Quality and acceptability of fruit cake with different levels (10%, 15%, 20%) of citrus pomace/ (Record no. 750)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01771nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250403085611.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250403b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Binlang, Julie G. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of fruit cake with different levels (10%, 15%, 20%) of citrus pomace/ |
| Statement of responsibility, etc. | Julie G. Binlang |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 41 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to determine the sensory quality of fruit cake made by combining with a different level of orange pomace (15%,20%,25%) in terms of color/appearance, flavor and taste and texture, as well as general acceptability. Sensory evaluation was made by 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 15% and 20% of orange pomace has no negative effect on the quality and general acceptability of the fruitcake. It indicates that 20% of orange pomace is the optimum level of used without causing a negative effect on the fruitcake formulations. However when the level increased to 25% it exerted a negative effect on the quality of the fruitcakes and it was the least desired and least preferred product.<br/> Based on the foregoing results, the researcher concludes that of the three experimental formulations the fruitcake with 15-20% orange pomace have the same market potential for scaled up production.<br/> |
| 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 | 04/03/2025 | Donation | U (BSHT) B613q 2018 | U1179 | 04/03/2025 | 04/03/2025 | Undergraduate Research |
