MARC details
| 000 -LEADER |
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| fixed length control field |
03299nam a2200325 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230906093027.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170815s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
584.5 |
| Item number |
V71 2016 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Villanueva, Alyssa C. |
| 9 (RLIN) |
22234 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Utilization of sugar palm vinegar and syrup in pickled papaya / |
| Statement of responsibility, etc. |
by Alyssa C. Villanueva. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2016. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 52 pages : |
| Dimensions |
28 cm. |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (BS Food Technology) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
VILLANUEVA, ALYSSA CORPUZ. Utilization of Sugar Palm Vinegar and Syrup in Pickled Papaya. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Fe N. Dimero.<br/><br/>This study was conducted to utilize sugar palm vinegar and sugar palm syrup as ingredients of pickling solution for pickled papaya. Specifically, it aimed to determine the physico-chemical properties of pickling solutions; determine the sensory properties, consumer acceptability of pickled papaya with sugar palm vinegar and syrup; and describe the processing technology and analyze the cost for producing pickled papaya with sugar palm vinegar and syrup.<br/><br/>The total soluble solids of sugar palm syrup used in the study were 40°B, 50°B and 60°B, respectively. The pickling solution was made up of 75% sugar palm syrup and 25% pickled papaya.<br/><br/>Based on physico-chemical analysis and sensory evaluation, the pickled papaya with 40°B sugar palm syrup has a pH of 3.83, 2.10% TA and TSS of 32°B; and was evaluated to have a slightly yellow color, a sweet and sour taste, a desirable aroma, a slightly detectable off-flavor, and is moderately acceptable.<br/><br/>Pickled papaya with 50°B sugar palm syrup has a pH of 3.95, 1.94% TA and TSS of 40°B; and is described to have a yellow color, a sweet and sour taste, a moderately desirable aroma, a slightly detectable off-flavor, and is moderately acceptable.<br/><br/>Pickled papaya with 60°B sugar palm syrup has a pH of 4.10, 1.91% TA and 47°B; and is characterized to have a dark yellow color, a very sweet and slightly sour taste, a moderately desirable aroma, a slightly detectable off-flavor, and is moderately acceptable.<br/><br/>The pickled papaya with 50°B sugar palm syrup is moderately acceptable to 49% of the consumers. Processing 3 kg of green matured papaya into pickles with sugar palm syrup and vinegar required P359.75 material cost with a unit cost of P29.98<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted copy to the University Library. |
| Date of acquisition |
02-14-2017 |
| Accession number |
T-6491 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Sugar palm |
| 9 (RLIN) |
2808 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Canning and preserving |
| 9 (RLIN) |
10405 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
2168 |
| Course or Program |
Bachelor of Science in Food Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Dimero, Fe N. |
| 9 (RLIN) |
3600 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1ca8363fb294f30c904044ee9ba8c238">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1ca8363fb294f30c904044ee9ba8c238</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
