Dragon fruit (Hylocereus polyrhizus) enriched with citrus and pineapple in making cupcake/ (Record no. 601)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02083nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331102026.0 |
| 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 | Callanga, Xyrene Mae P. |
| 245 ## - TITLE STATEMENT | |
| Title | Dragon fruit (Hylocereus polyrhizus) enriched with citrus and pineapple in making cupcake/ |
| Statement of responsibility, etc. | Xyrene Mae P. Callanga, Fernanda T. Mariano, and Rose Ann M. Untalan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 52 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the desirability and acceptability of dragon fruit enriched with citrus and pineapple in making cupcakes in terms of color, texture, taste, flavor, and overall acceptability of the cupcakes.<br/>Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences among the treatments.<br/>The desirability trait evaluation of cupcakes on color and appearance revealed a significant difference among treatments. Treatment 4 proportion of two cups all-purpose flour, one half cup dragon fruit enriched with pineapple and citrus of one fourth cup each was rated to have a very desirable color and appearance than the other two experimental treatments and the control treatment.<br/>As the Texture of the cupcakes, Treatment 2 obtained a very desirable rating over the Treatments 3 and 4, and the control. However, the overall mean showed no significant differences among the experimental treatments and the control treatment.<br/>The best product with the highest rating on flavor and taste was Treatment 2 (dragon fruit with pineapple). Moreover, the addition of fruits did not show significant differences among treatments. The experimental treatments were as desirable as the control.<br/>All experimental treatments were adjudged to be as acceptable in making cupcakes as the control.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mariano, Fernanda T. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Untalan, Rose Ann M. |
| 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) C156d 2021 | U1710 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
