Development of zero waste banana (musa balbisiana acuminata) flour of custard cake/ (Record no. 440)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02299nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143537.0 |
| 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 | Balolong, Rolynne B. |
| 245 ## - TITLE STATEMENT | |
| Title | Development of zero waste banana (musa balbisiana acuminata) flour of custard cake/ |
| Statement of responsibility, etc. | Rolynne B. Balolong, Adonis F. Bay Ag, Shayne Feyth B. Abagge, Rodel C. Balbas, Camille Mangansat, and Jamilah Mina |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvi, 51 leaves : |
| Other physical details | illustration, photos; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study focused on the enhancement of the nutritive value of custard cake by utilizing banana pulp and peel flour.<br/> Specifically, the desirability of the banana flour mixed custard cake was investigated in terms of color and appearance, texture, and flavor and taste, and its general acceptability. In addition, significant differences among the variable proportions of the banana flour were also studied including a cost and return analysis of the banana flour custard cake.<br/> This study used the experimental method. There were four treatments with the first treatment as the custard cake baked with 100% cake flour. The remaining three treatments were Treatment 2 (25% banana flour), Treatment 3 (50% banana flour), and Treatment 4 (75% banana flour). The different banana flour custard cakes were judged by ten experts.<br/> It was found that the banana custard cake was generally acceptable as well as desirable in terms of color, texture, and taste. In addition, choosing between more or less banana flour used in baking the custard cake, less banana flour was more preferable (25% banana flour) as it exhibited almost the same acceptability and desirability as the custard cake based with 100% cake flour. Moreover, it was found that the banana flour custard cake due to high net profit was suitable for commercialization.<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 | Bay Ag, Adonis F., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abagge, Shayne Feyth B., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Balbas, Rodel C., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mangansat, Camille, author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mina, Jamilah, 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) B195d 2022 | U1947 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
