Sensory characteristics and acceptability of blending carrot (daucus carota sativus) and corn flour (zea mays L.) in making siomai wrapper/ (Record no. 479)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02426nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404144406.0 |
| 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 | Dinong, Lorna G. |
| 245 ## - TITLE STATEMENT | |
| Title | Sensory characteristics and acceptability of blending carrot (daucus carota sativus) and corn flour (zea mays L.) in making siomai wrapper/ |
| Statement of responsibility, etc. | Lorna G. Dinong, Charie B. Dumayas, Michelle N. Gaoiran, Agnes G. Hangdaan, John Glen D. Ilay, Jakelyn S. Jorge, Ginalyn Lopez, Erwin A. Pangilinan, Dianna Jane Toribio, and Katricia C. Valdez |
| 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 | xx, 47 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to find out the sensory characteristics and acceptability of blending corn flour and carrot flour to decrease the wheat flour proportion in the preparation of siomai wrapper. Specifically, the study delved on the physical characteristics, the level of desirability and the degree of acceptability of the experimental siomai wrapper.<br/> Results revealed the physical characteristics of the experimental treatments to have a moderately dark color, pliable and tender texture and well blended flavor and taste. The desirability level on the quality of the finished products showed a moderately desirable color and appearance and desirable texture of the experimental treatments than the control treatment. Treatments 4 and 5 on the other hand, were adjudged to have the most desirable flavor and taste among the experimental treatment and were also considered to be the most acceptable among all the finished products in making siomai wrapper. There were significant differences noted in color and taste among the experimental treatments and the control treatment.<br/><br/>Keywords: Siomai wrapper, degree of acceptability, level of desirability<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Hospitality Management) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dumayas, Charie B., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Gaoiran, Michelle N., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hangdaan, Agnes G., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ilay, John Glen D., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jorge, Jakelyn S., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Lopez, Ginalyn, author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pangilinan, Erwin A., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Toribio, Dianna Jane, author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Valdez, Katricia C., 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) D586s 2024 | U2326 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
