Utilization of kidney bean (phaseolus vulgaris l.) flour in dagwey cupcakes/ (Record no. 274)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02422nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321103138.0 |
| 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 | Bacani, Mary Miladea S, |
| 245 ## - TITLE STATEMENT | |
| Title | Utilization of kidney bean (phaseolus vulgaris l.) flour in dagwey cupcakes/ |
| Statement of responsibility, etc. | Mary Miladea S. Bacani |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2004. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 50 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the potential use of kidney bean flour in dagwey cupcakes, the acceptability and quality of cupcakes in terms of outside and inside color, shape, texture, flavor and taste.<br/>Results of the study showed that all cupcakes from the experimental treatments, Treatments II, III and I were adjudged as "like moderately" while Treatment 1 (control) were adjudged as "like very much" by the taste panel. However, there were significant differences in acceptability among treatments as revealed by F-test.<br/>The results of the outside quality of kidney bean-dagwey cupcakes in terms of color and shape showed the color of the finished product from Treatment II (50% wheat flour + 50% white kidney bean flour) to be highly significantly different from the other experimental treatments and the control.<br/>There were no significant differences on the shape revealed by the F-test. This implies that the experimental treatments were comparable in shape with the control.<br/>The results of the inside quality of kidney bean-dagwey cupcakes also indicate that the appearance of Treatment II was highly significantly different with the other experimental treatments and the control.<br/>The texture was not significantly different among treatment means. All treatments were adjudged to have a "very moist and compact texture.<br/>A highly significant difference in flavor was observed between the experimental treatments with that of the control The mean scores of the experimental treatments had a lower flavor quality although the control treatment had also a "slightly detectable kidney bean flavor"<br/>Taste panelist rated all treatments to be "slightly sweet". No significant differences in taste were noticed between the experimental treatments with that of the control.<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) B116u 2004 | U B124 | 03/21/2025 | 03/21/2025 | Undergraduate Research |
