MARC details
| 000 -LEADER |
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| fixed length control field |
03216nam a2200301 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240325131236.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
070418s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU 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 |
633.74 |
| Item number |
L62 1997 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ligsam Jonalyn S. |
| Relator term |
author |
| 9 (RLIN) |
43545 |
| 245 10 - TITLE STATEMENT |
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| Title |
Effect of inoculum on the quality of tabliya produced fermentation method / |
| Statement of responsibility, etc. |
by Jonalyn S. Ligsa |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
Don Severino Agricultural College, |
| Date of publication, distribution, etc. |
1997. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
64 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 |
Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College. |
| 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 |
Science High School, College of Education (CED) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
LIGSA, JONALYN S. Don Severino Agricultural College, Indang, Cavite, March 1997. "Effect of Inoculum on the Quality of Tabliya produced by Fermentation Method." Mrs. Fe N. Dimero, Thesis Adviser.<br/><br/>A study was conducted to determine the effect of inoculum on the quality of tabliya produced by fermentation.<br/><br/>Two types of inoculum were used to ferment cacao beans, baker‘s yeast and lactic acid forming bacteria. Natural fermentation was used as the control.<br/><br/>Fermentation process was monitored by determining changes in moisture content, pH value, and fat content in the cacao beans during the five day fermentation period.<br/><br/>Significant loss in moisture was observed on the fourth day of fermentation in all three samples. Moisture content of naturally fermented beans (Si) was reduced by 34.65%, moisture content of samples inoculated with baker’s yeast (S2) decreased by 46.83%, while moisture content of samples inoculated with lactic acid forming bacteria (S®) decreased by 40.77%.<br/><br/>PH values of the three samples decreased significantly on the fifth day of fermentation. Percent fat content increased significantly during the five day fermentation period as affected by increasing moisture losses.<br/><br/>Fermented beans were processed into tabliya. Tabliya Produced from beans fermented with baker's yeast had a significantly darker chocolate brown color than the other samples.<br/><br/>Tabliya samples were prepared into chocolate drinks and sensory characteristics of the drinks were evaluated based on color, aroma, chocolate flavor, and off-flavor. General acceptability of the samples were also evaluated.<br/><br/>The three samples did not differ significantly in terms of chocolate flavor and off-flavor. Sample from naturally fermented beans however, appeared to be darker in color and had significantly stronger chocolate aroma than the other samples.<br/><br/>In terms of flavor, off-flavor, and general acceptability, all three samples were equally moderately acceptable.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
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| Accession number |
R-260 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cacao |
| 9 (RLIN) |
14106 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1282 |
| Course or Program |
Science High School |
| Major |
Agriculture Science Curriculum |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Click here to view thesis abstract and table of contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1168495599ab66f0dd1704428097e5f1">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1168495599ab66f0dd1704428097e5f1</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
