MARC details
| 000 -LEADER |
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| fixed length control field |
04079nam a2200337 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 |
20221015092211.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100810s19uu 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 |
664.5 |
| Item number |
At1 2010 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Atas, Desiree B. |
| Relator term |
author |
| 9 (RLIN) |
15271 |
| 245 10 - TITLE STATEMENT |
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| Title |
Utilization and acceptability of jackfruit as food flavoring in the production of yogurt / |
| Statement of responsibility, etc. |
by Desiree B. Atas and Alyssa Louise B. Pejana. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2010. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiv, 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 |
Research Study (Science High School) 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 |
Science High School |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
ATAS, DESIREE and PEJANA, ALYSSA LOUISE. Utilization and Acceptability of Jackfruit as Food Flavoring in the Production of Yogurt. A Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite, March 2010. Adviser: Dr. Liza Costa <br/><br/> The study entitled "Utilization and Acceptability of Jackfruit as Food Flavoring in the Production of Yogurt" was conducted from October 2009 to January 2010. Generally, the study aims to determine if the jackfruit meat can be utilized to produce a jackfruit-flavored yogurt. Specifically, the study aims to: 1)determine the acceptability of the produced yogurt in terms of aroma, taste and texture; 2) identify the nutrient component of the most acceptable produced jackfruit-flavored yogurt; 3) determine the difference of the commercial fruit-flavored yogurt to the most acceptable jackfruit-flavored yogurt in terms of its nutrient contents; and 4) determine which is more economical between the commercial fruit- flavored and the most acceptable jackfruit flavored yogurt. There were four treatments used: Treatment 0 — (commercial strawberry flavored-yogurt), Treatment 1 — (85 % standard yogurt + 15 % ripe jackfruit meat), Treatment 2 — (80 % standard yogurt + 20 % ripe jackfruit meat) and Treatment 3 - (75 % standard yogurt + 25 % ripe jackfruit meat). Treatment 0 (commercial strawberry-flavored yogurt) was the best treatment among the four treatments in terms of aroma, taste and texture. Treatment 3 (75 % standard yogurt + 25 % ripe jackfruit meat) obtained the highest mean score after Treatment 0 (commercial strawberry-flavored yogurt). It was then followed by Treatment 2 (80 % standard yogurt + 20 % ripe jack fruit meat) and the treatment which obtained the lowest mean score was Treatment 1 (85 % standard yogurt + 15 % ripe jackfruit meat). In terms of consumer's acceptability, the best treatment among the produced jackfruit-flavored yogurts is T3 with 75 % standard yogurt + 25 % ripe jackfruit meat. The major nutrient content present in the most acceptable produced jackfruit-flavored yogurt analyzed by FNIRI-DOST are Calcium (106 mg), 13 — Carotene (40p.g), and Vitamin A (181 ug). <br/><br/> There are more B — Carotene and Vitamin A present in the most acceptable produced jackfruit flavored yogurt and lower amount of Calcium compared to the standard yogurt. The cost of production of the most acceptable produced jackfruit-flavored yogurt is P 23.00. It is lower than the commercial strawberry-flavored yogurt which costs P 25.00. This implies that the most acceptable produced jackfruit-flavored yogurt is more economical than the commercial strawberry-flavored yogurt. <br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/04/2010 |
| Accession number |
RS-589 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Flavoring essences |
| 9 (RLIN) |
11806 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery (Yogurt) |
| 9 (RLIN) |
15273 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1282 |
| Course or Program |
Science High School |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Pejana, Alyssa B. |
| Relator term |
author |
| 9 (RLIN) |
15272 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Costa, Liza C. |
| Relator term |
adviser |
| 9 (RLIN) |
17388 |
| 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=60183debc4f87ae408945fd42648a1ba">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=60183debc4f87ae408945fd42648a1ba</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 |
