MARC details
| 000 -LEADER |
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| fixed length control field |
03170nam 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 |
20230606141504.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
051221s19uu 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 |
641.3 |
| Item number |
B87 2013 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Bulaon, Karen R. |
| 9 (RLIN) |
19067 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Sensory properties and acceptability of pineapple jam and jelly with sugar palm syrup as sweetener / |
| Statement of responsibility, etc. |
by Karen R. Bulaon. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2013. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 54 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 |
ranedia |
| 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 |
Thesis (BS Food Technology) 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 |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
BULAON, KAREN R. Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2013. Adviser: Mrs. Aitee Janelle E. Reterta.<br/><br/>A study entitled, “Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener,” was conducted from January to March 2013. Generally this study aimed to generate a processing method for pineapple jam and jelly with sugar palm syrup as sweetener. Specifically, this study was conducted to: develop a formulation for pineapple jam and jelly using sugar palm syrup; specify the processing conditions; evaluate the sensory properties; determine the consumer acceptability; and analyze the cost and return of pineapple jam and jelly with sugar palm syrup as sweetener.<br/><br/>Different pineapple fruit pulp to sugar palm syrup ratios were used in the formulation of pineapple jam and jelly: T1= 50% pineapple pulp, 50% medium syrup, T2= 45% pineapple pulp, 55% medium syrup, and T3= 40% pineapple pulp, 60% medium syrup. In making pineapple jelly, the treatments used are: T1= 50% pineapple juice, 50% medium syrup, T2= 45% pineapple juice, 55% medium syrup, and T3= 40% pineapple juice, 60% medium syrup.<br/><br/>Based on the result of sensory evaluation of pineapple jam and jelly with sugar palm syrup, no significant differences in terms of sweetness, pineapple flavor and general acceptability were observed among the different formulations used.<br/><br/>Formulation containing 45 percent pineapple pulp or juice extract and 55 percent medium syrup provided better color and consistency to jam and jelly. The pineapple jam and jelly with sugar palm syrup appeared to be highly : acceptable as evaluated by consumer type panel.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted copy to the University Library. |
| Date of acquisition |
04/24/2014 |
| Accession number |
T-5197 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food |
| General subdivision |
Sensory evaluation |
| 9 (RLIN) |
2404 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
2168 |
| Course or Program |
Bachelor of Science in Food Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Reterta, Aitee Janelle E. |
| 9 (RLIN) |
3402 |
| 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=bd4381d6d1acae200a160628ee46960a">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=bd4381d6d1acae200a160628ee46960a</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 |
