MARC details
| 000 -LEADER |
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| fixed length control field |
03608nam a2200313 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 |
20230201093330.0 |
| 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 |
635.21 |
| Item number |
R61 1997 |
| 100 10 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Rodrin, Mary Grace M. |
| 9 (RLIN) |
5380 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Uilization of flour from aerial potato as substitute to wheat flour in baking cookies / |
| Statement of responsibility, etc. |
by Mary Grace M. Rodrin. |
| 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 |
36 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. |
RODRIN MARY GRACE M. Applied Research IV ( General Science Curriculum ), Don Severino Agricultural College, Indang, Cavite, April 1997. "Utilization of Flour from Aerial Potato as Substitute to Wheat Flour in Baking Cookies". Adviser : Ms. Joriza Florida<br/>The study "Utilization of Flour from Aerial Potato as Substitute to Wheat Flour in Baking Cookies" was conducted at the Institute of Food Science and Technology of the Don Severino Agricultural College from December 1996 to January 1997, Generally, this study aimed to utilize flour from aerial potato in baking cookies. <br/>Specifically, this study aimed to produce flour from aerial potato; to utilize flour from aerial potato; to analyze the proximate composition of the product; and to determine the consumer*s acceptability of the product. Aerial potato was made into flour as a substitute to wheat flour in the production of cookies. The following level of substitution were used : T 1, 100% wheat flour, T2, 75% wheat flour and 25% aerial potato flour, T3, 50% wheat flour and 50% aerial potato flour, T4, 25% wheat flour and 75% aerial potato flour, and T5 with 100% aerial potato flour.<br/>The proximate composition of samples were analyzed at the Animal Nutrition U.P. Los Baños, Laguna. Its sensory properties were evaluated by 10 nonsmoking panelists. Samples with highest general acceptability were compared with the control for consumer's acceptability. The result of proximate analysis showed that moisture, ash and fiber content of the sample increased as the amount of aerial potato flour increased. <br/>On the other hand, protein and fat content decreases as the level of substitution increased .Based on the result of the sensory evaluation there were no significant differences among samples in terms of aroma, flavor, off-flavor, texture, and general acceptability, except for color where significant differences were observed. However all samples were found acceptable. Treatment 2 which was rated highest in terms of general acceptability was compared with the control for consumer's preferences. <br/>It was observed that most of the consumers preferred Treatment 2 than the control sample. In general, the results revealed that aerial potato flour could be a good substitute to wheat flour up to 100% level of substitution.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
|
| Accession number |
R-275 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Potatoes |
| 9 (RLIN) |
17490 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1282 |
| Course or Program |
Science High School |
| Major |
Agricultural Science Curriculum |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Florida, Joriza |
| 9 (RLIN) |
32388 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=430751b74228a44d34276178f983d22c">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=430751b74228a44d34276178f983d22c</a> |
| Link text |
Click here to view thesis 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 |
