A process of making ginger (zingiber officinale, linn) candy and pickles./ (Record no. 868)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01616nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404142851.0 |
| 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 | Baniqued, Christine Joy D. |
| 245 ## - TITLE STATEMENT | |
| Title | A process of making ginger (zingiber officinale, linn) candy and pickles./ |
| Statement of responsibility, etc. | Christine Joy D. Baniqued |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 45 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop a process of making ginger candy and pickles. Specifically, it aimed to identify the right maturity of ginger that is best for candy and pickles.<br/> The sensory evaluation was conducted by a laboratory panel with 9 members using the 9-point Hedonic Scale to determine the appearance, taste, aroma, texture and general acceptability of the products. The products were laid out in completely randomized design. Data gathered were subjected to statistical analysis using the Analysis of Variance.<br/> Based on the results, it is best to use young ginger (5 months) in making candy and pickles. The sensory quality in terms of taste, appearance, texture and general acceptability of both products were significantly higher than those made from more mature ginger. Mature ginger, therefore, cannot be used as substitute in making ginger candy and pickles because it has no significantly positive effect on the taste, aroma and texture of the product.<br/> This results imply that the ginger candy as well as pickles have a market potential.<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) B217a 2017 | U1004 | 04/04/2025 | 04/04/2025 | Undergraduate Research |
