Utilization of dried lettuce leaves in pandesal/ (Record no. 565)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02138nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331093620.0 |
| 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 | Del Rosario, Jayson R. |
| 245 ## - TITLE STATEMENT | |
| Title | Utilization of dried lettuce leaves in pandesal/ |
| Statement of responsibility, etc. | Jayson R. Del Rosario |
| 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 | xii, 44 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to enhance the nutritional value of pandesal by incorporating significant amounts of dried lettuce leaves. The aim of this study is to determine the effects of incorporating different levels (4%, 6%, 8%) of dried lettuce leaves on the pandesal formulation in terms of appearance, aroma, flavor, texture and acceptability of the product and to determine the optimum level of lettuce leaf powder that can be mixed in the pandesal without negatively affecting the acceptability of the product.<br/> This study utilized the descriptive type of research using a sensory semi-trained laboratory panel composed nine members using 9-point hedonic scale to evaluate the quality and acceptability of the product. The Analysis of Variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of the data gathered in the experiment. Significant differences were subjected to Duncan's Multiple Range Test (DMRT).<br/> Result of the study showed that the incorporation of 4% lettuce leaf powder did not exert any negative effect on the color/appearance, flavor, texture and aroma of the product. 6% level of lettuce powder is comparable to pandesal with 4% level of lettuce leaf powder. Adding 8% level of lettuce leaf powder caused a negative effect on the product. In terms of general acceptability, only the pandesal with 4% level of lettuce leaf powder is comparable to the control.<br/> This result indicate that pandesal with 4% lettuce leaf powder had the potential for scaled up production. The addition of 4% lettuce leaf powder in pandesal provides 30% of the RDA for vitamin A.<br/> |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents 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) D364u 2018 | U1180 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
