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Production and evaluation of pomelo candies / by Alona Mae P. Baltazar, Jean Darlene R. Penus, and Roniel A. Rosarda.

By:

Baltazar, Alona Mae P [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: xi, 43 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.8 B21 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: BALTAZAR, ALCONA MAE P., PENUS, JEAN DARLENE R., ROSARDA, RONIEL A., " PRODUCTION AND EVALUATION OF POMELO CANDIES" Research Study, Applied Research III (General Science Curriculum), Cavite State University, College of Education, Indang, Cavite. April 2009, Adviser: Dr. Ma. Agnes P. Nuestro. The study entitled " Production and Evaluation of Pomelo Candies" was conducted to produce and evaluate candies out of pomelo pith. It was also conducted to identify the best treatment for pomelo peelings in making candies and to evaluate its sensory attributes including color, taste, texture and general acceptability. The candy making was conducted at Alulod, Indang, Cavite while the evaluation was conducted at Cavite State University- Science High School. The study had three treatments. In treatment 1, the pomelo pith was cooked fresh, in treatment 2, the pomelo pith was cooked after drying in room temperature for one week, and in treatment 3, pomelo pith was cooked after sun drying for one week. The data were subjected to the Analysis of Variance (ANOVA). The differences in treatment means were compared using Duncan's Multiple Range Test (DMRT). The results of the evaluation showed that Treatment 3 in which the pomelo pith was sundried for one week, was the best treatment. Therefore, it was concluded that the dried peelings of pomelo are better ingredient in making candy than fresh peelings.

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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	641.8 B21 2009 (Browse shelf(Opens below))		Link to resource	Room use only	RS-562		00007654

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

BALTAZAR, ALCONA MAE P., PENUS, JEAN DARLENE R., ROSARDA, RONIEL A., " PRODUCTION AND EVALUATION OF POMELO CANDIES" Research Study, Applied Research III (General Science Curriculum), Cavite State University, College of Education, Indang, Cavite. April 2009, Adviser: Dr. Ma. Agnes P. Nuestro.
The study entitled " Production and Evaluation of Pomelo Candies" was conducted to produce and evaluate candies out of pomelo pith. It was also conducted to identify the best treatment for pomelo peelings in making candies and to evaluate its sensory attributes including color, taste, texture and general acceptability. The candy making was conducted at Alulod, Indang, Cavite while the evaluation was conducted at Cavite State University- Science High School. The study had three treatments. In treatment 1, the pomelo pith was cooked fresh, in treatment 2, the pomelo pith was cooked after drying in room temperature for one week, and in treatment 3, pomelo pith was cooked after sun drying for one week. The data were subjected to the Analysis of Variance (ANOVA). The differences in treatment means were compared using Duncan's Multiple Range Test (DMRT). The results of the evaluation showed that Treatment 3 in which the pomelo pith was sundried for one week, was the best treatment. Therefore, it was concluded that the dried peelings of pomelo are better ingredient in making candy than fresh peelings.

Submitted to the University Library 04-16-2009 RS-562