Quality and acceptability of empanada fortified with vitamin A-reni levels (40%, 50%, 60%) of young cassava leaves (Manihot esculenta)/ (Record no. 870)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01917nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143624.0 |
| 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 | Pugong, Aivie I. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of empanada fortified with vitamin A-reni levels (40%, 50%, 60%) of young cassava leaves (Manihot esculenta)/ |
| Statement of responsibility, etc. | Aivie L. Pugong and Roselyn E. Nangis |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 44 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop a process for the preparation of cassava leaves to be used as a fortifier in making empanada without adversely affecting its acceptability as perceived by a panel of sensory evaluators. The acceptable level use was determined through a laboratory panel evaluation on the sensory quality of the fortified product in terms of appearance/color, flavor, texture, and general acceptability using the 9- point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data.<br/> The RENI levels for vitamin A fortification (40%-60%) did not exert any negative effect on the appearance/color, texture, flavor and general acceptability of the products. The fortified product was found to be comparable to the empanada (control). The mean ratings which ranged from 7.2 to 7.7 have a descriptive equivalent "Like very much" to "Like moderately". The optimum level used that can be incorporated in empanada has no causing negative effect on the general acceptability of the product 60% RENI level.<br/> This result implies that cassava leaves can be used as a fortifier in recipes requiring vegetable like empanada to enhance its vitamin A content thereby helping alleviate malnutrition.<br/><br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nangis Roselyn E. |
| 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) P978q 2019 | U1552 | 04/04/2025 | 04/04/2025 | Undergraduate Research |
