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003			OSt
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008			180426b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aCamaligan, Jessabel,
245			_aDevelopment of chico into sausages / _cJessabel Camaligan, [and four others].
260			_aCebu City : _c2017. _bUniversity of Cebu,
300			_aiv,48 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, 2017.
504			_aIncludes bibliographical references (leaves 32-34).
520			_aSummary: Sapodilla (Manilkara zapota) belongs to the plant family Sapotacae, locally known as Sapota or chico. The primary purpose of this research is to develop chico into sausages as a substitute for meat in the traditional means of making sausage or chorizo. First this study compared the corresponding costs in producing both chico and traditional sausage. Then, the study employed the experimental method in determining the acceptability of chico sausage with regards to its taste,texture,and aroma. The experimentation utilized a researcher-made questionnaire. The participants of this study were the fifteen randomly selected meat vendors and fifty-five meat consumers from a public market in Barangay Talamban Cebu City. Lastly, statistical treatments were used for data analysis.These are the weighted mean and Tukey's HSD Post Hoc test. In the chico sausages that has 150 g of chico, it has the total cost of P47.42 with a cost per serving that yields 15 g is P15.81. The meat sausage which uses 75g of ground lean pork and ground pork fat and has a total cost of P60.92 and a cost per serving that also yields 50 g is P20.31. The theoretical nutritional value of a 100 g of chico are the following: 73.7 g of water, 108 kcal of energy, 0.5 g of protein, 0.9 g o of fat, 24.5 g of carbohydrates, 7.3g of dietery fiber, 0.4 g of ash, 37 mg of calcium, 9 mg of phosphorous, 1.0 mg of iron, O g of retinol, 60 g of carotene, 10 g of total vitamin A, 0.01 mg of thiamine, 0.01 mg of riboflavin,and 28 mg of ascorbic acid. The chico sausage, which was rated as highly acceptable, required fewer ingredients and is less costly compared to the traditional meat sausage. The study concluded that the chico sausage is highly acceptable and captures the taste of the potential market.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aRosauro, Cheene,
700			_aNellas, Jean E.
700			_aBaguio,Ruzhel,
700			_aRosel, Dave,
942			_2ddc _cTHE
998			_cmariz[new] _d04/26/2018
999			_c8242 _d8242