000 | 03013nam a22003257a 4500 | ||
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003 | OSt | ||
005 | 20190716125818.0 | ||
008 | 180417b xxu||||| |||| 00| 0 eng d | ||
040 |
_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad |
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100 | _aYamamoto, Kaori M. | ||
245 |
_aDevelopment of calabash (Crescentia cujete) mocktail / _cKaori M. Yamamoto [and four others]. |
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260 |
_aCebu City : _c2016. _bUniversity of Cebu, |
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300 |
_aiv,79 leaves : _billustrations [some colors] ; |
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336 |
_2rdacontent _atext |
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337 |
_2rdamedia _aunmediated |
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338 |
_2rdacarrier _avolume |
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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 boiled, 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 are 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 pomelo juice, and 15ml honey (mocktail 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 30ml of guyabano juice. The theoretical nutritional values of the calabash were the following: 18.61g Carbohydrate; 8.38g Protein; 59.86g Sucrose; 25.09g Fructose; 18.24g Galactose; 7.88mg Iron; and 59.77mg Sodium. The most acceptable mocktail with regards to appearance for mocktail 1 was lot 1. For 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, 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 |
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546 | _aEnglish | ||
700 | _aJudilla, Roselyn M. | ||
700 | _aMoca, Princess Myle B. | ||
700 | _aPiner, Sean Phillip M. | ||
700 | _aNuela, Paler P. | ||
942 |
_2ddc _cTHE |
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998 |
_cHannah[new] _d04/17/2018 |
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998 |
_cCharmaine[edited] _d06/22/2019 |
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_c8182 _d8182 |