| 000 -LEADER |
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| fixed length control field |
02780nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190715111107.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180427b 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 |
Patindo, Nika, |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Jackfruit seed (artocarpus heterophyllus lam) flavored spaghetti / |
| Statement of responsibility, etc |
Nika Patindol [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, 58 pages : |
| 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 (Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: Chapter I The problem and its scope -- Chapter II Presentation, analysis and interpretation of data -- Chapter III Summary of findings, conclusions and recommendations. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Jackfruit is an excellent fruit which is edible and can be cooked and eaten fresh or preserved in myriad ways. It has reported that it contain antioxidant prenylflavones. The nutritious seeds are boiled or roasted and eaten like chestnut and were found to be rich in proteins and carbohydrates. The primary purpose of this study was to develop jackfruit seed flavored spaghetti according to its sensory attributes. This study used an experimental method in developing the jackfruit seed flavored spaghetti in lot 1, lot 2, and lot 3. A modified questionnaire was used to determine the general acceptability of the developed jackfruit seed flavored spaghetti. Statistical treatments used for data analysis were weighted mean and one-way ANOVA. A total of 50 fourth-year BSHRM students were the selected participants. The findings showed that the optimum formulation ratio of 1/2-cup dried ground jackfruit seed and 1-cup of all-purpose flour was the most acceptable. A 100g of jackfruit seed contains proteins 5.60 g, fat 0.60 g, carbohydrates 34.90 g, fiber 1.40 g, ash 1.30 g, and moisture 57.60 g. There is no significant difference between and among the various formulation of spaghetti using jackfruit seed as flavoring. The general acceptability in developing jackfruit seed flavored was highly acceptable to the general consumers. In developing the spaghetti with jackfruit seed as flavoring, it is ideal to make use of 1 cup of flour and 1/2 cup of jackfruit seed. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
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| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Añavesa, Rachel Joy, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bonganciso, Alyssa. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ersan, Mylene. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fabroa, Susan. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| Encoded by |
angel[new] |
| Date encoded |
04/27/2018 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Kristine[edited] |
| Date encoded |
04/08/2019 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Charmaine[edited] |
| Date encoded |
06/21/2019 |
