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Formulation of chevon mara-based soup, lumpia and omelet / by Erlyn V. Torres.

By:

Torres, Erlyn V [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2000. Cavite State University- Main Campus,Description: 62 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.9 T63 2000

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: TORRES, ERLYN V. Cavite State University, Indang, Cavite, March 2000. Formulation of Chevon Mara-Based Soup, Lumpia and Omelet."Adviser: Prof. Fe N. Dimero. A study on the formulation of chevon mara- based soup, lumpia and omelet was conducted at the Institute of Food Science and Technology Laboratory, Cavite State University, Indang, Cavite. It aimed to develop formulation for chevon mara- based soup, lumpia and omelet. Specifically, it aimed to: standardize a recipe for chevon mara- based soup, lumpia and omelet; evaluate the product using sensory evaluation; compare prepared samples with traditional dishes which use beef, pork or chicken as ingredients; and° determine the consumer acceptance of the products. Rehydration of chevon mara was done by adding 150 percent water (60°C) based on the amount of chevon mara. Rehydration was done for 30 minutes. The rehydrated hevon mara was drained before use. The rehydrated chevon mara was cooked with the same method as using chicken in soup, pork in lumpia and beef in omelet. Chevon mara-based soup, lumpia and omelet were found to have comparable acceptability in terms of sensory qualities when compared to the corresponding traditional dishes. The acceptability of chevon mara-based soup, lumpia and omelet was further verified by 100 consumers, majority of which liked the samples very much.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	636.9 T63 2000 (Browse shelf(Opens below))		Link to resource	Room use only	T-2017		00006335

Thesis (B.S.A.--Food Processing) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

TORRES, ERLYN V. Cavite State University, Indang, Cavite, March 2000. Formulation of Chevon Mara-Based Soup, Lumpia and Omelet."Adviser: Prof. Fe N. Dimero.
A study on the formulation of chevon mara- based soup, lumpia and omelet was conducted at the Institute of Food Science and Technology Laboratory, Cavite State University, Indang, Cavite. It aimed to develop formulation for chevon mara- based soup, lumpia and omelet. Specifically, it aimed to: standardize a recipe for chevon mara- based soup, lumpia and omelet; evaluate the product using sensory evaluation; compare prepared samples with traditional dishes which use beef, pork or chicken as ingredients; and° determine the consumer acceptance of the products.
Rehydration of chevon mara was done by adding 150 percent water (60°C) based on the amount of chevon mara. Rehydration was done for 30 minutes. The rehydrated hevon mara was drained before use.
The rehydrated chevon mara was cooked with the same method as using chicken in soup, pork in lumpia and beef in omelet. Chevon mara-based soup, lumpia and omelet were found to have comparable acceptability in terms of sensory qualities when compared to the corresponding traditional dishes. The acceptability of chevon mara-based soup, lumpia and omelet was further verified by 100 consumers, majority of which liked the samples very much.

Submitted to the University Library 05/10/2007 T-2017