000 | 03287nam a2200325 a 4500 | ||
---|---|---|---|
003 | OSt | ||
005 | 20230301142756.0 | ||
008 | 120206s19uu xx 00 eng d | ||
040 | _cCvSU Main Campus Library | ||
041 | 0 | _aeng | |
082 | 0 | 4 |
_a641.86 _bT73 2011 |
100 | 0 |
_aTrinidad, Paula Gabrielle H. _915528 _eauthor |
|
245 | 1 | 0 |
_aAcceptability of Aguinaldo blend-flavored ensaymada / _cby Paula Gabrielle H. Trinidad and Vianca Angelica P. Vidallon. |
260 | 0 |
_aIndang, Cavite : _c2011. _bCavite State University- Main Campus, |
|
300 |
_axi, 55 pages : _ccm. _billustrations ; |
||
336 |
_2rdacontent _atext |
||
337 |
_2rdamedia _aunmediated |
||
338 |
_2rdacarrier _avolume |
||
500 | _aResearch Study (Science High School) Cavite State University | ||
504 | _aIncludes bibliographical references. | ||
508 | _a Science High School, College of Education (CED) | ||
520 | 3 | _a TRINIDAD, PAULA GABRIELLE H. and VIDALLON, VIANCA ANGELICA P. Acceptability of Aguinaldo Blend-flavored Ensaymada. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Editha G. Reyes. The study entitled "Acceptability of Aguinaldo Blend-flavored Ensaymada" was conducted at Cavite State University — Science High School from September 2010 to January 2011. Generally, the study aimed to produce Aguinaldo Blend-flavored ensaymada. Specifically, the study aimed to 1) determine the sensory characteristics of enssaymada in terms of a) aroma, b) color, c) taste, and d) texture; 2) determine the most acceptable coffee bread treatment of Aguinaldo Blend-flavored ensaymada; and 3) determine the level of consumer acceptability of Aguinaldo Blend-flavored ensaymada. Three different treatment combinations used in the study were: Treatment 1 (60 gms Aguinaldo blend + 240 ml of water), Treatment 2 (120 gms Aguinaldo blend + 240 ml of water) and Treatment 3 (240 gms Aguinaldo blend + 240 ml of water). The three treatment combinations of Aguinaldo Blend-flavored ensaymada were evaluated by 12 panelists. The best treatment chosen by the panelists was evaluated by 100 consumers which were randomly selected. The results of the evaluation of the panelists were analyzed using the Friedman test, and finally subjected to consumer acceptability. Based on the results of this study, Treatment 3 (240 gms Aguinaldo blend + 240 ml Of water) ranked the highest in terms of color, taste and aroma while Treatment I (60 gms Aguinaldo blend + 240 ml of water) ranked first in terms of the fluffiness. In the general acceptability, Treatment 3 (240 gms Aguinaldo blend + 240 ml of water) still ranked the highest but statistical analysis showed that the three treatments are not significantly different from each other. | |
541 |
_cSubmitted to the University Library _d05/09/2011 _eRS-624 |
||
650 | 0 |
_aCooking (Kalamay na puti) _915529 |
|
690 |
_91282 _aScience High School |
||
700 |
_aVidallon, Vianca Angelica P. _eauthor _915530 |
||
700 |
_aReyes, Editha R. G. _eadviser _913031 |
||
856 |
_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=618931ca99051e1064960a537f8628a8 _yClick here to view thesis abstract and table of contents |
||
942 |
_2ddc _cMAN |
||
999 |
_c7981 _d7981 |