Quality and acceptability of pizza (ham and cheese) fortified with different (Vitamin A) RENI levels (20%, 25%) of malungay leaves/ (Record no. 610)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01892nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331104135.0 |
| 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 | Monguiho, Regelyn L. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of pizza (ham and cheese) fortified with different (Vitamin A) RENI levels (20%, 25%) of malungay leaves/ |
| Statement of responsibility, etc. | Rogelyn L. Monguiho and Joseph L. Wigan JR |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State Uniersity; |
| Date of publication, distribution, etc. | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 41 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the potential use of malunggay powder as fortifier in the product pizza; And to find out the products acceptability and quality in terms of appearance, texture, flavor, and general acceptability.<br/> Sensory evaluation was done by 9 laboratory panelists using 9-point Hedonic scale The amount of dwarf malunggay powder used was based on RENI (Vitamin A) contribution to meet 20%-25% of RENI for Vitamin A. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments.<br/> Results showed that there were no significant differences in quality in terms of appearance, flavor/taste, texture and general acceptability of all the malunggay fortified products. The optimum level of malunggay powder that can be incorporated in the pizza formulation without exerting negative effect of the pizza product was (20% to 25%RENI for Vitamin A) of the malunggay powder. The fortified products were comparable as good as the control in all the sensory characteristics evaluated.<br/> These results further suggest that malunggay powder can be used as fortifier in pizza as they were "liked very much and liked moderately" in terms of quality and general acceptability.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wigan, Joseph L. JR. |
| 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) M743q 2019 | U1454 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
