Quality and acceptability of durian (Durio zibethinus Linn.)-based fillings for cream puff/ (Record no. 571)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02016nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331094255.0 |
| 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 | Albano, Josan D. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of durian (Durio zibethinus Linn.)-based fillings for cream puff/ |
| Statement of responsibility, etc. | Josan D. Albano |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 39 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the acceptability of durian-based fillings (pure durian (control), durian-camote and squash- camote) for cream puff and to find out which of the different blends is better in quality in terms of color/appearance, flavor/taste and texture.<br/>Sensory evaluation was made by 10 laboratory panelists the using 9-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) for a completely randomized design (CRD) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other.<br/>The quality of all the cream puffs in terms of color/appearance and texture were "very desirable" except in flavor/taste where the overpowering durian flavor apparently durian caused a negative effect. However, the mean ratings for the three experimental cream puff filling which ranged from 7.7 to 7.9 had a descriptive equivalent of "very desirable".<br/>In terms of general acceptability, all the cream puff formulations had the same degree of acceptability. They were all liked very much by the panelists. These results imply that except for flavor/taste durian does not cause a negative effect on the quality and acceptability of the resulting product. The camote and squash used to mellow down the overpowering/obnoxious flavor of durian exerted no significant effect on the flavor of the finished products.<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) Al326q 2012 | U560 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
