Sensory attributes of banana-wheat flour blend enriched with ampalaya (momordica charantia) in muffin preparation/ (Record no. 637)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02237nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402141337.0 |
| 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 | Inway, Roseben M. |
| 245 ## - TITLE STATEMENT | |
| Title | Sensory attributes of banana-wheat flour blend enriched with ampalaya (momordica charantia) in muffin preparation/ |
| Statement of responsibility, etc. | Roseben M. Inway, Hazzel Jane C. Liangna, Jane Dianne L. Marata, Angel Bea B. Orjen, Christian Paul D. Sy |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2024. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 50 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the sensory attributes of banana wheat flour blend enriched with bitter gourd (ampalaya) in making muffin. The experimental research design was used to determine the physical attributes, level of desirability and degree of acceptability in terms of color and appearance, texture, flavor and taste of the finished products. It included also the statistical analysis of variance to treat the significant differences among treatments by comparing the experimental treatments to the control treatments.<br/> Results revealed the physical attribute in color and appearance of experimental treatments to have light brown as compared to the very dark brown color of the control treatment. The texture ranged from moist to soft or tender as against the dry and tough texture of the control. A weak to moderate ampalaya flavor and taste were noticed in the experimental treatments compared to the well-blended flavor and taste of the control. According to the level of desirability, the color and appearance of the finished product showed significant difference but none in the texture, flavor and taste. The degree of acceptability did not show any significant differences across all treatments, all muffins product were generally acceptable and liked very much by the panel of evaluators.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Liangna, Hazzel Jane C., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Marata, Jane Dianne L., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Orjen, Angel Bea B., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sy, Christian Paul D., author. |
| 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 | General Reference Section | 03/31/2025 | Donation | U (BSHT) In63 2024 | U2214 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
