000			02907nam a2200289 4500
003			OSt
005			20191218210203.0
008			191218b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aSeracarpio, Alona Jean E.,
245			_aDevelopment of oyster mushroom (Pleurotus ostreatus) as main ingredient in various dishes / _cAlona Jean E. Seracarpio, Arjie S. Otero and Christian Jhon G. Catane.
260			_aCebu City, Philippines : _b[Publisher not identified], _cc2019.
300			_aiv, 78 leaves :
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, 2019.
505			_aContents: Chapter I. The Problem and its Scope -- Chapter II. Presentation, Analysis and Interpretation of data -- Chapter III. Summary, Findings, Conclusions and Recommendations.
520			_aSummary:Oyster mushroom or Pleurotus ostreatus are edible fungi, which is cultured worldwide, specifically in India, Europe, Africa and Southeast Asia. They are delicate and sensitive, and they start degenerating the day after its harvest. It is sold in small piles or per kilo at the market. Nutritionally, oyster mushroom has a unique flavor and aromatic properties, and it is considered to be rich in protein, fiber, carbohydrates, minerals, vitamins, and low-fat contents. The objective of this study is to develop siomai, burger patty and adobo using the oyster mushroom as the main ingredient. General acceptability of the developed products using oyster mushroom based on its sensory attributes, taste, appearance, aroma and texture were also determined. This study used the experimental research design using the researcher-made questionnaire to test the acceptability. Fifty participants were chosen from the College of Hotel and Restaurant Management of the University of Cebu - Banilad, to participate in the study. The statistical treatment uses for data analysis were weighted mean, simple percentage, ANOVA, and chi-square. The cost of the Oyster Mushroom dishes was: P292.97 for siomai, while the patty was P411.11 and adobo was P310.88. The findings show that the developed oyster mushroom dishes are found highly acceptable according to its sensory attributes (Taste, Appearance, Aroma and Texture). Burger Patty has the highest acceptance rate among the dishes regarding its sensory attributes. Based on the formulated dishes, there is a slightly significant difference in each dish using the oyster mushroom as the main ingredient.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aOtero, Arjie S.,
700			_aCatane, Christian Jhon G.,
942			_2ddc _cTHE
998			_cJanine [new] _d12/18/2019
999			_c10987 _d10987