Development of Guso as a main ingredient in various main dishes / Mary Christ'l S. Bailado [and three others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2018Description: 53 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Eucheuma is the dominant species of seaweed in the country. Eucheuma alvarezii (cottonii type) known a guso is commercially cultivated in the country. The study aimed to utilized guso as a main ingredient in making three guso dishes and specifically, aimed to determine the acceptability of the three guso dishes being rated by the respondents. The researchers prepared a total number of 66 questionnaires for the total number of students from BSBA department after the questionnaires been collected, tabulated and tallied in ANNOVA One- way to determine the acceptability results between and among the three guso dishes. Based on the findings the three dishes were rated moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable to taste and preference of the participants.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T B15de 2018 (Browse shelf) | Not for loan | 3UCBL000025319 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: Eucheuma is the dominant species of seaweed in the country. Eucheuma alvarezii (cottonii type) known a guso is commercially cultivated in the country. The study aimed to utilized guso as a main ingredient in making three guso dishes and specifically, aimed to determine the acceptability of the three guso dishes being rated by the respondents. The researchers prepared a total number of 66 questionnaires for the total number of students from BSBA department after the questionnaires been collected, tabulated and tallied in ANNOVA One- way to determine the acceptability results between and among the three guso dishes. Based on the findings the three dishes were rated moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable to taste and preference of the participants.
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