate and determine the level of use when used as tea or salabat; to develop different fruit-flavored (pineapple, passion fruit, and citrus) alcoholic ginger ale and determine the most desirable formulation; to develop a process for the production of acceptable ginger-turmeric powder blend and determine a better proportion between 10 and 15% of turmeric in the blend.<br/> Sensory evaluation was made by a laboratory panel composed of nine members using the 9-point Hedonic Scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other.<br/> Results of the study on Product 1 (Ginger Tea/Salabat) showed that the addition of increasing levels of ginger extract per liter of water caused significant enhancement on the appearance, aroma, flavour and general acceptability of the tea. The DMRT result revealed that 2.5 to 3.0% of ginger extract can enhance the sensory quality of the tea.<br/> Results of the study on Product 2 (Fruit- flavoured Alcoholic Ginger Ale) showed that the different fruit juices (passion fruit, pineapple, citrus) exerted the same effect on the appearance, aroma and general acceptability except on the flavor where citrus best complemented the inherent ginger flavor.<br/> Results of the study on Product 3 (Ginger-Turmeric Powder Blends) revealed that the addition of different proportions (10 and 15%) of turmeric powder caused no significant enhancement on the aroma, texture and general acceptability of the product. Only the appearance of the powder blend was enhanced with the addition of 10% turmeric powder.<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 | 03/21/2025 | Donation | U (BSHT) B214z 2017 | U1000 | 03/21/2025 | 03/21/2025 | Undergraduate Research |
