Quality and acceptability in different levels of soymilk in making sauce/ (Record no. 444)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02970nam a22002177a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143837.0 |
| 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 | Agamas, Charlotte Valeree D. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability in different levels of soymilk in making sauce/ |
| Statement of responsibility, etc. | Charlotte Valeree D. Agamas, Chrisvelle Marie D. Manaligod, Grace Lynn R. Micu, Janna Yvonne L. Tejano |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2024. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 44 leaves : |
| Other physical details | illustration, photos; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study investigated the acceptability of a newly developed soymilk sauce specifically designed as a dipping sauce for street food items. It aimed to comprehensively assess consumer perception through meticulous evaluation of its visual appeal, texture, flavor, and overall acceptability while accounting for variations in ingredient proportions. The experimental design employed four treatments included the original soymilk sauce serving as a control group and three additional formulations incorporating differing amounts of soybean milk.<br/> Analysis of sensory attributes revealed that Treatment 2 achieved the highest scores in visual appeal, showcasing a clear preference for its aesthetic properties. In contrast, Treatment 3 demonstrated a well-balanced sensory profile, garnering the highest scores for texture, flavor, and taste. Interestingly. Treatment 1 consistently received the lowest scores across all sensory aspects, suggesting a less favorable reception among consumers. Notably. Treatment 4 emerged as the most generally acceptable soymilk sauce, with statistically significant differences observed in comparison to other treatments. This finding suggested that specific enhancer ingredients incorporated in Treatment 4 positively influenced consumer perception. While significant variations were observed in color. appearance, and texture across treatments, flavor and taste preferences remained relatively consistent. This implied that within the investigated range, modifications to ingredient proportions can offer a wider variety of soy milk sauce options with distinct visual and textural profiles while maintaining consistent taste preferences.<br/> Building upon the positive sensory reception and overall acceptability demonstrated in this study, the development of this soymilk sauce appears highly promising. Considering the established consumer appeal, further exploration of this soymilk sauce through a dedicated business venture focused on both product development and packaging is warranted.<br/><br/>Keywords: Ingredients, Sensory Reception, Soymilk Sauce, Taste Preferences<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Manaligod, Chrisvelle Marie D., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Micu, Grace Lynn R., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tejano, Janna Yvonne L., 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) Ag259q 2024 | U2315 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
