MARC details
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03486nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240904094226.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240702b |||||||| |||| 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 |
664.702 |
| Item number |
D71 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Dominguez, Jaimie M. |
| 9 (RLIN) |
43838 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Characterization of breakfast cereals made with added vegetable peels / |
| Statement of responsibility, etc. |
by Jaimie M. Dominguez. |
| 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, 70 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. |
JAIMIE M. DOMINGUEZ. Characterization of Breakfast Cereals Made with Added Vegetable Peels. Undergraduate Thesis. Bachelor of Science in Food Technology.Cavite State University, Indang, Cavite. September 2022. Adviser: Janiko Marco R. Luneta.<br/>This study was conducted to utilize vegetable peel in the production of breakfast cereal. Specifically, the study aims to develop a standard procedure for cereal made with added vegetable peel, characterize produced cereal with added vegetable peel in terms of physicochemical, microbial, and sensory properties, determine the consumer acceptability, and lastly design packaging and determine the production cost.<br/>The formulation and processing technology of breakfast cereal is from the study of Jeddou K. B. et al. (2016) for the preparation of vegetable peel powder with some modification and the procedure of Joye et. al (2011) for the preparation of the cereal. Breakfast cereal was produced in five treatments; Treatment 0 was produced using wheat flour and served as control, Treatment 1 used wheat flour with added potato peel powder, Treatment 2 used wheat flour with added carrot peel powder, Treatment 3 used wheat flour with added squash peel powder, and lastly, Treatment 4 used wheat flour and the combination of all the vegetable peel powder.<br/>All of the treatments of breakfast cereal met the standard of physicochemical analysis and microbial analysis. And based on sensory evaluation the addition of vegetable peel powder has no significant difference in terms of aroma, and off-flavor but has significant differences in color, mouthfeel, overall flavor, and overall acceptability. The best treatment is the cereal made with added squash peel powder with a mean score of 6.95 in terms of overall acceptability among all treatments.Results of the study shows that the addition of vegetable peel powder affects the color and flavor of cereal positively. In addition, incorporating vegetable peel powder does not impart a change to the general acceptability of the produced cereal<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 21, 2023 |
| Accession number |
T-9485 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Healthier alternatives |
| 9 (RLIN) |
44984 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food production |
| 9 (RLIN) |
32729 |
| 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=e0c203f5c3dd059afab7d704df7ae508">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e0c203f5c3dd059afab7d704df7ae508</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
