Deveopmelnt of ginger-flavored ice cream (sorbetes) enriched with squash (cucurbita maxima L.) and sweet potato (ipomoea batatas)/ (Record no. 741)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02173nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402161152.0 |
| 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 | Saguiped, Lolita Bambico |
| 245 ## - TITLE STATEMENT | |
| Title | Deveopmelnt of ginger-flavored ice cream (sorbetes) enriched with squash (cucurbita maxima L.) and sweet potato (ipomoea batatas)/ |
| Statement of responsibility, etc. | Lolita Bambico Saguiped |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2005 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 56 leaves : |
| Other physical details | illustrations, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to develop a novel ice cream that is flavored with ginger and enriched with squash and/or sweet potato Specifically this study aims to determine the quality of different formulations of ice cream in terms of color/appearance, texture, body and overrun and find out their corresponding degree of acceptability.<br/><br/> A panel of 60 evaluators, 30 adults and 30 children evaluated the finished product.<br/><br/> Results showed Treatment 2 (G) and Treatment 5 (GSSP) had the same cream color as the control. Statistical analysis showed significant difference in color or appearance between the different treatments. The formulation with the best appearance was Treatment 3 which was described as very desirable by majority (86.6%) of the panelist.<br/><br/> Treatments 5, 4 and 3 were described to have a very smooth texture while Treatment 2 and the control had moderately smooth texture Analysis of variance on the smoothness revealed a significant difference among treatments.<br/><br/> Treatments 4 (GSP) was the most stable with 4 minutes and 3 seconds before the peak of the cone melts and drip Treatment 3 (GS) was the least stable from among all the treatments. Treatment 2 (G) was adjudged by majority of the respondents to have a strong characteristics flavor.<br/><br/> Treatment 5 (GSSP) was significantly tasted to be the most desirable flavor among all formulation.<br/><br/> The overall acceptability of the respondents in all treatments was described to be "like very much".<br/><br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Master of Science-Home Technology)<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references<br/> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| 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 | Graduate School Section | 04/02/2025 | Donation | T Sa129 2005 | T320 | 04/02/2025 | 04/02/2025 | Thesis |
