Quality and acceptability of empanada filling (egg chicken and fish) with 10 percent orange pomace/ (Record no. 226)
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| fixed length control field | 02386nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321085452.0 |
| 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 | Navarro, Monique M. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of empanada filling (egg chicken and fish) with 10 percent orange pomace/ |
| Statement of responsibility, etc. | Monique M. Navarro |
| 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 | xiii, 48 leaves : |
| Other physical details | phtos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to determine the quality and acceptability of empanada filling (egg, chicken and fish) with 10% orange pomace. Specifically, it determined the quality of empanada filling in terms of appearance/color, flavor/taste, and texture, as well as general acceptability and to determine which of the four different kinds of filling of empanada is most preferred by the sensory panelists.<br/>Sensory evaluation was made by 9 semi-trained laboratory panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other. The Kramer's Rank Test was used in the ranking for preference to determine if there are significant differences between the ranked samples.<br/>Results showed that there were significantly differences in terms of the flavor/taste, texture and general acceptability of empanada fillings except for their appearance/color. Empanada with fish filling obtained the highest mean rating of 7.56 on texture and 7.67 on flavor/taste with a descriptive equivalent of "liked very much" compared to the control which was only "liked moderately".<br/>In terms of general acceptability empanada with fish filling had the highest mean rating of 7.78 with a descriptive equivalent of "liked very much".<br/>Of the four empanadas ranked for preference, empanada with fish filling was the most preferred by sensory panelists, followed by empanada with chicken filling. Regardless of the kind of empanada filling the use of 10% orange pomace produced empanadas which were "liked moderately" to "liked very much".<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Batchelor 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 | 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) N322q 2018 | 03/21/2025 | 03/21/2025 | Undergraduate Research |
