). Effect of increasing levels of quality protein maize flour on the quality and acceptability of drop cookies/ (Record no. 634)
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| 000 -LEADER | |
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| fixed length control field | 02010nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331132454.0 |
| 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 | Secolles, Claire C. |
| 245 ## - TITLE STATEMENT | |
| Title | ). Effect of increasing levels of quality protein maize flour on the quality and acceptability of drop cookies/ |
| Statement of responsibility, etc. | Claire C. Secolles |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 40 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the effect of increasing levels of quality protein maize flour on the general acceptability and quality of drop cookies in terms of appearance, color, flavor and taste, and texture and to determine its maximum level in the formulation without negatively affecting its quality and acceptability. A sensory panel composed of ten members rated the quality and general acceptability of the products using the 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data.<br/>The statistical analysis showed no significant differences on the quality and acceptability of the experimental drop cookies in terms of appearance, color, flavor and taste and texture. The mean Hedonic ratings on the sensory characteristics of the products (except texture) ranged from 7.3 to 8.3 with a corresponding descriptive equivalent of "liked moderately" to "liked very much". The texture on the other hand was given descriptive mean Hedonic ratings of "moderately desirable" to "very desirable". The maximum level of all-purpose flour substitution with quality protein maize flour without causing a negative effect on the quality and acceptability of the drop cookies is 75%.<br/>The above findings showed that the substitution of all-purpose flour with quality protein maize flour even up to 75% does not have any affect on the quality and acceptability of the drop cookies.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | 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) Se445e 2011 | U424 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
