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040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aLasco, Japhet Q.
245			_aDevelopment of Fresh White Margarine Using Coconut (Cocos Nucifera) Milk / _c Japhet Q. Lasco, [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv,81 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, 2016.
504			_aIncludes references and appendices.
520			_aSummary: The coconut milk is widely used in tropical cuisines. The rich taste and creamy texture make it an ideal base for soups, stews and curries. This non-diary milk can be used as a substitute not only for drinking, but also in cooking and baking. The primary purpose of the study was develop a fresh white margarine using coconut milk. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the fresh white margarine based on its sensory attributes: appearance, texture, and taste. Statistical treatments used for the data analysis were weighted mean and one-way ANOVA. There were 78 randomly selected participants from Barangay, Cotcot, Sitio Dao, Purok Saging, Liloan, Cebu. In making the fresh white margarine, the ingredients are coconut milk varies and has a significant difference based on its sensory attributes. Therefore, the best optimum ratio of 1 cup coconut milk, two tablespoon of distilled vinegar, and two teaspoons of salt was the most acceptable formulation in making fresh white margarine since it produced the most pleasant appearance, the right consistency in texture, and had a distinct zesty taste.
541			_xChristopher Biore _yBusiness and Accountancy _zBSBA-Marketing Management
546			_aEnglish
700			_aPedraza, Samantha Jane V.
700			_aMinoza, Vera Pualyn L.
700			_aPondoc, Carla Monique P.
700			_aYsulan, Marjurin M.
942			_2ddc _cTHE
998			_cHannah[new] _d04/17/2018
999			_c8181 _d8181