000 03655nam a2200349 a 4500
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005 20240218083640.0
008 090108s19uu xx 00 eng d
040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a664.92
_bC47 2008
100 0 _aChua, Gemalyn M.
_914238
_eauthor
245 1 0 _aImmature jackfruit (Artocarpus heterophyllus) as meat extender in the production of burger patties /
_cby Gemalyn M. Chua, Shezel Jheanne M. Matel, and EJ Christine G. Rozul.
260 0 _aIndang, Cavite :
_bCavite State University- Main Campus,
_c2008.
300 _axiv, 60 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aResearch Study (Science Curriculum) Cavite State University.
504 _aIncludes bibliographical references.
508 _aScience High School, College of Education (CED)
520 3 _aCHUA, GEMALYN M., MATEL, SHEZEL JHEANE M., ROZUL, EJ CHRISTINE G. IMMATURE JACKFRUIT (Artocarpus heterophyllus) AS MEAT EXTENDER IN THE PRODUCTION OF BURGER PATTIES. Research Study. Science High School, Cavite State University, Indang, Cavite. April 2008. Adviser: Dr. Liza C. Costa This research study "Immature Jackfruit (Artocarpus heterophyllus) as Meat Extender in the Production of Burger Patties" was conducted at T. H. E. — Food Laboratory Room of Cavite State University Science High School. This study aimed to determine if immature jackfruit can be an acceptable meat extender in making burger patties to the experts; compare the produced burger patties using immature jackfruit with the control ones in terms of their sensory properties; determine the proportion of the ingredients that will yield the best burger patties; and to determine the degree of likeness of immature jackfruit as meat extender in making burger patties to the general consumers. Five treatments were used: To (100% pure beef); Ti (75% beef & 25% immature jackfruit); T2 (50% beef & 50% immature jackfruit); T3 (25% beef & 75% immature jackfruit) and T4 (1 0 0% immature jackfruit). The samples of burger patties were presented to the ten experts first to determine the best treatment. The statistical tools that were used in analyzing the data were one way Analysis of Variance and the Duncan Multiple Range Test (DMRT). The flavor, aroma, off-flavor, juiciness and the general acceptability of the burger patties were not significantly different from each other. The difference in the color, which showed significant difference, can be attributed to the increasing amount of immature jackfruit. Since treatment 2 which is composed of 50% beef and 50% immature jackfruit was highly accepted by the experts, other samples of this treatment were subjected into the consumer test for the degree of likeness. Consumers were composed of fifty high school students from Cavite State University Science High School. The degree of likeness evaluation showed that the burger patties with 50% beef and 50% immature jackfruit was accepted by the general consumers
541 _cSubmitted to the University Library
_d04-08-2008
_eRS-533
650 0 _aMeat
_xProcessing
_92517
650 0 _aJackfruit
_xMeat
_xProcessing
_914226
690 _aScience High School
_91282
_xScience curriculum
700 _aMatel, Shezel Jheane M.
_914239
_eauthor
700 1 _aRozul, EJ Christine G.
_eauthor
700 _aCosta, Liza C.
_eadviser
_917388
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e53099596dcbc49a1920395f4a262383
_yClick here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c7546
_d7546