Development of blended banana-wheat flour cupcakes/ (Record no. 438)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01838nam a22002177a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143429.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250328b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Colcol, John Mark E. |
| 245 ## - TITLE STATEMENT | |
| Title | Development of blended banana-wheat flour cupcakes/ |
| Statement of responsibility, etc. | John Mark E. Colcol, Jo-Anne D. Culiplip, Priza P. Padayao, and Jan Zackary B. Versoza |
| 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 | xiii, 51 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to utilize banana flour as substitute to wheat flour in making peanut raisin and assessed its color, texture, taste, flavor, and over all 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 determine if there were significant differences between the treatments.<br/> Results revealed that a significant difference was observed on the desirability of color and appearance of the peanut-raisin cupcakes and was adjudged to be within the range of moderately desirable to desirable (6.90 to 7.50). No significant differences were observed on the texture, flavor and taste of the finished product. Banana flour and it did not affect the flavor and taste of the cupcakes. The proportion of 75% wheat flour and 25% banana flour had the most desirable product among the experimental treatments. The acceptability ranges of the cupcakes made from different treatments were statistically the same.<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 | Culiplip, Jo-Anne D., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Padayao, Priza P., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Versoza, Jan Zackary B., 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 | 03/28/2025 | Donation | U (BSHT-FN) C687d 2021 | U1712 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
