MARC details
| 000 -LEADER |
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| fixed length control field |
03287nam a2200325 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 |
20230301142756.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
120206s19uu 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 |
641.86 |
| Item number |
T73 2011 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Trinidad, Paula Gabrielle H. |
| 9 (RLIN) |
15528 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Acceptability of Aguinaldo blend-flavored ensaymada / |
| Statement of responsibility, etc. |
by Paula Gabrielle H. Trinidad and Vianca Angelica P. Vidallon. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2011. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xi, 55 pages : |
| Dimensions |
cm. |
| Other physical details |
illustrations ; |
| 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 |
<br/>Science High School, College of Education (CED) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
TRINIDAD, PAULA GABRIELLE H. and VIDALLON, VIANCA ANGELICA P. Acceptability of Aguinaldo Blend-flavored Ensaymada. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Editha G. Reyes.<br/><br/>The study entitled "Acceptability of Aguinaldo Blend-flavored Ensaymada" was<br/>conducted at Cavite State University — Science High School from September 2010 to January 2011. Generally, the study aimed to produce Aguinaldo Blend-flavored ensaymada. Specifically, the study aimed to 1) determine the sensory characteristics of enssaymada in terms of a) aroma, b) color, c) taste, and d) texture; 2) determine the most acceptable coffee bread treatment of Aguinaldo Blend-flavored ensaymada; and 3) determine the level of consumer acceptability of Aguinaldo Blend-flavored ensaymada.<br/>Three different treatment combinations used in the study were: Treatment 1 (60 gms Aguinaldo blend + 240 ml of water), Treatment 2 (120 gms Aguinaldo blend + 240 ml of water) and Treatment 3 (240 gms Aguinaldo blend + 240 ml of water). The three treatment combinations of Aguinaldo Blend-flavored ensaymada were evaluated by 12 panelists. The best treatment chosen by the panelists was evaluated by 100 consumers which were randomly selected. The results of the evaluation of the panelists were analyzed using the Friedman test, and finally subjected to consumer acceptability.<br/>Based on the results of this study, Treatment 3 (240 gms Aguinaldo blend + 240 ml Of water) ranked the highest in terms of color, taste and aroma while Treatment I (60 gms Aguinaldo blend + 240 ml of water) ranked first in terms of the fluffiness. In the general acceptability, Treatment 3 (240 gms Aguinaldo blend + 240 ml of water) still<br/>ranked the highest but statistical analysis showed that the three treatments are not significantly different from each other.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/09/2011 |
| Accession number |
RS-624 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking (Kalamay na puti) |
| 9 (RLIN) |
15529 |
| 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 |
Vidallon, Vianca Angelica P. |
| Relator term |
author |
| 9 (RLIN) |
15530 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reyes, Editha R. G. |
| Relator term |
adviser |
| 9 (RLIN) |
13031 |
| 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=618931ca99051e1064960a537f8628a8">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=618931ca99051e1064960a537f8628a8</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 |
