| 000 -LEADER |
|---|
| fixed length control field |
02548nam a2200313 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230306115949.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| 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 |
Climaco, Bernabe. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Sweet potato (ipamoea batatas) as an alternative to flour in baking products / |
| Statement of responsibility, etc |
Bernabe Climaco, Jaica Manigos, Jason Karl Cavalida and Charvanni Buenaobra. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2018. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 62 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 |
|---|
| 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, 2018. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (leaves 39-40). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: The sweet potato, (ipomoea batatas), is a dicotyledonous plant that belongs to the bindweed or morning glory family, canvolvulaceae. A sweet potato can be considered as an excellent novel source of natural health promoting compounds, like B-carotene and anthocyanins, for the functional food market. This study aims to use sweet potato as an alternative to flour in baking products. The study intended to determine the general acceptability of sweet potato flour based on its sensory attributes regarding its taste, aroma, texture,and color. The researcher selected seventy evaluators from grade 11 senior high school of University of Cebu- Banilad. This study utilized an experimental research design using the researcher-made questionnaire to test the general acceptability of sweet potato flour. Statistical treatments used for data analysis were weighted mean one way ANOVA. The results showed that lot 2 which is the bronwnie with 1 cup of sweet potato flour was highly acceptable because it has the best formulation of sweet potato with the rest of the ingredients and with an average cost of Php 298.00. There is no significant difference between and among the baked products made from sweet potato.The study concluded that the best formulation in making a brownie contained 1 cup of sweet potato flour that makes it highly acceptable to the customers. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Manigos, Jaica. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cavalida, Jason Karl. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Buenaobra, Charvanni. |
| 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 |
