Acceptability of flavored nata de coco / by Ria Marisse S. Matel and Elaiza Nicole R. Salamat.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2010. Cavite State University- Main Campus,Description: xii, 48 pages : 28 cm. illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.5  M41 2010
Online resources: Production credits:
  • Science High School
Abstract: MATEL, RIA MAR SSE S. and SALAMAY, ELAIZA NICOLE R, Acceptability of Flavored Nata de Coco. Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. March 2010 Adviser. Dr. Editha G. Reyes The study "Acceptability of Flavored Nata de Coco" was conducted from October 2009 to March 2010 in Food Processing Center in Cavite State University. It generally aimed to determine the acceptability of flavored nata de coco. Specifically, it aimed to: determine the sensory characteristics of flavored nata de coco; determine the overall acceptability of nata de coco; determine the most acceptable flavoring added to nata de coco; and determine the cost of production of flavored nata de coco. The following raw materials were used: nata de coco, three different artificial flavorings, sugar, preservatives namely potassium sorbate and sodium benzoate. The different treatments used were the following: Treatment 1 (1 kg nata de coco + '/2 kg refined sugar + 20 ml strawberry flavor + 1/2 tsp. sodium benzoate + 1/2 tsp potassium sorbate); Treatment 2 (1 kg nata de coco + '/2 kg refined sugar + 20 ml mango flavor + '/2 tsp. sodium benzoate + 1/2 tsp. potassium sorbate); and Treatment 3 (1 kg nata de coco 1/2 kg refined sugar + 20 ml banana flavor + 1/2 tsp. sodium benzoate + 1/2 tsp. potassium sorbate). Data gathered from individual scores of each sensory characteristics (taste, aroma, texture, color and general acceptability) were subjected to Analysis of Variance(ANOVA) and Duncan Multiple Range Test(DMRT) in order to determine if the treatment differences caused significant differences among means. Two of the sensory characteristics showed significant differences namely taste and general acceptability.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 664.5 M41 2010 (Browse shelf(Opens below)) Link to resource Room use only RS-601 00007897

Research Study (Science High School) Cavit State University

Includes bibliographical references.

Science High School

MATEL, RIA MAR SSE S. and SALAMAY, ELAIZA NICOLE R, Acceptability of Flavored Nata de Coco. Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. March 2010 Adviser. Dr. Editha G. Reyes

The study "Acceptability of Flavored Nata de Coco" was conducted from October 2009 to March 2010 in Food Processing Center in Cavite State University. It generally aimed to determine the acceptability of flavored nata de coco. Specifically, it aimed to: determine the sensory characteristics of flavored nata de coco; determine the overall acceptability of nata de coco; determine the most acceptable flavoring added to nata de coco; and determine the cost of production of flavored nata de coco. The following raw materials were used: nata de coco, three different artificial flavorings, sugar, preservatives namely potassium sorbate and sodium benzoate.

The different treatments used were the following: Treatment 1 (1 kg nata de coco + '/2 kg refined sugar + 20 ml strawberry flavor + 1/2 tsp. sodium benzoate + 1/2 tsp potassium sorbate); Treatment 2 (1 kg nata de coco + '/2 kg refined sugar + 20 ml mango flavor + '/2 tsp. sodium benzoate + 1/2 tsp. potassium sorbate); and Treatment 3 (1 kg nata de coco 1/2 kg refined sugar + 20 ml banana flavor + 1/2 tsp. sodium benzoate + 1/2 tsp. potassium sorbate).

Data gathered from individual scores of each sensory characteristics (taste, aroma, texture, color and general acceptability) were subjected to Analysis of Variance(ANOVA) and Duncan Multiple Range Test(DMRT) in order to determine if the treatment differences caused significant differences among means. Two of the sensory characteristics showed significant differences namely taste and general acceptability.

Submitted to the University Library 05/04/2010 RS-601

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