Development of Mussels (Perna Viridis) into various dishes / Deym B. Dela Peña, Jasper Benedict V. Pascual and Krisostomo N. Ygot.
Material type:
TextPublisher: Cebu City : University of Cebu, 2018Description: iv, 60 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Mussels are shellfish, commonly found in seafood dishes and distinctive for their oblong shell shape. They comprise several groups of clams. Mussels can be found in lakes, ponds, rivers, and steams around the world. This study aims to develop mussels into various dishes. It also intended to determine the general acceptability rate of mussels into various dishes according to its taste, texture and aroma and appearance and the significant difference between and among the develop mussels into various dishes. The inputs are the ingredients used in the development of mussels, procedures of cooking the various dishes in Lot 1 (Adobo), Lot 2 (Patty) and Lot 3 (Paklay). This study utilized an experimental research designed using mussels into various dishes. The researchers made questionnaire and were distributed to the 50 randomly selected Criminology students from the University of Cebu- Banilad Campus. The result shows that Lot 1 which is the adobo mussel was highly acceptable because it blends the taste of the ingredients. There is no significant difference between and among the mussel dishes created, Therefore, the developed mussels into various dishes are alternative product than the commercial product available in the market because it can give nutritional value regarding health benefits.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Thesis
|
Periodicals | T Y49de 2018 (Browse shelf) | Not for loan | 3UCBL000025323 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: Mussels are shellfish, commonly found in seafood dishes and distinctive for their oblong shell shape. They comprise several groups of clams. Mussels can be found in lakes, ponds, rivers, and steams around the world. This study aims to develop mussels into various dishes. It also intended to determine the general acceptability rate of mussels into various dishes according to its taste, texture and aroma and appearance and the significant difference between and among the develop mussels into various dishes. The inputs are the ingredients used in the development of mussels, procedures of cooking the various dishes in Lot 1 (Adobo), Lot 2 (Patty) and Lot 3 (Paklay). This study utilized an experimental research designed using mussels into various dishes. The researchers made questionnaire and were distributed to the 50 randomly selected Criminology students from the University of Cebu- Banilad Campus. The result shows that Lot 1 which is the adobo mussel was highly acceptable because it blends the taste of the ingredients. There is no significant difference between and among the mussel dishes created, Therefore, the developed mussels into various dishes are alternative product than the commercial product available in the market because it can give nutritional value regarding health benefits.
HRM
There are no comments on this title.