MARC details
| 000 -LEADER |
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| fixed length control field |
03269nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240902083809.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240513b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
Cavite State University - 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 |
664.76 |
| Item number |
M31 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Mamposte, Amy R. |
| 9 (RLIN) |
45313 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Influence of addition of spent coffee grounds on the processing of buns / |
| Statement of responsibility, etc. |
by Amy R. Mamposte. |
| 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. |
2023 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xii, 60 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 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 and Science Technology. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
AMY R. MAMPOSTE. Influence of Addition of spent Coffee Grounds on the Processing of Buns. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. February 2023. Adviser: Janiko Marco R. Luneta.<br/>This study was conducted to utilize spent coffee grounds on the processing of buns. Specifically, the study aims to develop standard formulation and production of buns and characterize produced buns in terms of proximate analysis, microbial, and sensory properties, and lastly to determine the consumer acceptability.<br/>The formulation and processing of buns is from the study of the straight dough method of bread making as described by Badifu and Akaa (2001 ) was used for the preparation of the buns. Buns was produced in five treatments; Treatment 0 was produced using 100% of bread flour and served as control, Treatment 1 used 25% of spent coffee grounds powder with added 75% of bread flour, Treatment 2 used 50% of spent coffee grounds powder, and lastly, Treatment 3 used 75% of spent coffee grounds powder.<br/>All of the treatments of buns met the standard of proximate analysis and microbial analysis. Based on sensory evaluation, addition of spent coffee grounds powder on the processing of buns is highly significant in terms of color and coffee flavor, but does not have significant differences in terms of aroma, sweetness, texture, and general acceptability. The best treatment is the buns with 50% of spent coffee grounds with moisture of 10.70% and ash content of 8.88%. For consumer acceptability of treatment 2, the result gathered 48% extremely acceptable score from the consumer panelist. The results of this study support the possibility of producing buns with added spent coffee grounds powder.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 9, 2023 |
| Accession number |
T-9408 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food waste utilization |
| 9 (RLIN) |
45315 |
| General subdivision |
Spent coffee grounds |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food product development |
| 9 (RLIN) |
44938 |
| General subdivision |
Buns |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Bread industry |
| 9 (RLIN) |
1532 |
| 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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| Personal name |
Luneta, Janiko Marco R. |
| 9 (RLIN) |
2506 |
| 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=9ffa9c62d00ac247a6e9bf6733b2235a">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=9ffa9c62d00ac247a6e9bf6733b2235a</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
