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Production and evaluation of powdered celery as flavor enhancer in selected Filipino dishes / by Kimberly Joy F. Escaño, Mark Bryan A. Hernando and Johanna May P. Mojica.

By:

Escaño, Kimberly Joy F [author]

Contributor(s):

Tepora, Mary Jane D [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2005.Description: xiii, 73 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.3382 Es1 2005

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: ESCANO, KIMBERLY JOY F.; HERNANDO, MARK BRYAN A.; and MOJICA JOHANNA MAY P., Applied research Ill (General Science Curriculum), Science High School, Cavite State University, Indang, Cavite, April 2005 PRODUCTION AND EVALUATION OF POWDERED CELERY AS FLAVOR ENHANCER IN SELECTED FILIPINO DISHES." Adviser: Mrs. Mary Jane Dones-Tepora The study entitled "Production and Evaluation of Powdered Celery as Flavor Enhancer in Selected Filipino Dishes" was conducted at Home Economics Vocational and Technical Education Department, Laboratory Room at Cavite State University at the residence of one of the researchers at Mahabang Kahoy Cerca, Indang, Cavite from October to December 2004 It aimed to produce powdered celery; to determine the percent yield; to determine the production cost; to determine the shelf life; and to determine the acceptability of the powdered celery as utilized in selected Filipino dishes. Fresh celery was made into powder and utilized in selected Filipino dishes. There were four dishes used. Pork Adobo, Arrozcaldo, Potato Salad, and Iced Celery Tea. Each dish was evaluated in terms of different quality factors and general acceptability of powdered celery to know the differences among the quality factors in each dish. Based on the results of the sensory evaluation, there were no significant differences among the quality factors in each dish and the general acceptability of the product In general, the results revealed that powdered celery could enhance the flavor of Filipino dishes

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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	641.3382 Es1 2005 (Browse shelf(Opens below))		Link to resource	Room use only	R-471		00000941

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

ESCANO, KIMBERLY JOY F.; HERNANDO, MARK BRYAN A.; and MOJICA JOHANNA MAY P., Applied research Ill (General Science Curriculum),
Science High School, Cavite State University, Indang, Cavite, April 2005
PRODUCTION AND EVALUATION OF POWDERED CELERY AS FLAVOR ENHANCER IN SELECTED FILIPINO DISHES." Adviser: Mrs. Mary Jane Dones-Tepora
The study entitled "Production and Evaluation of Powdered Celery as Flavor Enhancer in Selected Filipino Dishes" was conducted at Home Economics Vocational and Technical Education Department, Laboratory Room at Cavite State University at the residence of one of the researchers at Mahabang Kahoy Cerca, Indang, Cavite from
October to December 2004
It aimed to produce powdered celery; to determine the percent yield; to determine the production cost; to determine the shelf life; and to determine the acceptability of the powdered celery as utilized in selected Filipino dishes.
Fresh celery was made into powder and utilized in selected Filipino dishes. There were four dishes used. Pork Adobo, Arrozcaldo, Potato Salad, and Iced Celery Tea. Each dish was evaluated in terms of different quality factors and general acceptability of powdered celery to know the differences among the quality factors in each dish.
Based on the results of the sensory evaluation, there were no significant differences among the quality factors in each dish and the general acceptability of the product
In general, the results revealed that powdered celery could enhance the flavor of
Filipino dishes

Submitted to the University Library R-471