000 02632nam a2200289 a 4500
003 OSt
005 20240503094925.0
008 070420s19uu xx 00 eng d
040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a641.86
_bB63 1995
100 1 0 _aBobadilla, Ethel Joy Dimero
_eauthor
245 1 0 _aSelection of antioxidant suitable for the preservation of Kalamay-Buna /
_cby Ethel Joy Dimero Bobadilla.
260 0 _aIndang, Cavite:
_bDon Severino Agricultural College,
_c1995.
300 _a124 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aResearch Study (Agricultural Science Curriculum) Don Severino Agricultural College.
504 _aIncludes bibliographical references.
520 3 _a BOBADILLA, ETHEL JOY D., Applied Research IV (Agricultural Seience Curriculum), Don Severino Agricultural College, Indang, Cavite, “SELECTION OF ANTIOXIDANT SUITABLE FOR THE PRESERVATION OF KALAMAY-BUNA” . Adviser: Mrs. Julia U. Razon A Study entitled “Selection of Antioxidant Suitable for the Preservation of Kalamay-Buna" was conducted at the researcher's residence from September 25, 1994 to October 5, 1994, to select an antioxidant that is best suitable in preserving “Kalamay- Buna". Quality attributes of three types of Kalamay-Buna with shredded young coconut were evaluated for ten days through a sensory evaluation. The total plate count of the samples on each day was also determined. There were two treatments used namely Kalamay-Buna with Butylated Hydroxyanisole (BHA) as treatment 1 and Kalamay-Buna with Butylated Hydroxytoluene (BHT) as treatment °2. Kalamay-Buna without antioxidant was also used as control Which served as the basis of comparison. The two treatments were found to be equally effective in preserving the texture, strength of kalamay flavor and after taste of the samples. Data gathered also revealed the effectiveness of the two antioxidants in hindering the development of rancidity within the samples and in givin the samples a more acceptable taste for a longer period of time. Antioxidants were also found to be ineffective in controlling the growth of microorganisms on the samples.
541 _cSubmitted to the University Library
_d
_eR-207
650 _aDesserts.
_94762
690 _91282
_aScience High School
_xAgricultural Science Curriculum
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=a34e62cc16c3cfa9ec2ffe1bdef7f371
_yClick here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c704
_d704