| 000 -LEADER |
|---|
| fixed length control field |
02342nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190710152932.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190403b 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 |
Mecullar, Edlyn. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Utilization of sunflower seeds (helianthus) in making baked products / |
| Statement of responsibility, etc |
Edlyn Mecullar, June Maika Maestrado and Kathryn Nicole Calderon |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Name of publisher, distributor, etc |
University of Cebu, |
| Date of publication, distribution, etc |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 73 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 |
Theses (Degree Bachelor of Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: The sunflower (Helianthus annus L. ) is one of the four major predominant oleaginous cultures in the world, widely cultivated on the five continents. This study is to pinpoint and cast to develop a pastry products using sunflower flour (Helianthus) as the main ingredients namelycookie, cupcake, and doughnut. The study intends to prove that it can be be an alternative ingredient which provide according to its taste, aroma and texture and the significant difference among pastry products. The study used an experimental research design using researcher- made survey questionnaires, which were answered by 60 randomly selected HRM 4th year students from University of Cebu- Banilad Campus. A statistical treatment used for data analysis were weighed mean and one way ANOVA. The results show that cupcake was the most highly acceptable in taste and doughnut were the most highly acceptable in aroma and texture. The production cos of an average of cookies is ₱174.13 and for cupcake ₱195.36 and lastly for the doughnut is ₱289.95. There is no significant difference in the general acceptability among the three pastry products in terms of this sensory attributes. Therefore, the utilization of sunflower flour is possible and can be used to achieve in baking pastry products. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 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 |
Maestrado, June Maika. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Calderon, Kathryn Nicole. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Kristine[new] |
| Date encoded |
04/03/2019 |
