The effect of corn (zea mays) flour fortified with malunggay leaves (moringa oleifera) on the quality and acceptability in baked products (muffins & cookies)/ (Record no. 455)
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| fixed length control field | 02836nam a22002777a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402142938.0 |
| 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 | Bautista, Michsie Biel D. |
| 245 ## - TITLE STATEMENT | |
| Title | The effect of corn (zea mays) flour fortified with malunggay leaves (moringa oleifera) on the quality and acceptability in baked products (muffins & cookies)/ |
| Statement of responsibility, etc. | Michsie Biel D. Bautista, Angela Mae M. Blando, Jennifer D. Bueno, Marvin E. Driza Jr., Jessa May R. Dulnuan, Ayessa Hannah Bren T. Genetiano, Leslie Faith M. Madriaga, Kathlyn Joy H. Sansano, and Anna May T. Tolentino |
| 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 | xxvii, 68 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Muffins and cookies are best served as snacks. In order to enhance its nutritive value, this study developed baked products using corn flour fortified with malunggay leaves and targeted to determine its general acceptability.<br/> Specifically, the desirability of the baked products fortified with malunggay leaves in terms of color and appearance, texture, and flavor and taste; and its general acceptability were investigated. This study used the experimental method. There were five treatments with the first treatment with its original ingredient made from wheat flour. The remaining four were experimental treatments of variable proportion of wheat flour and corn flour with chopped moringa leaves.<br/> The experimental treatments had light brown color and appearance in muffins but in cookies the color ranged from light to dark brown. As to the texture of the finished products, muffins were smooth and tender while cookies were chewy and crisp. The flavor and taste of all the experimental treatments in both baked products were sweet and creamy as compared to the well-blended flavor and taste of the control treatments. In terms of desirability level on the food quality of the finished products, both baked products had a desirable color and appearance with Treatment 2 containing a very desirable texture and Treatment 3 also having a very desirable flavor and taste in muffin and cookie preparation. All experimental treatments were generally acceptable.<br/><br/>Keywords: Baked Products, general acceptability, nutritive value<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Hospitality Management) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Blando, Angela Mae M., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bueno, Jennifer D., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Driza, Marvin E. Jr., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dulnuan, Jessa May R., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Genetiano, Ayessa Hannah Bren T., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Madriaga, Leslie Faith M., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sansano, Kathlyn Joy H., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tolentino, Anna May T., 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 (BSHM) B352e 2024 | U2328 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
