MARC details
| 000 -LEADER |
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04207nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240902083315.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240523b |||||||| |||| 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 |
664.774 |
| Item number |
M89 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Mulawin, Maria Clarisse A. |
| 9 (RLIN) |
45776 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Acceptability of hass avocado (Persea americana) cookie using spent coffee grounds (SCG) / |
| Statement of responsibility, etc. |
by Maria Clarisse A. Mulawin. |
| 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, 72 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. |
MULAWIN, MARIA CLARISSE ANDINO. ACCEPTABILITY OF HASS AVOCADO (Persea americana) COOKIE USING SPENT COFFEE GROUNDS (SCG). Undergraduate thesis manuscript. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. Adviser Ms. Jeanelle J. Lorenzo.<br/>This study was conducted to reduce the environmental problem and to utilize the spent coffee grounds (SCG) that could be used as a new ingredient for food processing. Also, to improve the nutrients and to develop the types of cookies that will attract nowadays and give great attention to consumers. The aim of the study was to formulate avocado cookies with spent coffee grounds (SCG), evaluate the effects of SCG treatment in the cookie formulation on physical and chemical properties, microbial quality, and sensory overall acceptability, and determine the consumer acceptability and production cost of the product.<br/>Four different formulations were developed using different amounts of spent coffee grounds (SCG) powder (TO - control 0% SCG powder, Tl - 5%SCG powder, T2 10%SCG powder, and T3- 15%SCG powder). Physical (Weight, Diameter, Thickness, and Spread ratio) and chemical properties (Moisture content and Ash content), microbial analysis (Total Plate Count, Yeast, and Mold Count), and the sensory acceptability of SCG powder cookies were observed. The results in physical analysis in terms of weight, diameter, thickness, and spread ratio and in chemical analysis in terms of moisture content and ash content of all treatments are highly significant differences in all treatments. An increase in the SCG treatment in the cookie formulation also decreased the weight, diameter, thickness, and spread ratio of the product. Cookie samples supplemented with SCG had lower moisture and ash content than the control sample. The total plate count of the control and treatment cookies (0%, 5%, 10%, and 15% SCG powder) ranged from 0 to 7.3 mean scores, and the yeast and mold count ranged from O to 2.9 mean scores. Sensory acceptance revealed that treatment 3 (15% SCG powder) cookies were more accepted by the panelists with the mean score of 8.00 in terms of general acceptability among all treatments. Furthermore, the production cost per piece was Php. 6/ 7g and per container was at Php. 72/ 84g.<br/>It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products. Results of the study showed that the SCG-substituted cookies were the most acceptable or the best treatments than the control cookies. The use of SCG increased the overall acceptability of cookies.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 16, 2023 |
| Accession number |
T-9441 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food waste utilization |
| 9 (RLIN) |
45315 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Ingredient substitution |
| 9 (RLIN) |
45010 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food product development |
| 9 (RLIN) |
44938 |
| 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 |
Lorenzo, Jeanelle J. |
| 9 (RLIN) |
29924 |
| 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=3fedc5388b28d29027372af448475b52">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=3fedc5388b28d29027372af448475b52</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
