Development of healthy sauce products using hevi fruit (spondias dulcis) / Nikki Karen C. Jorquia [and four others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2016Description: iv, 80 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Hevi is an edible fruit, containing a fibrous pit, known as a good source of vitamins and minerals. It is present in the Philippines, but underutilized. The primary purpose of this study is to develop three sauce products using hevi fruits. This study intended to determine the proportions, costs, nutritional value, level of satisfaction, and the significant difference of the developed sauce products using hevi fruit. This study utilized an experimental research design using a researcher-made questionnaire to test the satisfactory level of the sauces based on sensory attributes: aroma, taste, and appearance. The thirty purposively selected participants were from different restaurants in Cebu City. The statistical methods used for analyzing the data were weighted mean an dthe one way ANOVA. The results showed that barbecue sauce, which has a proportion of 400 grams hevi fruits, was significantly preferred by the participants, compared to vinaigrette and mustard. in other words, the difference between aroma, taste, and appearance of three sauces was significant. Moreover, the average cost of the barbecue sauce was Php 20.55 per jar of 500 grams. Therefore, it is concluded that the sauce products using hevi fruit are affordable. Finally, this study promotes the development of sauce products using hevi fruit to increase awareness to the general consumers.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Thesis
|
Periodicals | T J76de 2016 (Browse shelf) | Not for loan | 3UCBL000022249 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 43-44).
Summary: Hevi is an edible fruit, containing a fibrous pit, known as a good source of vitamins and minerals. It is present in the Philippines, but underutilized. The primary purpose of this study is to develop three sauce products using hevi fruits. This study intended to determine the proportions, costs, nutritional value, level of satisfaction, and the significant difference of the developed sauce products using hevi fruit. This study utilized an experimental research design using a researcher-made questionnaire to test the satisfactory level of the sauces based on sensory attributes: aroma, taste, and appearance. The thirty purposively selected participants were from different restaurants in Cebu City. The statistical methods used for analyzing the data were weighted mean an dthe one way ANOVA. The results showed that barbecue sauce, which has a proportion of 400 grams hevi fruits, was significantly preferred by the participants, compared to vinaigrette and mustard. in other words, the difference between aroma, taste, and appearance of three sauces was significant. Moreover, the average cost of the barbecue sauce was Php 20.55 per jar of 500 grams. Therefore, it is concluded that the sauce products using hevi fruit are affordable. Finally, this study promotes the development of sauce products using hevi fruit to increase awareness to the general consumers.
HRM
English
There are no comments on this title.