| 000 -LEADER |
|---|
| fixed length control field |
02840nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190711152854.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180705b 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 |
Cang, Edralyn. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Pastry product using a squash / |
| Statement of responsibility, etc |
Maria Lourdes Batuigas [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 |
v, 63 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- 2016. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (leaves 44-46). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Squash is known as a good source of vitamin A, as well as significant amounts of vitamins C, E, B6, niacin, and thiamin. In terms of minerals, squash contains "luteun" which prevents cataract. The primary purpose of this study was to develop a pastry product using the mixture of squash and flour. This study utilize an experimental research design using a research-made questionnaire to test the acceptability of the pastry product based on the perception of the visually impaired persons to its taste, texture, aroma and color. The results showed that the formulation which contains 100 grams of all purpose flour and 100 grams of boiled mashed squash was the most acceptable in terms of taste, texture, aroma and color. It shows that there is no significant difference between and among the developed squash pastry product. The total cost of the pastry product in the most acceptable formulation is P 118.00 which was lot 3; but the cheapest formulation was Lot 2 with 75 grams of flour and 100 grams mashed squash. The optimum ratio of the most highly acceptable formulation was 100 grams of flour, 100 grams of mashed squash, 5 tablespoon of sugar 3/4 tablespoon of yeast, 2 pieces egg, 2 teaspoon butter, 2 teaspoon butter, 2 teaspoon vanilla extract, 2 teaspoon milk, 1/4 teaspoon cinnamon. It is also found out that squash is rich in vitamin A (340-7800 IU), C (6-12mg.), and phosphorous (21-38 mg.). It is concluded that the best formulation for pastry product using 100 grams mashed squash and 100 grams of flour due to it has the right amount of sweetness; the texture is perfectly tender; the appearance is pleasing to the eyes and it has a savory aroma. It is recommended that squash can be used as an alternative of flour in baking a pastry product. |
| 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 |
Bontuyan, Charmaine. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Batuigas, Maria Lourdes. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tresana, Dave. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ursal, Yuland Frederick. |
| 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 |
07/05/2018 |
