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Formulation of chevon marabased pizza toppings and spaghetti sauce / by Ruby Marie T. Geminiano.

By:

Geminiano, Ruby Marie T [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2000. Cavite State University- Main Campus,Description: 34 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.9 G28 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: GEMINIANO, RUBY MARIE TAMAYO, Cavite State University, Indang, Cavite, March 2000 "Formulation of Chevon Mara-Based PizzaToppings and Spaghetti Sauce", Adviser: Prof. Fe N. Dimero. A study was conducted to (a) standardize a recipe for spaghetti sauce and pizza toppings using chevon mara as meat ingredient (b) determine the suitability of chevon mara as beef substitute in spaghetti sauce and pork substitute in pizza toppings (c) compare the sensory characteristics and acceptability of chevon mara-based spaghetti sauce and beef-based spaghetti sauce (d) compare the sensory characteristics and acceptability of chevon mara-based pizza and pork-based pizza. Two treatments were evaluated for every formulation: For pizza: Treatment 1-chevon mara-based pizza and Treatment 2- pork-based pizza. For spaghetti: Treatment 1-chevon mara-based spaghetti and Treatment 2- beef-based spaghetti. Samples were evaluated using sensory and consumer test. Sensory evaluation was conducted using trained panel composed of ten judges. Evaluation of samples was based on meat flavor, off-flavor, after taste and general acceptability. Consumer test was evaluated by a consumer panel composed of 100 judges who were randomly selected. Chevon mara-based pizza and pork-based pizza did not differ significantly in terms of meat flavor, after taste, off-flavor and general acceptability. Likewise, chevon mara-based spaghetti was comparable to beef based spaghetti in terms of meat flavor, after taste, off-flavor and general acceptability prepared from chevon mara. Consumer test showed that 70 percent of the evaluators liked the chevon mara-based pizza very much while 63 percent liked the chevon mara-based spaghetti sauce 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 G28 2000 (Browse shelf(Opens below))		Link to resource	Room use only	T-2021		00006336

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

Includes bibliographical references.

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

GEMINIANO, RUBY MARIE TAMAYO, Cavite State University, Indang, Cavite, March 2000 "Formulation of Chevon Mara-Based PizzaToppings and Spaghetti Sauce", Adviser: Prof. Fe N. Dimero.
A study was conducted to (a) standardize a recipe for spaghetti sauce and pizza toppings using chevon mara as meat ingredient (b) determine the suitability of chevon mara as beef substitute in spaghetti sauce and pork substitute in pizza toppings (c) compare the sensory characteristics and acceptability of chevon mara-based spaghetti sauce and beef-based spaghetti sauce (d) compare the sensory characteristics and acceptability of chevon mara-based pizza and pork-based pizza.
Two treatments were evaluated for every formulation: For pizza: Treatment 1-chevon mara-based pizza and Treatment 2- pork-based pizza. For spaghetti: Treatment 1-chevon mara-based spaghetti and Treatment 2- beef-based spaghetti.
Samples were evaluated using sensory and consumer test. Sensory evaluation was conducted using trained panel composed of ten judges. Evaluation of samples was based on meat flavor, off-flavor, after taste and general acceptability. Consumer test was evaluated by a consumer panel composed of 100 judges who were randomly selected.
Chevon mara-based pizza and pork-based pizza did not differ significantly in terms of meat flavor, after taste, off-flavor and general acceptability. Likewise, chevon mara-based spaghetti was comparable to beef based spaghetti in terms of meat flavor, after taste, off-flavor and general acceptability prepared from chevon mara.
Consumer test showed that 70 percent of the evaluators liked the chevon mara-based pizza very much while 63 percent liked the chevon mara-based spaghetti sauce very much.

Submitted to the University Library 05/10/2007 T-2021