Compatibility of locally available vegetable juices in dalandan-based juice based/ (Record no. 37)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02264nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320091708.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250318b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Policina, Glenson M. |
| 245 ## - TITLE STATEMENT | |
| Title | Compatibility of locally available vegetable juices in dalandan-based juice based/ |
| Statement of responsibility, etc. | Glenson M. Policina |
| 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 | xii, 45 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to utilize three vegetable (carrot, tomato and cucumber) in dalandan-based formulation and to determine its effect on the general acceptability and on the quality of the product in terms of appearance/color, flavor and taste and aroma.<br/> Sensory evaluation was made by ten (10) semi-trained laboratory panelist using the nine-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) for a Completely Randomized Design (CRD) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other.<br/> The three vegetable juices has a soluble solid ranging from 0.3 to 2.0 and a pH ranging from 4.5 to 6.0 which was adjusted to 8º Brix and a pH of 3.5 to come up with the compatible locally vegetable juice to dalandan juice.<br/> The result of the study showed that of the three vegetable juices the carrot-dalandan juice had the highest rating in terms of appearance/color, flavor/taste and general acceptability which produced a product that is as acceptable as the control juice blend in all the quality factors evaluated. The mean ratings ranging from 7.6-7.8 had a descriptive equivalent of "like very much". The tomato-dalandan juice and cucumber-dalandan juice obtained a significantly lower mean ratings ranging from 6.1-6.7 lhad a descriptive equivalent of "like slightly to like moderately" in terms of all the sensory quality evaluation conducted. Carrot-dalandan juice blend was the most acceptable product in terms of quality and acceptability, hence, the highest market potential.<br/><br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology-Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | 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 | 03/18/2025 | Donation | U (BSHT) 766c 2018 | U1194 | 03/18/2025 | 03/18/2025 | Undergraduate Research |
