Acceptability of bitter gourd (momordica charantia, linn) as an added flavor in making leche flan (Record no. 493)
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| 000 -LEADER | |
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| fixed length control field | 03667nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | URS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220117113542.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170724b xxu||||| |||| 00| 0 eng d |
| 040 ## - | |
| -- | URS |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QK 495 |
| Item number | .Ac169 2016 |
| 245 ## - TITLE STATEMENT | |
| Title | <a href="Acceptability of bitter gourd (momordica charantia, linn) as an added flavor in making leche flan">Acceptability of bitter gourd (momordica charantia, linn) as an added flavor in making leche flan</a> |
| Statement of responsibility, etc | Annie May F. Talavera... [et.al]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 58 leaves : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 502 ## - DISSERTATION NOTE | |
| Degree type | Thesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | EXECUTIVE SUMMARY: This study was entitled "Acceptability of Bitter Gourd (Momordicacharantia) as an Added Flavor in making Leche Flan". This study aimed to make leche flan out of bitter gourd, calculating the level of acceptability of bitter gourd in making leche flan as evaluated by the URSM Laboratory, college students, and CIT professors. It determined the significant difference on the level of acceptability of bitter gourd leche flan as evaluated by the respondents in terms of the given variables. As revealed by the (3) groups of respondents in terms of color, college students, ranked first with a weighted mean of 4.45, interpreted as very much accepted. CIT professors ranked second which obtained a weighted mean of 4.30, and verbally interpreted as very much accepted. URSM Laboratory students ranked third, which obtained a weighted mean of 3.90 and verbally interpreted as very much accepted. In terms of aroma CIT professors ranked first with a weighted mean of 4.70 and verbally interpreted as very much accepted. College student ranked second with an obtained weighted mean of 4.40 and verbally interpreted as very much accepted. URSM Laboratory students ranked third with a weighted mean of 4.20 and verbally interpreted as very much accepted. In terms of Texture College student ranked first with a weighted mean of 4.45 verbally interpreted as very much accepted. URSM laboratory students and CIT professors got a weighted mean of 4.20 interpreted as very much accepted. In terms of taste/flavor College students ranked first which obtained a weighted mean of 4.60 and verbally interpreted as very much accepted. CIT professors ranked second which obtained a weighted mean of 4.60 and verbally interpreted as very much accepted. URSM laboratory ranked third with a weighted mean of 4.20 with a verbal interpretation of very much accepted. In terms of characteristics CIT professors ranked first which obtained a weighted mean of 8.0 and verbally interpreted as liked very much. College students ranked second which obtained a weighted mean of 7.75 verballyinterpreted as liked moderately. URSM Laboratory students ranked third which obtained a weighted mean of 7.70 verbally interpreted as liked moderately. The computed Sig-value on the level of acceptability of bitter gourd leche flan as evaluated by the respondents in terms of color, aroma, flavor and texture of the prepared leche flan has no significant difference. Therefore, the hypothesis is accepted, except the taste/flavor that there is significant difference which is rejected. As a result of the foregoing findings and conclusion, the following recommendations were offered: the flavor of the prepared bitter gourd leche flan should enhanced; bitter gourd leche flan should be kept refrigerated, and further studies should be conducted using other characteristics and variables. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Momordica charantia. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Gloria, April Rose C. |
| Relator term | author |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nicolas, Hennessy C. |
| Relator term | author |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Vallesteros, Rica Mae L. |
| Relator term | author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Theses and dissertations |
| Withdrawn status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Reference | Morong College Library | Morong College Library | 07/24/2017 | QK 495 .Ac169 2016 | URSMOR-CL-004642 | 07/24/2017 | 1 | 02/27/2019 | Theses and dissertations |