Production and acceptability evaluation of mango crunch from from two varieties of mango /
Cero, Cyril Dale L.
Production and acceptability evaluation of mango crunch from from two varieties of mango / by Cyril Dale L. Cero and Cesar R. Naz, Jr. - Indang, Cavite : Cavite State University- Main Campus, 2010. - xiii, 39 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School Science High School
CERO, CYRIL DALE L., NAZ, CESAR R. JR. Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango. A Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. March 2010. Adviser: Dr. Liza C. Costa.
The study Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango was conducted in CvSU, Indang Cavite. It aimed to: a) determine the acceptability of mango crunch using two varieties of mango, namely: Carabao and Piko in terms of taste, aroma, and crunchiness; b) determine the variety of mango that produces the more acceptable mango crunch; and c) determine the cost of production of mango crunch. The study used two different varieties of mangoes as treatment. The treatments were: T1 Carabao variety and T2 — Piko variety.
The study used 1-test to determine which mango crunch produced better yield. Analysis of variance (ANOVA) was used to determine if there were significant differences between treatments. Statistical analysis revealed that only general acceptability is significant between the treatments. The mango produced using Carabao variety was the more acceptable mango crunch. The cost of production is P 105.75 per recipe.
Mango--Processing
664.822 / C33 2010
Production and acceptability evaluation of mango crunch from from two varieties of mango / by Cyril Dale L. Cero and Cesar R. Naz, Jr. - Indang, Cavite : Cavite State University- Main Campus, 2010. - xiii, 39 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School Science High School
CERO, CYRIL DALE L., NAZ, CESAR R. JR. Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango. A Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. March 2010. Adviser: Dr. Liza C. Costa.
The study Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango was conducted in CvSU, Indang Cavite. It aimed to: a) determine the acceptability of mango crunch using two varieties of mango, namely: Carabao and Piko in terms of taste, aroma, and crunchiness; b) determine the variety of mango that produces the more acceptable mango crunch; and c) determine the cost of production of mango crunch. The study used two different varieties of mangoes as treatment. The treatments were: T1 Carabao variety and T2 — Piko variety.
The study used 1-test to determine which mango crunch produced better yield. Analysis of variance (ANOVA) was used to determine if there were significant differences between treatments. Statistical analysis revealed that only general acceptability is significant between the treatments. The mango produced using Carabao variety was the more acceptable mango crunch. The cost of production is P 105.75 per recipe.
Mango--Processing
664.822 / C33 2010