| 000 -LEADER |
|---|
| fixed length control field |
02163nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716130126.0 |
| 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 |
Buhay, Patricia Ann S. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of breadnut (artocarpus camansi) seeds into desserts / |
| Statement of responsibility, etc |
Patricia Ann S. Buhay [and three others]. |
| 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, 79 pages : |
| 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 references (leaves 60-63). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Breadnut seed is found to be rich in protein, minerals, and amino acids. The primary purpose of this study is to develop breadnut seeds as the main ingredient that encourages people to prepare desserts using healthy ingredients. The experimental design method was used through a self-made questionnaire that was answered by 70 selected tourism students of University of Cebu-Banilad campus. The general acceptability of desserts using breadnut seeds was calculated using the weighted mean and analysis of variance (ANOVA) was used to test the significant difference between and among the developed pastry comparing to its taste, texture, appearance, and aroma. The result shows that the dessert product made of breadnut seeds was rated highly acceptable regarding its taste, texture, appearance, and aroma. There is no significant difference between and among dessert products regarding its sensory attributes. In conclusion, breadnut seeds can be a based ingredient in every dessert product which could be lead to a healthier diet. |
| 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 |
Masuta, Anchiela E. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Herbieto, Jerrald C. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cortes, Loriene F. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
angel[new] |
| Date encoded |
04/29/2018 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
crislyn[edited] |
| Date encoded |
06/19/2019 |
