Process development for whole orange (dalandan) juice vesicles/ (Record no. 550)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02468nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331091627.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250331b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Barlolong, Arlyn C. |
| 245 ## - TITLE STATEMENT | |
| Title | Process development for whole orange (dalandan) juice vesicles/ |
| Statement of responsibility, etc. | Arlyn C. Barlolong |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 40 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the optimum contact time of juice vesicles with sodium hydroxide (NaOH) to dissolve segment membrane and to determine the acceptability and quality of whole orange juice vesicles in terms of appearance/color, texture, flavor and taste. A panel of ten (10) evaluators evaluated the finished products using 9 point hedonic scale. Analysis of variance was used to analyze the finished products. Based on the results of the study the following conclusions were arrived at:<br/>The appearance and color of whole orange juice vesicles exposed to lye solution (CaOH) for different lengths of time had no significant difference among the treatments. They were all described as "like very much" by the food panelist. These results showed that the length of immersion had no effect on the color of the juice vesicles.<br/>Statistical analysis showed no significant difference among the treatments. The mean ratings which ranged from 7.5 to 8.0 have descriptive equivalents of "like moderately" to "like very much", implies that the length of immersion/ cooking of the orange segments which varied from 1 to 3 minutes had no effect on the texture of the juice vesicles. The juice vesicles immersed for 1 to 3 minutes obtained mean ratings of 7.2 to 8.0 which had descriptive ratings of "like moderately" to "like very much". These differences, however, were found to be statistically not significant.<br/>The orange juice vesicles immersed in 5% lye solution for 1 to 3 minutes were given mean scores ranging from 7.4 to 7.9 treatment 1 and 2 had the highest mean scores of 7.9 and 7.6 with a descriptive equivalent of "like very much".<br/>Statistical analyses, however, showed that the differences in the mean ratings were not significant. This indicates that the immersion of orange vesicles for 1 minute is sufficient since longer exposures did not demonstrate any significant effects on the acceptability of the samples.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and 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 | 03/31/2025 | Donation | U (BSHT) B258p 2011 | U413 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
