Quality and acceptability of different levels of ampalaya fruit (monordica charantia linn) with cassava flour in making kropeck as snacks item/ (Record no. 519)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02034nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404144437.0 |
| 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 | Caniedo, Stephanie May T. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of different levels of ampalaya fruit (monordica charantia linn) with cassava flour in making kropeck as snacks item/ |
| Statement of responsibility, etc. | Stephanie May T. Caniedo, Christian Jay G. Catatuya, Crizellemae C. Cayanan, Krizza Mae J. Domingo, Miles Earvino Macayan, Jazelle Marie G. Reyes, and Trixia Jane A. Tallod |
| 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 | xvi, 44 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study investigated the integration of cassava flour and ampalaya into kropeck, a snacks item, to offer a unique twist. The research identified potential variations among treatments and evaluated the food quality aspects such as color and appearance, texture, and flavor and taste, along with general acceptability. The evaluation involved ten experts utilizing 9-point Hedonic scales, and employed an experimental approach with four treatments, including the original Kropeck and variations of cassava flour enriched with ampalaya.<br/> Across all treatments, the findings indicated consistently desirable color and appearance. While Treatments 1, 2, and 3 exhibited highly desirable textures, flavors, and tastes, Treatment 4 showed lower scores, deeming it less acceptable. The ANOVA results confirmed the significant impact of varied ampalaya levels on attributes mentioned.<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 | Catatuya, Christian Jay G., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Cayanan, Crizellemae C., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Domingo, Krizza Mae J., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Macayan, Miles Earvino, author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Reyes, Jazelle Marie G., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tallod, Trixia Jane A., 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) C223q 2024 | U2331 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
