000			02718nam a2200301 a 4500
003			OSt
005			20230301140617.0
008			051221s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a641.3382 _bAc20 2013
100			_919089 _aAmbat, Jo V. _eauthor
245	1	0	_aAcceptability of avocado smooth using young coconut and lacatan as flavor enhancer / _cby Jo V. Ambat
260	0		_aIndang, Cavite : _c2013. _bCavite State University- Main Campus,
300			_axii, 49 pages : _c28 cm. _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study ( BS Hotel and Restaurant Management ) Cavite State University
504			_aIncludes bibliographical references.
508			_aCollege of Education (CED)
520	3		_aThis study entitled "Acceptability of Avocado Smoothie using Young Coconut and Lacatan Banana as Flavor Enhancer" was conducted at Cavite State University, Indang, Cavite from November 2012 to October 2013. Generally, this aimed to develop avocado smoothie with enhancer: young coconut meat and lakatan banana. It is also aimed to determine the sensory qualities of Avocado Smoothie using young coconut meat and lacatan banana as flavor enhancer in terms of color, aroma, taste, and consistency; determine which flavor enhancer of avocado smoothie is more acceptable between young coconut meat and lakatan banana in preparation of avocado smoothie, determine the general acceptability of the more acceptable flavor enhancer and determine production cost of acceptable Avocado Smoothie. Young Coconut Meat and Lakatan Banana were used as enhancer in the production of avocado smoothie. The study was composed of the following treatments: Treatment 1, with 75 percent Avocado and 25 percent Young Coconut Meat and Treatment 2, with 75 percent Avocado and 25 percent Lakatan Banana. Result of sensory evaluation of Avocado Smoothie Using Young Coconut Meat and Lakatan Banana revealed that there were significant differences among the two treatments in terms of color, aroma, taste, consistency, and general acceptability. Treatment l, which is 75 percent Avocado and 25 percent Young Coconut Meat obtained the most acceptable treatment as perceived by the panelists.
541			_cSubmitted copy to the University Library. _d04/24/2014 _eRS-717
650		0	_aFlavorings _xFood _919090
690			_91875 _aBachelor of Science in Hotel and Restaurant Management
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=9a620310d8f1f4be2134286dafcda70e _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
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