Development of an "iba" (averrhoa bilimbi) mocktail / Stephen Dan Belciña [and four others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2016Description: 67 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Since mocktails contain no alcohol, people of all ages can enjoy them.
This study is entitled: Development of "iba" (averrhoa bilimbi) mocktail. With the three modifiers: pomelo juice, sugarcane juice and corn juice that can be added to the usual mocktail existing in the market. It utilized the experimental research design using researcher- made questionnaire. Samples of the mocktail were administered to thirty (30) health conscious people as participants from a subdivision in a highly urbanized city. The weighted mean, analysis of variance (ANOVA), and significant differences in acceptability levels were used as statistical treatment to analyses the data. The results on the optimum ratio of developing iba mocktail as base are the following: 60 ml iba juice, 50 ml pomelo juice and 30 ml honey (mocktail 1); for mocktail 2, 60 ml iba juice, 50 ml sugar cane juice and 20 ml honey and for mocktail 3, 60 ml iba juice, 50 ml corn juice and 40 ml honey. The direct material cost of the mocktail 1 was P 29.25 which was the most expensive formulation; mocktail 2 was P 22.65 which was the cheapest formulation and for mocktail 3 the cost was P 24.69. The results further showed that the most acceptable formulation was mocktail 2 (iba juice, sugarcane juice and honey) in terms of appearance, aroma, and taste. In addition, there was no significant difference between and among the three modifiers. The researchers recommend further in depth research on using "averrhoa bilimbi" as a mocktail utilizing various local fruits and juices that are found in the Philippines.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Thesis
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Periodicals | T M53de 2016 (Browse shelf) | Not for loan | 3UCBL000025093 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 45-49).
Summary: Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Since mocktails contain no alcohol, people of all ages can enjoy them.
This study is entitled: Development of "iba" (averrhoa bilimbi) mocktail. With the three modifiers: pomelo juice, sugarcane juice and corn juice that can be added to the usual mocktail existing in the market. It utilized the experimental research design using researcher- made questionnaire. Samples of the mocktail were administered to thirty (30) health conscious people as participants from a subdivision in a highly urbanized city. The weighted mean, analysis of variance (ANOVA), and significant differences in acceptability levels were used as statistical treatment to analyses the data. The results on the optimum ratio of developing iba mocktail as base are the following: 60 ml iba juice, 50 ml pomelo juice and 30 ml honey (mocktail 1); for mocktail 2, 60 ml iba juice, 50 ml sugar cane juice and 20 ml honey and for mocktail 3, 60 ml iba juice, 50 ml corn juice and 40 ml honey. The direct material cost of the mocktail 1 was P 29.25 which was the most expensive formulation; mocktail 2 was P 22.65 which was the cheapest formulation and for mocktail 3 the cost was P 24.69. The results further showed that the most acceptable formulation was mocktail 2 (iba juice, sugarcane juice and honey) in terms of appearance, aroma, and taste. In addition, there was no significant difference between and among the three modifiers. The researchers recommend further in depth research on using "averrhoa bilimbi" as a mocktail utilizing various local fruits and juices that are found in the Philippines.
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