Mungbean flour and banana flour blend in butter cookies/ (Record no. 428)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02071nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143225.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250327b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Crisologo, Carol P. |
| 245 ## - TITLE STATEMENT | |
| Title | Mungbean flour and banana flour blend in butter cookies/ |
| Statement of responsibility, etc. | Carol P. Crisologo, Jenefer F. Parucha, and Aira P. Vitriolo |
| 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 | xii, 41 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the potential use of mungbean flour and banana flour in making Butter cookies and found out the desirability of the finished products in terms of appearance, texture, flavor, and general acceptability. <br/> Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to find out the significant differences between the treatments.<br/> The result of the study showed no significant difference on the color and appearance of the finished product. The experimental Treatments were observed to have desirable color and appearance as the control product. Experimental Treatments 2 and 3 were less desirable as that of the control in terms of the texture. Only Treatment 4 with equal proportion of mungbean flour and banana flour produced a comparable texture with the control. No significant difference was also noted among all treatments or less the flavor and taste of the finished products. All treatments were adjudged to have the same desirable flavor and taste. As to its overall acceptability, all treatments were "like very much" by the taste panel. which imply that blended mungbean flour with banana flour resulted in a desirable and acceptable butter cookie.<br/><br/>Keywords: Mungbean, Banana Flour, Butter cookies<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 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Parucha, Jenefer F., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Vitriolo, Aira P., author. |
| 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 | General Reference Section | 03/27/2025 | Donation | U (BSHT-FN) C932m 2021 | U1729 | 03/27/2025 | 03/27/2025 | Undergraduate Research |
