| 000 -LEADER |
|---|
| fixed length control field |
02330nam a2200313 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716125054.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180417b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lasco, Japhet Q. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of Fresh White Margarine Using Coconut (Cocos Nucifera) Milk / |
| Statement of responsibility, etc |
Japhet Q. Lasco, [and four others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2016. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv,81 leaves : |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 501 ## - WITH NOTE |
|---|
| With note |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes references and appendices. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: The coconut milk is widely used in tropical cuisines. The rich taste and creamy texture make it an ideal base for soups, stews and curries. This non-diary milk can be used as a substitute not only for drinking, but also in cooking and baking. The primary purpose of the study was develop a fresh white margarine using coconut milk. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the fresh white margarine based on its sensory attributes: appearance, texture, and taste. Statistical treatments used for the data analysis were weighted mean and one-way ANOVA. There were 78 randomly selected participants from Barangay, Cotcot, Sitio Dao, Purok Saging, Liloan, Cebu. In making the fresh white margarine, the ingredients are coconut milk varies and has a significant difference based on its sensory attributes. Therefore, the best optimum ratio of 1 cup coconut milk, two tablespoon of distilled vinegar, and two teaspoons of salt was the most acceptable formulation in making fresh white margarine since it produced the most pleasant appearance, the right consistency in texture, and had a distinct zesty taste. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
BSBA-Marketing Management |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pedraza, Samantha Jane V. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Minoza, Vera Pualyn L. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pondoc, Carla Monique P. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ysulan, Marjurin M. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Hannah[new] |
| Date encoded |
04/17/2018 |
