Normal view MARC view ISBD view

Production and acceptability evaluation of mango crunch from from two varieties of mango / by Cyril Dale L. Cero and Cesar R. Naz, Jr.

By:

Cero, Cyril Dale L [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2010. Cavite State University- Main Campus,Description: xiii, 39 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.822 C33 2010

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School

Abstract: CERO, CYRIL DALE L., NAZ, CESAR R. JR. Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango. A Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. March 2010. Adviser: Dr. Liza C. Costa. The study Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango was conducted in CvSU, Indang Cavite. It aimed to: a) determine the acceptability of mango crunch using two varieties of mango, namely: Carabao and Piko in terms of taste, aroma, and crunchiness; b) determine the variety of mango that produces the more acceptable mango crunch; and c) determine the cost of production of mango crunch. The study used two different varieties of mangoes as treatment. The treatments were: T1 Carabao variety and T2 — Piko variety. The study used 1-test to determine which mango crunch produced better yield. Analysis of variance (ANOVA) was used to determine if there were significant differences between treatments. Statistical analysis revealed that only general acceptability is significant between the treatments. The mango produced using Carabao variety was the more acceptable mango crunch. The cost of production is P 105.75 per recipe.

Average rating: 0.0 (0 votes)

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	664.822 C33 2010 (Browse shelf(Opens below))		Link to resource	Room use only	RS-578		00007898

Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Theses Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	664.805 N22 2008 Utilizing the eggplant's (Solanum melongena) potential in developing commercial product varieties /	664.805 N27 2008 Sensory properties and acceptability of over dried bitter melon candy /	664.813 Sa8 2023 Formulation of cookies from soybean (Glycine max (L.) pulp /	664.822 C33 2010 Production and acceptability evaluation of mango crunch from from two varieties of mango /	664.822 P41 2010 Acceptability of banana flour as a substitute in making polvoron /	664.88 Ag2 2023 Effects of squash and pigeon pea flour blend on the physicochemical and sensory qualities of wheat-based cookie /	664.9 Al6 2004 Influence of level of Duck Meat Inc. on quality attributes of skinless chicken meat longanisa /	Next

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School

CERO, CYRIL DALE L., NAZ, CESAR R. JR. Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango. A Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. March 2010. Adviser: Dr. Liza C. Costa.

The study Production and Acceptability Evaluation of Mango Crunch Using Two Varieties of Mango was conducted in CvSU, Indang Cavite. It aimed to: a) determine the acceptability of mango crunch using two varieties of mango, namely: Carabao and Piko in terms of taste, aroma, and crunchiness; b) determine the variety of mango that produces the more acceptable mango crunch; and c) determine the cost of production of mango crunch. The study used two different varieties of mangoes as treatment. The treatments were: T1 Carabao variety and T2 — Piko variety.

The study used 1-test to determine which mango crunch produced better yield. Analysis of variance (ANOVA) was used to determine if there were significant differences between treatments. Statistical analysis revealed that only general acceptability is significant between the treatments. The mango produced using Carabao variety was the more acceptable mango crunch. The cost of production is P 105.75 per recipe.

Submitted to the University Library 05/04/2010 RS-578