Normal view MARC view ISBD view

Acceptability of avocado smooth using young coconut and lacatan as flavor enhancer / by Jo V. Ambat

By:

Ambat, Jo V [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2013. Cavite State University- Main Campus,Description: xii, 49 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.3382 Ac20 2013

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Education (CED)

Abstract: This study entitled "Acceptability of Avocado Smoothie using Young Coconut and Lacatan Banana as Flavor Enhancer" was conducted at Cavite State University, Indang, Cavite from November 2012 to October 2013. Generally, this aimed to develop avocado smoothie with enhancer: young coconut meat and lakatan banana. It is also aimed to determine the sensory qualities of Avocado Smoothie using young coconut meat and lacatan banana as flavor enhancer in terms of color, aroma, taste, and consistency; determine which flavor enhancer of avocado smoothie is more acceptable between young coconut meat and lakatan banana in preparation of avocado smoothie, determine the general acceptability of the more acceptable flavor enhancer and determine production cost of acceptable Avocado Smoothie. Young Coconut Meat and Lakatan Banana were used as enhancer in the production of avocado smoothie. The study was composed of the following treatments: Treatment 1, with 75 percent Avocado and 25 percent Young Coconut Meat and Treatment 2, with 75 percent Avocado and 25 percent Lakatan Banana. Result of sensory evaluation of Avocado Smoothie Using Young Coconut Meat and Lakatan Banana revealed that there were significant differences among the two treatments in terms of color, aroma, taste, consistency, and general acceptability. Treatment l, which is 75 percent Avocado and 25 percent Young Coconut Meat obtained the most acceptable treatment as perceived by the panelists.

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	641.3382 Ac20 2013 (Browse shelf(Opens below))		Link to resource	Room use only	RS-717		00009024

Research Study ( BS Hotel and Restaurant Management ) Cavite State University

Includes bibliographical references.

College of Education (CED)

This study entitled "Acceptability of Avocado Smoothie using Young Coconut and Lacatan Banana as Flavor Enhancer" was conducted at Cavite State University, Indang, Cavite from November 2012 to October 2013. Generally, this aimed to develop avocado smoothie with enhancer: young coconut meat and lakatan banana. It is also aimed to determine the sensory qualities of Avocado Smoothie using young coconut meat and lacatan banana as flavor enhancer in terms of color, aroma, taste, and consistency; determine which flavor enhancer of avocado smoothie is more acceptable between young coconut meat and lakatan banana in preparation of avocado smoothie, determine the general acceptability of the more acceptable flavor enhancer and determine production cost of acceptable Avocado Smoothie.
Young Coconut Meat and Lakatan Banana were used as enhancer in the production of avocado smoothie. The study was composed of the following treatments: Treatment 1, with 75 percent Avocado and 25 percent Young Coconut Meat and Treatment 2, with 75 percent Avocado and 25 percent Lakatan Banana.
Result of sensory evaluation of Avocado Smoothie Using Young Coconut Meat and Lakatan Banana revealed that there were significant differences among the two treatments in terms of color, aroma, taste, consistency, and general acceptability. Treatment l, which is 75 percent Avocado and 25 percent Young Coconut Meat obtained the most acceptable treatment as perceived by the panelists.

Submitted copy to the University Library. 04/24/2014 RS-717