MARC details
| 000 -LEADER |
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03302nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240904094358.0 |
| 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 |
664.812 |
| Item number |
P19 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Pandita, Fahad B. |
| 9 (RLIN) |
45287 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Effects of flour substitution on the production of eggplant (Solanum melongena) chips / |
| Statement of responsibility, etc. |
by Fahad B. Pandita. |
| 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, 54 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. |
FAHAD B. PANDITA. Effects of Flour Substitution on the Production of<br/>Eggplant (Solanum melongena) Chips. 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 determine the effects of flour substitution on the production of eggplant chips. Specifically, the study aims to develop a standard procedure for eggplant chips, characterize produced eggplant chips in terms of physicochemical, microbial, and sensory properties, determine consumer acceptability, and lastly design packaging and determine the production cost<br/>The formulation and processing technology of eggplant chips is from the study of De Rivera (ND) and Riaz, M.N. (2016) with some modifications. Eggplant chips were produced in four treatments; Treatment O produced using all-purposeflour and served as control, Treatment 1 used wheat flour, Treatment 2 used rice flour, and Treatment 3 used coconut flour.<br/>Based on the results, the physicochemical and microbial properties of eggplant chips fall within the standard. In terms of sensory properties, the produce eggplant chips in all treatments appeared to have no significant differences in the quality attributes such as aroma, off-flavor, and overall flavor. However, it appears to be significantly different in the quality attributes such as color, mouthfeel, and overall acceptability of eggplant chips. In terms of consumer acceptability, the produced eggplant chips from control and treatment 1 (best treatment) appeared to have a significant difference from each other and were generally rated as moderately acceptable.<br/>The substitution of flour on eggplant chips doesn't affect the production cost. The unit cost of produced eggplant chips from all treatment are close to each other and ranges from Php 42.00 — Php 44.00 per 50 grams.<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-9486 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Ingredient substitution |
| 9 (RLIN) |
45010 |
| General subdivision |
Flour |
| 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 |
Eggplant |
| 9 (RLIN) |
11679 |
| General subdivision |
Chips |
| 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 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
