Sensory traits of indigenous rice-based steamed cake (puto) enriched with malunggay leaves and carrots/ (Record no. 703)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01916nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402142828.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250402b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Braceros, Sheena Mae G. |
| 245 ## - TITLE STATEMENT | |
| Title | Sensory traits of indigenous rice-based steamed cake (puto) enriched with malunggay leaves and carrots/ |
| Statement of responsibility, etc. | Sheena Mae G. Braceros, Mary Rose B. Fontanilla, Myla Karen A. Tabunan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 51 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the sensory traits of indigenous rice-based steamed cake (puto) enriched with malunggay and carrots. It determined the quality of the finished products, expressed in terms of disability of the color and appearance, the texture, flavor and taste and the general acceptability of the finished products.<br/>Sensory evaluation was made by ten food panelists using a scorecard in a 9- point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine the significant difference among treatments.<br/>The results of the study showed no significant differences observed in the color and appearance of the experimental treatments with that of the control. The texture of the finished products on the experimental treatments was rated to be as "desirable" as the control. Treatment 2 with a proportion of one-half cup white rice and one and one-half cups ulikan (red) rice obtained a "very desirable" flavor and taste among the experimental treatments. The experimental treatments were adjusted to be acceptable in the preparation of steamed rice cake (puto).<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Fontanilla, Mary Rose B., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tabunan, Myla Karen 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 | 04/02/2025 | Donation | U (BSHT) B796s 2021 | U1727 | 04/02/2025 | 04/02/2025 | Undergraduate Research |
