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Fortification of taho with vitamin A / by Jose Marie P. de Leon ... [et al.].

By:

De Leon, Jose Marie P [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2001.Description: xii, 32 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.1 F77 2001

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: DE LEON, JOSE MARI P., DILOY, ROLLY H., FERRE, JOSEPH ALDRIN F. LUMACTOD, PAUL ANDREI R., Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. March 2000. FORTIFICATION OF TAHO WITH VITAMIN A. Advisers: Prof. Josefino Viad Mrs. Elvira Perlado This study “Fortification of Taho with Vitamin A” was conducted at Food Processing Center of the Cavite State University, Indang, Cavite to evaluate the acceptability of taho fortified with Vitamin A. It aimed to know if there are significant results that will be obtained with the use of Vitamin A; to find out which of the two taho (fortified and unfortified) has the best result in sensory evaluation and to describe the sensory qualities of fortified and unfortified taho in terms of color, mouthfeel, texture, flavor and general acceptability. There was only one treatment used, taho fortified with Vitamin A (T,). The effects of this treatment were compared with the control treatment (To). The samples of taho fortified with Vitamin A were presented to 15 judges of evaluation and revealed no significant differences between the treatments in terms of color, mouthfeel, texture, flavor and general acceptability.

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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	641.1 F77 2001 (Browse shelf(Opens below))		Link to resource	Room use only	R-329		00000817

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Applied Research IV (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

DE LEON, JOSE MARI P., DILOY, ROLLY H., FERRE, JOSEPH ALDRIN F. LUMACTOD, PAUL ANDREI R., Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. March 2000. FORTIFICATION OF TAHO WITH VITAMIN A. Advisers: Prof. Josefino Viad Mrs. Elvira Perlado

This study “Fortification of Taho with Vitamin A” was conducted at Food Processing Center of the Cavite State University, Indang, Cavite to evaluate the acceptability of taho fortified with Vitamin A. It aimed to know if there are significant results that will be obtained with the use of Vitamin A; to find out which of the two taho (fortified and unfortified) has the best result in sensory evaluation and to describe the sensory qualities of fortified and unfortified taho in terms of color, mouthfeel, texture, flavor and general acceptability.

There was only one treatment used, taho fortified with Vitamin A (T,). The effects of this treatment were compared with the control treatment (To).

The samples of taho fortified with Vitamin A were presented to 15 judges of evaluation and revealed no significant differences between the treatments in terms of color, mouthfeel, texture, flavor and general acceptability.

Submitted copy for the University Library R-329