Sensory traits of pastries (pies and tarts) fortified with squash (cucurbita maxima) and carrots (daucus carota linn)/ (Record no. 639)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02310nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402141442.0 |
| 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 | Guzman, Marielle Therese P. |
| 245 ## - TITLE STATEMENT | |
| Title | Sensory traits of pastries (pies and tarts) fortified with squash (cucurbita maxima) and carrots (daucus carota linn)/ |
| Statement of responsibility, etc. | Marielle Therese P. Guzman, Norelyn G. Tayangan, Karell Ann M. Concordia, Frazel Gwyneth P. Benter, Darill U. Inlocna, Brendalyn A. Collado |
| 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 | xvi, 48 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Pastries are best served as snacks. In order to enhance its nutritive value, this study developed a pastry fortified with squash and carrots and targeted to determine its general acceptability.<br/> Specifically, the desirability of the pastry fortified with squash and carrots in terms of color and appearance, texture, and flavor and taste; and its general acceptability were investigated. In addition, significant differences among the variable proportions of the ingredients were also studied.<br/> This study used the experimental method. There were four treatments with the first treatment as the original pastry made with glutinous flour. The remaining three treatments were Treatment 2 (squash-dough and carrot-filling), Treatment 3 (squash-dough and carrot-filling), and Treatment 4 (squash and carrot dough and filling). The different treated pastries were judged by ten experts.<br/> Results revealed that the pastry made with squash and carrots as both dough and filling was generally acceptable. Moreover, the squash dough and carrot-filling combination-pastry had the most desired texture; and flavor and taste. Hence, one could increase the nutritive value of the pastry by adding squash and carrots without sacrificing the desirability and general acceptability of the pastry.<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 | Tayangan, Norelyn G., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Concordia, Karell Ann M., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Benter, Frazel Gwyneth P., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Inlocna, Darill U., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Collado, Brendalyn A., 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) G993s 2024 | U1948 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
