Quality and acceptability of vegetable- enriched cracklings/ (Record no. 49)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02026nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320085111.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250318b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Pascua, Christine Mae D. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of vegetable- enriched cracklings/ |
| Statement of responsibility, etc. | Christine Mae D. Pascua |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 43 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to determine the effect of vegetable enhancers in the production of enriched cracklings without causing a negative effect on its sensory quality in terms of color/appearance, flavor/taste, and texture, and to find out the general acceptability of the finished product.<br/>A sensory panel composed of nine members rated the sensory quality and general acceptability of the products using 9-point Hedonic Scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other.<br/>The results showed that there were no significant differences in the appearance/color and texture of the vegetable-enriched cracklings. In terms of flavor/taste, carrot cracklings has the highest mean rating of 7.56 with the descriptive equivalent of " Like very much". Carrot and tomato cracklings was found to be more desirable than the cracklings enriched with lettuce with mean rating of 6.4 with descriptive equivalent of "Like slightly". The carrots and tomato enhanced the flavor/taste as well as general acceptability of products with the highest mean rating of 7.78 with descriptive equivalent of "Like very much". Of the three vegetable-enriched products, the carrot and tomato cracklings had high potential for scaled up production.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 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 | Reference Section | 03/18/2025 | Donation | U (BSHT) P281q 2018 | U1182 | 03/18/2025 | 03/18/2025 | Undergraduate Research |
