MARC details
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03248nam a2200325 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20220731095233.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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210201b ||||| |||| 00| 0 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 |
635.043 |
| Item number |
Sa3 2018 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
3535 |
| Personal name |
Salido, Merry Mae C. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Comparative effects of added hydrocolloids as stabilizer on the physiochemical properties and acceptability of dragon fruit (Hylocereus undatus) spread / |
| Statement of responsibility, etc. |
by Merry Mae C. Salido. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| Date of publication, distribution, etc. |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii , 63 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 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 (Bachelor of Science in Bachelor of Science in 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), Institute of Food Science and Technology |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
SALIDO, MERRY MAE CEPE. Comparative Effects of Added Hydrocolloids as Stabilizer on the Physico-Chemical Properties and Acceptability of Dragon Fruit (Hylocereus undatus) Spread. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Cavite, June 2018.Adviser: Mr. Janiko Marco R. Luneta. <br/>A study was conducted to determine the effects of adding hydrocolloids as stabilizer in the production of white flesh dragon fruit (Hylocereus undatus) spread. Specifically, it aimed to formulate and characterize the produced spread in terms of physico-chemical, microbial, and sensory properties.<br/>The study adopted the dragon fruit spread formulation and processing technology of Barcelon, et. al. (2015) with some modification and used three treatments; Treatment 0 as the control with no stabilizers, Treatment 1 (dragon fruit spread added with carboxymethyl cellulose), and Treatment 2 (dragon fruit spread added with xanthan gum). Amounts of added hydrocolloids were in accordance with the limit given by the Food and Drug Administration and Codex General Standard for Food Additives. Both dragon fruit flesh and peel were used as raw material in the study.<br/> Produced dragon fruit spread added with hydrocolloids has higher total soluble solids and lower water activity compared to the spread with no additives. However, dragon fruit spread added with xanthan gum was found to be more viscous than the other spreads. Addition of carboxymethyl cellulose enhances the color of the produced spread to pinkish red. Addition of hydrocolloids has no effect on the aroma, off-odor, overall flavor, sweetness, dragon fruit flavor, general acceptability, and microbial load of the dragon fruit spread.<br/><br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
September 26, 2018 |
| Accession number |
T-7652 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
2505 |
| Topical term or geographic name entry element |
Dragon Fruit |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
2505 |
| Topical term or geographic name entry element |
Dragon Fruit |
| General subdivision |
Spread |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| Course or Program |
Bachelor of Science in Food Technology |
| 9 (RLIN) |
2168 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
2506 |
| Personal name |
Luneta, Janiko Marco R. |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Click here to view the abstract and table of contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=bc4a41f1c4434477cecfeb0dda042fab">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=bc4a41f1c4434477cecfeb0dda042fab</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
