000			03889nam a2200337 a 4500
003			OSt
005			20240503134621.0
008			120206s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a664.06 _bB21 2011
100		0	_aBaltazar, Connie Rose P. _eauthor _915519
245	1	0	_aAcceptability of herb-flavored sugar palm preserves / _cby Connie Rose P. Baltazar, Kieren Roevi A. Batiles and Jean Marco T. de Guzman.
260	0		_aIndang, Cavite, _c2011. _bCavite State University- Main Campus,
300			_axi, 42 p. : ill. ; 28 cm. _ccm. _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Science High School) Cavite State University
504			_aIncludes bibliographical references.
520	3		_a DE GUZMAN, JEAN MARCO T.; BALTAZAR, CONNIE ROSE P.; BATILES, KIEREN ROEVI A. Acceptability of Herb-Flavored Sugar Palm Preserves. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite, April 2011. Adviser: Prof. Fe N. Dimero. The study entitled Acceptability of Herb-Flavored Sugar Palm Preserves was conducted in Calumpang Cerca, Indang, Cavite from October to November 2010. This study was conducted to evaluate the sensory properties and level of acceptability of herb- flavored sugar palm preserves. Six treatments were used. The first treatment is the unflavored sugar palm preserves. The second treatment made use of basil (Ocimum basilicum), the third treatment used tarragon (Artemisia dracunculus), the fourth treatment used mint, the fifth treatment used rosemary (Rosmarinus officinalis) and the sixth treatment used oregano (Coleus amboinicus). All the treatments have the same proportion of sugar palm, water and sugar. Results showed that unflavored preserves appeared to be grayish in color, slightly intense in aroma and flavor, soft in texture, and acceptable in general acceptability. Basil- flavored preserves appeared to be grayish in color, intense in aroma and flavor, soft in texture and moderately acceptable in terms of general acceptability. Tarragon-flavored preserves appeared to be cream in color, moderately intense in aroma and flavor, soft in texture and highly acceptable in terms of general acceptability. Mint-flavored preserves appeared to be grayish in color, intense in aroma and flavor, soft in texture and moderately acceptable in terms of general acceptability. Rosemary-flavored preserves appeared to be grayish in color, moderately intense in aroma, intense in flavor, soft in texture and acceptable in terms of general acceptability. Oregano-flavored preserves appeared to be grayish in color, moderately intense in aroma and intense in flavor, soft in texture and moderately acceptable in terms of general acceptability. The study successfully identified and evaluated the sensory properties of the different herb-flavored sugar palm preserves, its level of acceptability has been determined and properly compared and differentiated from each other. Based on the results of the study, there are significant differences in the sensory evaluation in terms of color, aroma, flavor, and general acceptability. With respect to texture, results showed no significant differences.
541			_cSubmitted to the University Library _d05/09/2011 _eRS-610
650		0	_aFood _xOdor _92404
650		0	_aFlavoring essences _911806
650		0	_aFlavor _915521
690			_91282 _aScience High School
700			_aBatiles, Kieren Roevi A. _eauthor _915522
700			_aDe Guzman, Jean Marco T. _eauthor _915523
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f8fcda6da73d6dfbf5c803b270cb6e28 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c7979 _d7979