000			02507nam a22003137a 4500
003			OSt
005			20190716124735.0
008			180418b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aJorquia, Nikki Karen C.
245			_aDevelopment of healthy sauce products using hevi fruit (spondias dulcis) / _cNikki Karen C. Jorquia [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 80 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 bibliographical references (leaves 43-44).
520			_aSummary: Hevi is an edible fruit, containing a fibrous pit, known as a good source of vitamins and minerals. It is present in the Philippines, but underutilized. The primary purpose of this study is to develop three sauce products using hevi fruits. This study intended to determine the proportions, costs, nutritional value, level of satisfaction, and the significant difference of the developed sauce products using hevi fruit. This study utilized an experimental research design using a researcher-made questionnaire to test the satisfactory level of the sauces based on sensory attributes: aroma, taste, and appearance. The thirty purposively selected participants were from different restaurants in Cebu City. The statistical methods used for analyzing the data were weighted mean an dthe one way ANOVA. The results showed that barbecue sauce, which has a proportion of 400 grams hevi fruits, was significantly preferred by the participants, compared to vinaigrette and mustard. in other words, the difference between aroma, taste, and appearance of three sauces was significant. Moreover, the average cost of the barbecue sauce was Php 20.55 per jar of 500 grams. Therefore, it is concluded that the sauce products using hevi fruit are affordable. Finally, this study promotes the development of sauce products using hevi fruit to increase awareness to the general consumers.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aMatondo, Shenette Mae A.
700			_aVerdida, Tanya Thea C.
700			_aGaviola, Ronna V.
700			_aLim, Kyung Eun,
942			_2ddc _cTHE
998			_cmariz[new] _d04/18/2018
999			_c8186 _d8186