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040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aMalinao, Meeya P.
245			_aDevelopment of smoothie using marang fruit (arthocarpus odoratissimus) / _cMeeya P. Malinao [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 65 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 48-49).
520			_aSummary: Marang (Artocarpus odoratissimus) is a fibrous plant that is found in the hilly areas of the Philippines. Many studies shows that increasing intake of plant foods with fiber like marang decrease the risk of obesity and cardiovascular diseases (Hernandez, 2010). The primary purpose of this study was to create a smoothie using marang fruit as a base with the three modifiers; iba juice,calamansi juice, and lime juice. This study further determine the general acceptability ofmarang smoothie regarding to its sensory attributes; taste, texture, and aroma. Experimental research design with researcher-made questionnaire was used to determine the general acceptability. There were 30 randomly selected students who participated in the study from a university. The statistical treatments used for analyzing the data were weighted mean and One-way ANOVA. Therefore, the optimum ratio of the most acceptable marang smoothie was 100ml of marang as a base, 50 ml of lime juice and 15 ml of sugar syrup. The theoretical nutritional content of marang are the following 32.4 g of carbohydrates; 0.8-1.7 g of protein; 0.90-1.13 g of fiber; 90.7-100.6 kcal of energy; 17mg of calcium; and 2.1 mg of iron. The most acceptable smoothie formulation as to taste was 4.17 with lime juice as modifier; as to texture was 4.43 with lime juice as modifier; as to aroma was 4.63 with lime juice as modifier. There is no significant difference between among the developed smoothie using marang as a based on its sensory attributes.
541			_xRene Osorno _yHRM and Tourism _zHRM
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aCasto, Jett M.
700			_aArnaiz, Emeluz P.
700			_aMuñez, Mary Ann L.
700			_aIsulan, Angelie C.
942			_2ddc _cTHE
998			_cmariz[new] _d04/27/2018
998			_cmariz[added] _d07/06/2018
999			_c8248 _d8248