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