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Development of flavored native chicken balls / by Adelfa B. Caindoy.

By:

Caindoy, Adelfa B [author]

Contributor(s):

Alcantara, Magdalena N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2011. Cavite State University- Main Campus,Description: xii, 37 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.46 C12 2011

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: CAINDOY, ADELFA B. Cavite State University, Indang, Cavite, March 2011. "Development of Flavored Native Chicken Balls". Bachelor of Science in Agriculture, major in Animal Science. Dr. Magdalena Alcantara, Adviser. A study was conducted to develop flavored native chicken balls. Specifically, it aimed to determine which flavor is the most acceptable in chicken balls; evaluate the sensory properties of the chicken balls; determine the consumer acceptance of the product and analyze its production cost. This study was conducted using the following treatments: T1 (plain native chicken balls); T2 (spicy flavored native chicken balls); T3 (garlic flavored native chicken balls); and T4 (sweet and sour flavored native chicken balls). The treatments were arranged in Completely Randomized Design (CRD). Data were analyzed statistically using Friedman Two-way Analysis of Variance. Results indicated that native chicken balls, regardless of the flavor, were similar (P>0.05) in terms of tenderness, flavor, juiciness, and off-flavor but differed (P<0.05) in general acceptability. In general, the most preferred by the consumers was the native chicken balls with spicy flavored. For practical reasons, it is recommended to produce plain native chicken balls for it was less expensive, yet comparable to flavored native chicken balls.

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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	641.46 C12 2011 (Browse shelf(Opens below))		Link to resource	Room use only	FPR-960		00007973

Farm Practice Report (BSA - - Animal Science) Cavite State University

Includes bibliographical references.

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

CAINDOY, ADELFA B. Cavite State University, Indang, Cavite, March 2011. "Development of Flavored Native Chicken Balls". Bachelor of Science in Agriculture, major in Animal Science. Dr. Magdalena Alcantara, Adviser.
A study was conducted to develop flavored native chicken balls. Specifically, it aimed to determine which flavor is the most acceptable in chicken balls; evaluate the sensory properties of the chicken balls; determine the consumer acceptance of the product and analyze its production cost. This study was conducted using the following treatments: T1 (plain native chicken balls); T2 (spicy flavored native chicken balls); T3 (garlic flavored native chicken balls); and T4 (sweet and sour flavored native chicken balls). The treatments were arranged in Completely Randomized Design (CRD). Data were analyzed statistically using Friedman Two-way Analysis of Variance. Results indicated that native chicken balls, regardless of the flavor, were similar (P>0.05) in terms of tenderness, flavor, juiciness, and off-flavor but differed (P<0.05) in general acceptability. In general, the most preferred by the consumers was the native chicken balls with spicy flavored. For practical reasons, it is recommended to produce plain native chicken balls for it was less expensive, yet comparable to flavored native chicken balls.

Submitted to the University Library 05/02/2011 FPR-960