MARC details
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04059nam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20230201135555.0 |
| 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 |
634 |
| Item number |
Es6 1999 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Espineli, Allan R. |
| Relator term |
author |
| 9 (RLIN) |
32444 |
| 245 10 - TITLE STATEMENT |
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| Title |
Utilization of tiessa fruits and different kinds of vinegar in the production of catsup / |
| Statement of responsibility, etc. |
by Allan R. Espineli. |
| 260 0# - 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. |
1999. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
43 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) 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, College of Education (CED) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
ESPINELI, ALLAN R., Applied Research IV (General Science Curriculum), Cavite State University, College of Education, Laboratory School, Indang, Cavite, March 1999, "UTILIZATION OF TESSA FRUITS AND DIFFERENT KINDS VINEGAR IN THE PRODUCTION OF CATSUP." Adviser: Mrs. Liza Costa<br/><br/>The study entitled "Utilization of Tiessa Fruits and Different Kinds of Vinegar in the Production of Catsup" was conducted to determine the possibility of utilizing tiessa fruits in the production of catsup, evaluate the different treatments in terms of appearance, texture, aroma, flavor, and general acceptability, determine the most acceptable tiessa catsup treatment to the consumers, evaluate the chemical composition and determine the economic feasibility of the product. It was conducted at Alulod, Indang, Cavite.<br/>Fully ripe tiessa fruits were processed as catsup. It was subjected to four treatment: Tl is 100% tiessa puree and coconut vinegar, T2 is 100% tiessa puree and commercial catsup, T3 is 100% tiessa puree and cane vinegar, and T4 is 100% tiessa puree and sugar palm vinegar. The commercial catsup, UFC Banana Catsup, was used as TO or the control.<br/>Chemical analyses revealed the acidity, pH and total solid and total soluble acid of the products. Chemical analysis showed that commercial catsup (.54%) is the most acidic catsup from all the tiessa catsup treatments and the least acidic is T4 (0.22%). It was also observed that to have the lowest pH value (3.5) which would make it last long and the lower the acidity makes them more prone to spoilage. The treatment with the highest pH is T4 with a pH value of 4.21. In the total solid, it was also observed that TO (82.02%) has the highest percent of total solid content and the lowest is T4 with a total solid of 72.66% which means that T4 has the least sugar content. In total soluble solids T4 (23.00) has the highest total soluble solids which means that T4 has higher sugar content than TO (1 7.00) which is the lowest.<br/>On the production of catsup from tiessa fruits, samples showed highly significant results in terms of all the sensory attributes. This can be attributed to the kind and acidity of the vinegar used as stated in Laboratory Manual for Canners and Processors. Based on the chemical analysis and the sensory evaluation, Tl which is 100% tiessa puree and coconut vinegar is the most acceptable tiessa catsup. Likewise coconut vinegar is the most acceptable acidity agent<br/>On the economic feasibility of the products, tiessa catsup production is more economical than commercial catsup production. Production cost ranged from P6.17 to P6.38 as compared to which is P 12.00, the prevailing price. A profit ranging from P2.12 to P2.33 could be gained if the products were sold at the<br/>prevailing price.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted copy for the University Library |
| Date of acquisition |
|
| Accession number |
R-299 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Tiessa |
| 9 (RLIN) |
18051 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1282 |
| Course or Program |
Science High School |
| Major |
Agri-Science Curriculum |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Costa, Liza C. |
| 9 (RLIN) |
17388 |
| 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=f0ecd8ef95d920560944ee766c196245">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f0ecd8ef95d920560944ee766c196245</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 |
