| 000 | 02643nam a22003377a 4500 | ||
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| 003 | OSt | ||
| 005 | 20240902082316.0 | ||
| 008 | 240523b |||||||| |||| 00| 0 eng d | ||
| 040 | _cCavite State University - Main Campus Library | ||
| 041 | 0 | _aeng | |
| 082 | 0 | 4 |
_a641.865 _bR81 2023 |
| 100 |
_aRoxas, John William R. _945784 _eauthor |
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| 245 | 1 | 0 |
_aSensory characterization of banana cake using banana (Musa acuminata balbisiana) flour / _cby John William R. Roxas. |
| 260 |
_aIndang, Cavite : _bCavite State University- Main Campus, _c2023 |
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| 300 |
_axii, 86 pages : _billustrations ; _c28 cm. |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 500 | _aThesis (Bachelor of Science in Food Technology) Cavite State University. | ||
| 504 | _aIncludes bibliographical references. | ||
| 508 | _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. | ||
| 520 | 3 | _aROXAS, JOHN WILLIAM, RANCES. SENSORY CHARACTERIZATION OF BANANA CAKE USING BANANA (Musa acuminata balbisiana) FLOUR. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. January 2023. Adviser: Eufemio G. Barcelon, PhD The thesis was conducted at Cavite State University, Indang, Cavite from November 2020 to November 2022. The thesis focused on the sensory characterization, processing of banana flour, Physico-chemical analysis, and general acceptability, specifically in determining the color, aroma, off-odor, off-flavor, texture, mouthfeel, and its general acceptability to the consumer. Cavite State University conducted a physicochemical analysis to determine the pH and ash content. There were no statistically significant differences in color, aroma, off-odor, or off-flavor, according to the findings. In the actual sensory evaluation, texture and mouthfeel are statistically different from the control treatment and the other treatments. In terms of general acceptability, there are no statistically significant differences between the control and experimental treatments. | |
| 541 |
_cSubmitted to the University Library _dFebruary 16, 2023 _eT-9443 |
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| 650 | 0 |
_aSensory evaluation _92448 |
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| 650 | 0 |
_aBanana flour _926443 |
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| 650 | 0 |
_aIngredient substitution _945010 |
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| 690 |
_aBachelor of Science in Food Technology _92168 |
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| 700 |
_aBarcelon, Eufemio G. _94815 _eadviser |
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| 856 |
_y Click here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1fdf0a49c32ebcf68857a018490e984f |
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| 942 |
_2ddc _cMAN |
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_c63971 _d63971 |
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