000			03023nam a2200337 a 4500
003			OSt
005			20230201083858.0
008			070423s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a663.64 _bD59 2006
100		0	_aDimero, Paolo N. _eauthor _932355
245	1	0	_aSensory properties and market acceptability of nata de coco preserved in kaong syrup / _cby Paolo N. Dimero, Jamaica V. Quinones, Malkiel Joshua C. Santos.
260	0		_aIndang, Cavite: _bCavite State University- Main Campus, _c2006.
300			_axiv, 39 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Appllied Research IV - - General Science Curriculum) Cavite State University.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_aDIMERO, PAOLO N.; QUINONES, JAMAICA V.; SANTOS, JOSHUA C; Cavite State University, Indang, Cavite. "Sensory Properties and Market Acceptability of Nata de Coco Preserved in Kaong Syrup" Adviser: Prof. Fe N. Dimero The study was conducted to determine the sensory properties and market acceptability of nata de coco preserved in kaong syrup. Specifically, it aimed to evaluate the sensory properties of nata de kaong preserved in kaong syrup in terms of color; to compare the sensory properties of nata de coco preserved in kaong syrup with nata de coco preserved in cane syrup; and to determine market acceptability of nata de coco preserved in kaong syrup. Two nata de coco samples were evaluated in the study; nata de coco preserved in sugar cane syrup and nata de coco preserved in kaong syrup. In terms of color, nata de coco preserved in kaong syrup was yellowish in color. The sample appeared to be comparable to nata de coco preserved in sugar cane syrup in terms of sweetness, sourness and texture. In terms of general acceptability, nata de coco preserved in sugar cane syrup was more acceptable than nata de coco preserved in kaong syrup. The yellow color of the nata de coco preserved in kaong syrup greatly affected its general acceptability. Market study using 100 consumer respondents indicates fair to high degree of likeness toward the nata de coco preserved in kaong syrup. Majority of the respondents believed that the sample can be produced in a large scale for local and export consumption. Majority of the respondents are willing to buy nata de coco preserved in kaong syrup at the price of nata de coco preserved in cane syrup.
541			_cSubmitted to the University Library _d _eR-498
650		0	_aNata de coco _91329
690			_91282 _aScience High School _xGeneral Science Curriculum
700	1		_aQuinones, Jamaica V. _922111 _eauthor
700			_aSantos, Malkiel Joshua C. _eauthor _932356
700			_aDimero, Fe N. _eadviser _93600
856			_yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c968 _d968