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Kamias (Averroh bilimbi, Linn.) as powdered food ingredient / by Christine Mariz C. Gonzales and Annalyn C. Rodil.

By:

Gonzales, Christine Mariz C [author]

Contributor(s):

Rodil, Annalyn C [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2002.Description: xi, 62 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.1 G58 2002

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: GONZALES, CHRISTINE MARIZ C.; RODIL, ANNALYN C., General Science Curriculum, Cavite State University, Indang, Cavite. KAMIAS (Averrhoa bilimbi, Linn.) AS POWDERED FOOD INGREDIENT. Adviser: Mrs. Matea Alvyn H. Trinidad and Prof. Dulce Ramos. The study was conducted to produce powdered food ingredient from kamias; to determine the percent yield of powdered kamias obtained from the matured kamias; to determine the effects of utilizing the powdered ingredient to foods and to determine the acceptability of the powdered ingredient to the local market. Two treatments were used: Knorr Sampaloc (Ti), Powdered kamias ingredient (Tz). The effects of such treatments were evaluated and compared. The results of the study revealed that T;, (powdered kamias ingredient) and T2, (Knorr Sampaloc) have no significant differences with each other.

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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	664.1 G58 2002 (Browse shelf(Opens below))		Link to resource	Room use only	R-403		00000877

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

Includes bibliographical references.

Science High School, College of Education (CED)

GONZALES, CHRISTINE MARIZ C.; RODIL, ANNALYN C., General Science Curriculum, Cavite State University, Indang, Cavite. KAMIAS (Averrhoa bilimbi, Linn.) AS POWDERED FOOD INGREDIENT. Adviser: Mrs. Matea Alvyn H. Trinidad and Prof. Dulce Ramos.

The study was conducted to produce powdered food ingredient from kamias; to determine the percent yield of powdered kamias obtained from the matured kamias; to determine the effects of utilizing the powdered ingredient to foods and to determine the acceptability of the powdered ingredient to the local market.

Two treatments were used: Knorr Sampaloc (Ti), Powdered kamias ingredient (Tz). The effects of such treatments were evaluated and compared.

The results of the study revealed that T;, (powdered kamias ingredient) and T2, (Knorr Sampaloc) have no significant differences with each other.

Submitted to the University Library R-403