Red rice-mungbean blend enriched with squash and carrots in arrozcaldo/ (Record no. 439)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01968nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143501.0 |
| 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 | Bungallon, Judea N. |
| 245 ## - TITLE STATEMENT | |
| Title | Red rice-mungbean blend enriched with squash and carrots in arrozcaldo/ |
| Statement of responsibility, etc. | Judea N. Bungallon and Rosemarie A. Tangbao |
| 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 | xi, 40 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the potential use of Indigenous rice-mongo blend enriched with squash and carrots in the preparation of arrozcaldo, it found out the quality in terms of color and appearance, texture, flavor and taste and general acceptability of the finished products.<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 difference between the treatments<br/> The result of the study showed no significant difference observed in the color and appearance among the treatment in the preparation of arrozcaldo. The texture of arrozcaldo in Treatment 2 with 1½ cup of rice blended with ½ cup mongo and 1 cup each squash and carrots was judged to be "very desirable" than the other experimental treatments and the control (pure rice) noted no significant differences in the flavor and taste of the finished products.<br/> All experimental treatments were rated to have the same flavor and taste as the control treatment. The red rice- mongo blend enriched with squash and carrots were "like very much" in the preparation of arrozcaldo which simply meant that it was comparable and acceptable as the control of pure rice arrozcaldo<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 | Tangbao, Rosemarie A., 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) B942r 2021 | U1728 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
