Quality and acceptability of conserve with different levels of orange pomace/ (Record no. 72)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01801nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320100219.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250319b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dela Cruz, Eric Son R. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of conserve with different levels of orange pomace/ |
| Statement of responsibility, etc. | Eric Son R. Dela Cruz |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 34 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the effects of increasing levels of orange pomace (10%-30%) on the quality and acceptability of conserve in terms of color/appearance, texture and flavor/taste. Specifically, this study aimed to determine the maximum level of orange pomace in conserve formulation without exerting a negative effect on the quality and acceptability of the product.<br/>Sensory evaluation was made by nine (9) laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to 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 treatments differed from each other.<br/>Results of the study showed that the addition of 10-20% pomace caused as significant enhancement on the color/appearance, flavor/taste and general acceptability of the conserve formulation. The addition of 30% pomace caused a negative effect on the flavor/taste of the conserve. The optimum level of orange pomace that can be incorporated with the conserve without causing negative effects on the quality and acceptability of the product is 20%.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and 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 | 03/19/2025 | Donation | U (BSHT) D332q 2016 | T835 | 03/19/2025 | 03/19/2025 | Undergraduate Research |
