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003 | OSt | ||
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 |
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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. |
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_aIndang, Cavite : _bCavite State University- Main Campus, _c2008. |
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300 |
_axiv, 60 pages : _billustrations ; _c28 cm. |
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_2rdacontent _atext |
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_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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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 | |
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_cSubmitted to the University Library _d04-08-2008 _eRS-533 |
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_aMeat _xProcessing _92517 |
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_aJackfruit _xMeat _xProcessing _914226 |
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_aScience High School _91282 _xScience curriculum |
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_aMatel, Shezel Jheane M. _914239 _eauthor |
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_aRozul, EJ Christine G. _eauthor |
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_aCosta, Liza C. _eadviser _917388 |
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_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e53099596dcbc49a1920395f4a262383 _yClick here to view thesis abstract and table of contents |
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_2ddc _cMAN |
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_c7546 _d7546 |