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| 003 | OSt | ||
| 005 | 20190716123953.0 | ||
| 008 | 180429b xxu||||| |||| 00| 0 eng d | ||
| 040 |
_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad |
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| 100 | _aDaniel, Erik Louie C. | ||
| 245 |
_aDevelopment of mocktail with guyabano or soursop leaves juice (annona muricata linn) / _cErik Louie C. Daniel. |
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| 260 |
_aCebu City : _c2017. _bUniversity of Cebu, |
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| 300 |
_avi, 45 leaves : _billustrations ; |
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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, 2017. | ||
| 504 | _aIncludes bibliographical references (leaves 33-34). | ||
| 520 | _aSummary: Fruits and vegetables are important elements in the health of the people for it consists of the following namely: protein, fat, carbohydrates,and mineral content. There are studies that proves, drinking the juice of a guyabano or soursop decreases the risk of having cancer, diabetes and overall mortality. The primary purpose of the study was to develop a mocktail using guyabano or soursop leaves (annonamuracatalinn) juice as a base with the selected tropical fruits as modifiers. This study utilized an experimental method to develop a healthy mocktail using guyabano or soursop leaves juice using a researcher-made questionnaire that was answered by thirty random selected participants who were determined to the general acceptability in terms of appearance, aroma,and taste. The results showed that guyabano leaves mocktail with mango and calamodin juice was found to be the most acceptable and there was no significant difference between and among the developed mocktailguyabano or soursop leaves as the base, on its sensory attributes. In preparing soursop mocktail with the tree tropical modifiers the measurement ideally the same using 100mlof guyabano leaves juice and 60ml of the three modifiers mango, pineapple and calamondin, right sweetness, the appearance was pleasing and has savory aroma. It was highly recommended that in making this moclatil the best formulation of the three modifiers was mixed with mango, totality with substance. | ||
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_xRene Osorno _yHRM and Tourism _zHRM |
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| 546 | _aEnglish | ||
| 942 |
_2ddc _cTHE |
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| 998 |
_cmariz[new] _d04/29/2018 |
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| 998 |
_ccrislyn[edited] _d06/19/2019 |
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_c8254 _d8254 |
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