Quality and acceptability of nutri-dense squarrot mellorine enriched with different levels (5% and 10%) of rice bran/ (Record no. 644)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01959nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331140653.0 |
| 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 | Tinio, Emerald C. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of nutri-dense squarrot mellorine enriched with different levels (5% and 10%) of rice bran/ |
| Statement of responsibility, etc. | Emerald C. Tinio |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2013. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 45 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop a nutri-dense and cheaper version of ice cream - the squarrot mellorine enriched with different levels (5% and 10%) of rice bran.<br/>Specifically, this study aimed to determine the effects of the different levels of rice bran on the squarrot mellorine in terms of its acceptability and quality.<br/>Sensory evaluation was made by ten (10) laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatment differed from each other.<br/> Results of the study showed that of the three nutri-dense squarrot mellorine formulations the squarrot mellorine with 5% rice bran was as desirable in texture and flavor as the mellorine without rice bran (control). The mellorine with 10% rice bran on the other hand, obtained significantly lower mean ratings in all quality factors evaluated as well as in its overall acceptability. Increasing the amount of rice bran in the formulation causes a corresponding lower rating on the color and overall acceptability of the resulting product. These results indicate that the maximum level of rice bran that can be used to enrich squarrot mellorine without negatively affecting the texture and flavor of the mellorine is 5%.<br/><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) T588q 2013 | U526 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
