MARC details
| 000 -LEADER |
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03286nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240904094018.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240516b |||||||| |||| 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 |
664.72 |
| Item number |
So4 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Solquia, Angel May V. |
| 9 (RLIN) |
45049 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Effects of protein isolates as an egg substitute on the production of mayonnaise / |
| Statement of responsibility, etc. |
by Angel May V. Solquia. |
| 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 |
xiii, 56 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. |
ANGEL MAY V. SOLQUIA Effects of Protein Isolates as an Egg Substitute on the Production of Mayonnaise Final research paper. Bachelor of Science in Food Technology. Cavite State University, Main Campus, Indang, Cavite, Philippines. February 2023. Adviser: Marie Abigail l. Cortado.<br/>One of the oldest and most popular sauces in use today, mayonnaise is made out of an egg, vinegar, oil, and spice blend. It is a thick cold sauce or dressing that is frequently used on hamburgers, French fries, and sandwiches. One of the first emulsions is considered to have been mayonnaise.<br/>Mayonnaise dressing are emulsified semisolid foods made from edible vegetable oil, components comprising egg yolks, and the additives listed below for acidification and flavor. Different protein isolates such as Pea, Soy and Whey were used in substituting the egg yolk in a mayonnaise formulation. Each treatment was analyzed in terms of the Physicochemical properties, microbiological properties, sensorial properties and consumer acceptability.<br/>According to the results gathered, some treatments did not meet the acceptable standard but still complied on all of the analysis. The pH of the products was said to range from 2.97-4.80, on the other hand, the acidity level ranges from 0.240.48. In terms of viscosity, Pea Protein Mayonnaise (Tl ), Soy Protein Mayonnaise (T2) and Whey Protein Mayonnaise (T3) are less viscous compared to the Commercial Egg Mayonnaise (TO-Control). In addition, the moisture content of all the treatments ranges from 0.69 to 1.72. The microbiological analysis was also done to all of the treatments wherein, the Pea Protein Mayonnaise (T1) and Whey Protein Mayonnaise (T3) was observed to have <IOO counts for its TPC which makes them suitable for consumption.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 13, 2023 |
| Accession number |
T-9430 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food production |
| 9 (RLIN) |
32729 |
| 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 |
Mayonnaise |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Nutrient |
| 9 (RLIN) |
20316 |
| General subdivision |
Analysis |
| 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 |
Cortado, Marie Abigail I. |
| 9 (RLIN) |
24099 |
| 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=0739dcb46db15b789a22fcaea56eb522">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=0739dcb46db15b789a22fcaea56eb522</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
