000			03054nam a2200349 a 4500
003			OSt
005			20221015090659.0
008			120110s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a641.815 _bC86 2011
100		0	_aCrizaldo, Adrienne Bianca Dominique H. _eauthor _915463
245	1	0	_aProduction of coffee tarts from Arabica and Liberica and their blends / _cby Adrienne Bianca Dominique H. Crizaldo, Krizzia Niña C. Olaso and Czarina Valerie N. Vidallo.
260	0		_aIndang, Cavite : _c2011. _bCavite State University- Main Campus,
300			_axiv, 32 pages : _c28 cm. _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Science High School) Cavite State University
504			_aIncludes bibliographical references.
508			_aScience High School
520	3		_aCRIZALDO, ADRIENNE BIANCA DOMINIQUE H., OLASO, KRIZZIA NINA C., VIDALLO, CZARINA VALERIE N. Production of Coffee Tarts from Arabica and Liberica and Their Blends A.Y. 2010-2011. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Myleen P. Legaspi. The study was conducted at the Home Economics, Vocational and Technical Education Department (HEVTED), Technology and Home Economics Room (THE) and Science High School Chemistry Lab in Cavite State University. It aimed to determine the sensory properties of the coffee tart; to determine which treatment is the most acceptable for the coffee tart; and to determine the level of consumer's acceptability of the coffee tart. The coffee tarts were first evaluated by 15 experts from the HEVTED in order to determine the best treatment. Then the best treatment was tested by 100 respondents to evaluate its consumer acceptability. The data collected from the sensory evaluation of the experts were analyzed using Friedman Test. Significant results were further computed to get the mean. Based on the data gathered, the results showed that T4 (25% Arabica and 75% Liberica) is the best treatment and was rated as an "acceptable" coffee tart in terms of its sensory properties and general acceptability as evaluated by the experts. Thus, it was then subjected to consumer acceptability and revealed that T4 (25% Arabica and 75% Liberica) was perceived as "acceptable" in aroma, color, flavor, texture and general acceptability.
541			_cSubmitted to the University Library _d05/09/2011 _eRS-621
650		0	_aBaking _94770
650		0	_aCoffee tarts _929596
690			_91282 _aScience High School
700			_aOlaso, Krizzia Niña C. _eauthor _915464
700			_aVidallo, Czarina Valeria N. _eauthor _915465
700			_aLegaspi, Myleen P. _eadviser _926612
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=6f1ccd4219433c6e78599fb381e8422a _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c7951 _d7951