Effects of soaking time of hard wag-wag rice (Oryza sativa) on the desirability of steamed rice cake (puto)/ (Record no. 775)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01505nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250403095629.0 |
| 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 | Sanchez, Jaquelyn I. |
| 245 ## - TITLE STATEMENT | |
| Title | Effects of soaking time of hard wag-wag rice (Oryza sativa) on the desirability of steamed rice cake (puto)/ |
| Statement of responsibility, etc. | Jaquelyn I. Sanchez and Julius M. Bahal |
| 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 | xiii, 41 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the general acceptability in terms of taste, appearance/color, aroma, flavor/taste, texture and the effects of protease (oryza sativa) on the desirability of puto made from hard rice (wag-wag). Sensory evaluation was made by ten (10) laboratory panelists using the 9-point Hedonic Scale. Data gathered were analyzed with the use of Analysis of Variance (ANOVA) for a completely randomized design (CRD).<br/>Result of the study showed "highly significant" differences in the appearance/color and texture of the finished products. The steamed rice cake (puto) with papain and soaked for 10 minutes had a "desirable" texture among the experimental treatments. The experimental treatments were adjudged to be "less desirable" and acceptable as compared to the control in in terms of color and appearance, texture, flavor and taste in puto preparation.<br/><br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bahal, Julius M. |
| 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) Sa194e | U1730 | 04/03/2025 | 04/03/2025 | Undergraduate Research |
