000			02983nam a22003137a 4500
003			OSt
005			20190716125940.0
008			190518b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aYamamoto, Kaori M.
245			_aDevelopment of Calabash (crescentia cujete) mocktail / _cKaori M. Yamamoto,[and four others].
260			_aCebu City : _bUniversity of Cebu, _c2016.
300			_aiv, 79 leaves : _billustrations and maps ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management)-- University of Cebu- Banilad, 2016.
504			_aIncludes bibliographical references (leaves 57-59).
520			_aSummary: The calabash fruit has its fresh calabash meat tastes like guyabano and has a mixture of sweet and sour taste, but when bioled, it tastes bitter like wine. The primary purpose of this study was to develop a mocktail using calabash (Crescentia cujete) extract as a base with the juices: guyabano, pomelo, and jackfruit as modifiers and honey as the sweetener. The study utilized the experimental research design using researcher-made questionnaire. There were 30 randomly selected participants who participated in the study from a university. One-way ANOVA and the weighted mean were used as a statistical treatment. It was found out that the most acceptable optimum ratio in developing a mocktail using calabash extract as the base was to make use of 60ml calabash extract, 30ml guyabano juice, and 15ml honey (mocktail 1); 50ml calabash extract, 30ml pomelo juice. and 15ml honey (movktail 2); and 45ml calabash extract, 30ml jackfruit juice, and 15ml honey (mocktail 3). For mocktail 3, lot 1 was found out to be the most expensive formulation of P25.80 that contains 60ml of calabash extract and 30ml of jackfruit juice while for mocktail 1, lot 1 was the cheapest formulation of P21.76 that contains 60ml of calabash extract and 30 ml of guyabano juice. The theoretical nutritional values of the calabash were the following: 18.61g Carbohydrates; 8.38g Protein; 59.86g Sucrose; 25.09g Fructose; 18.24g Galactose; 7.88mg Iron; and 59.77mg Sodium. The most acceptable mocktail 2, lot 2 was the most acceptable with regards to aroma and taste. Further, there was no significant difference between and among calabash (Crescentia cujete) mocktail and commercial mocktail regarding appearance, aroma, and taste. In developing calabash mocktail, it is ideal to make use of 50ml of calabash extract, 30ml of pomelo juice, and 10ml of honey as the sweetener.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aJudilla, Roselyn M.
700			_aMoca, Princess Myle B.
700			_aPaler, Nuela P.
700			_aPiner, Sean Phillip M.
942			_2ddc _cTHE
998			_cLery[new] _d05-18-2019
999			_c10163 _d10163