The effect of two methods of drying on the sensory quality of flavored bamboo shoot (bambusa vulgaris) chips/ (Record no. 561)
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| 000 -LEADER | |
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| fixed length control field | 02947nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402143314.0 |
| 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 | Borja, Nelsie Ann G. |
| 245 ## - TITLE STATEMENT | |
| Title | The effect of two methods of drying on the sensory quality of flavored bamboo shoot (bambusa vulgaris) chips/ |
| Statement of responsibility, etc. | Nelsie Ann G. Borja, Leila Marilou U. Campos, James S. Guay Jr., Mary Ann A. Molina, Ana L. Paulino, Diane Rose B. Tayaban |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxv, 64 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The productive status of the Bamboo Industry in some parts of the country has been our economic pride over the years. Matured bamboo is used in handicrafts, furniture, and as a building material. The young bamboo shoot emerged from the ground as a shoot and is now known locally as "labong." The researchers created flavored bamboo chips that were sun-dried and oven-dried in this study. The color and appearance, texture, flavor and taste, and general acceptability of the flavored bamboo chips, both oven-dried and sun-dried, were investigated. Significant differences in the variable proportions of the ingredients, as well as the sensory characteristics of the flavored bamboo chips using the two methods, were also investigated.<br/>In this study, the experimental method was used. There were five treatments, the first of which was the original bamboo chips. The remaining four treatments are Treatment 2 (1/2 salt and 1/8 pepper), Treatment 3 (1/4 salt and 1/16 pepper), Treatment 4 (1/4 sugar), and Treatment 5 (1/8 sugar). The treatments were also dried using two methods: oven drying and sun drying. Ten experts evaluated the various flavors of treated bamboo chips.<br/>The two methods used to dry the flavored bamboo chips were discovered to be widely accepted. However, the oven-dried version stood out more than the sun-dried version in tenns of color, appearance, and taste. Furthermore, when sugar is added to flavored bamboo chips, whether sun-dried or oven-dried, they have preferable sensory characteristics to salt and pepper or none at all. As a result, by adding sugar, the value of flavored bamboo chips can be increased without sacrificing their desirability or general acceptability.<br/>Hence, it is suggested that the flavored bamboo chips be oven-dried rather than sun-dried before being mixed with either squash or carrot. Furthermore, the research can be extended to the business venture of flavored bamboo chips and their packaging.<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 | Campos, Leila Marilou U., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Guay, James S. Jr., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Molina, Mary Ann A., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Paulino, Ana L., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tayaban, Diane Rose B., 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 |
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| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Reference Section | 03/31/2025 | Donation | U (BSHM) B734t 2023 | U1982 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
