| 000 -LEADER |
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| fixed length control field |
02718nam 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 |
20190716123318.0 |
| 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 |
Malinao, Meeya P. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of smoothie using marang fruit (arthocarpus odoratissimus) / |
| Statement of responsibility, etc |
Meeya P. Malinao [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 |
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| Extent |
iv, 65 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 bibliographical references (leaves 48-49). |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
Summary: Marang (Artocarpus odoratissimus) is a fibrous plant that is found in the hilly areas of the Philippines. Many studies shows that increasing intake of plant foods with fiber like marang decrease the risk of obesity and cardiovascular diseases (Hernandez, 2010). The primary purpose of this study was to create a smoothie using marang fruit as a base with the three modifiers; iba juice,calamansi juice, and lime juice. This study further determine the general acceptability ofmarang smoothie regarding to its sensory attributes; taste, texture, and aroma. Experimental research design with researcher-made questionnaire was used to determine the general acceptability. There were 30 randomly selected students who participated in the study from a university. The statistical treatments used for analyzing the data were weighted mean and One-way ANOVA. Therefore, the optimum ratio of the most acceptable marang smoothie was 100ml of marang as a base, 50 ml of lime juice and 15 ml of sugar syrup. The theoretical nutritional content of marang are the following 32.4 g of carbohydrates; 0.8-1.7 g of protein; 0.90-1.13 g of fiber; 90.7-100.6 kcal of energy; 17mg of calcium; and 2.1 mg of iron. The most acceptable smoothie formulation as to taste was 4.17 with lime juice as modifier; as to texture was 4.43 with lime juice as modifier; as to aroma was 4.63 with lime juice as modifier. There is no significant difference between among the developed smoothie using marang as a based on its sensory attributes. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
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| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Casto, Jett M. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Arnaiz, Emeluz P. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Muñez, Mary Ann L. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Isulan, Angelie C. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| Encoded by |
mariz[new] |
| Date encoded |
04/27/2018 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
mariz[added] |
| Date encoded |
07/06/2018 |
