| 000 -LEADER |
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| fixed length control field |
02492nam a22002777a 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 |
20190716123953.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180429b 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 |
Daniel, Erik Louie C. |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of mocktail with guyabano or soursop leaves juice (annona muricata linn) / |
| Statement of responsibility, etc |
Erik Louie C. Daniel. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2017. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vi, 45 leaves : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| 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, 2017. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (leaves 33-34). |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
Summary: Fruits and vegetables are important elements in the health of the people for it consists of the following namely: protein, fat, carbohydrates,and mineral content. There are studies that proves, drinking the juice of a guyabano or soursop decreases the risk of having cancer, diabetes and overall mortality. The primary purpose of the study was to develop a mocktail using guyabano or soursop leaves (annonamuracatalinn) juice as a base with the selected tropical fruits as modifiers. This study utilized an experimental method to develop a healthy mocktail using guyabano or soursop leaves juice using a researcher-made questionnaire that was answered by thirty random selected participants who were determined to the general acceptability in terms of appearance, aroma,and taste. The results showed that guyabano leaves mocktail with mango and calamodin juice was found to be the most acceptable and there was no significant difference between and among the developed mocktailguyabano or soursop leaves as the base, on its sensory attributes. In preparing soursop mocktail with the tree tropical modifiers the measurement ideally the same using 100mlof guyabano leaves juice and 60ml of the three modifiers mango, pineapple and calamondin, right sweetness, the appearance was pleasing and has savory aroma. It was highly recommended that in making this moclatil the best formulation of the three modifiers was mixed with mango, totality with substance. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Deans/Chairperson |
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| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
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| Language note |
English |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
mariz[new] |
| Date encoded |
04/29/2018 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
crislyn[edited] |
| Date encoded |
06/19/2019 |
