Quality and acceptability of rice bran as functional food ingredient in comminuted meat products/ (Record no. 857)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01921nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404135130.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250404b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dulnuan, Leorishelle H. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of rice bran as functional food ingredient in comminuted meat products/ |
| Statement of responsibility, etc. | Leorishelle H. Dulnuan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2013. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 37 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The study aimed to determine the compatibility of 10 percent rice bran in three comminuted meat products, namely embutido, longganisa and meatballs. Specifically, this study aimed to determine the acceptability and quality in terms of color and appearance, taste and flavor, and texture of the finished products.<br/> Ten sensory panelists evaluated the products using the 9-point Hedonic scale. Data gathered were analyzed using the analysis of variance (ANOVA) for a completely randomized design. Significant F-values were further subjected to the Duncan's Multiple Range Test (DMRT) to identify which of the treatments differed from each other.<br/> Results showed that there were no significant differences on the color/appearance of the finished products. In terms of texture, flavor and taste, the embutido was found to be the most desirable followed by longganisa. Meatballs were the least desirable in the quality factors tested.<br/> In terms of overall acceptability, highly significant differences were observed. Embutido was "liked extremely" while the longganisa was "liked very much" by the panelists. The meatballs were only "liked moderately".<br/> These results imply that rice bran can be used as functional food ingredient in embutido and longganisa but not in meatballs as it exerts a negative effect on its acceptability and quality.<br/><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 | 04/04/2025 | Donation | U (BSHT) D883q 2013 | U529 | 04/04/2025 | 04/04/2025 | Undergraduate Research |
