Nutritional value and acceptability of pandesal fortified with saluyot (Record no. 75366)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02549nam a22002777i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | URS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240416181619.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190322b ||||| |||| 00| 0 eng d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 043 ## - GEOGRAPHIC AREA CODE | |
| Geographic area code | a-ph-- |
| 050 10 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX531 |
| Item number | .Au79 2014 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Austria, Genesis B, |
| Relator term | author |
| 245 ## - TITLE STATEMENT | |
| Title | Nutritional value and acceptability of pandesal fortified with saluyot |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | November 2014 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 48 leaves : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm |
| 336 ## - CONTENT TYPE | |
| Source | rda content |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rda media |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Source | rda carrier |
| Carrier type term | volume |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis |
| Degree type | Bachelor of Science of Biology |
| Name of granting institution | University of Rizal System-Morong. |
| Year degree granted | 2014 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | EXECUTIVE SUMMARY: The study was conducted at the University of Rizal System-Morong during the school year 2014-2015 and the actual making of pandesal bread was conducted at Layunan Binangonan Rizal from August to November 2014. The study aimed to determine the Nutritional Value and Acceptability of Pandesal Fortified with Saluyot (Chorchorus olitorius Linn.) leaves. The indigenous vegetable saluyot was collected, cleaned, air dried and powdered and added to the mixture of the ingredients of pandesal. Pandesal bread was subjected to nutritional analysis at the food testing center of Ateneo de Manila University. Also, it underwent acceptability test through taste test. The study used the descriptive method in determining the nutritional values and acceptability of fortified pandesal with saluyot. Descriptive analysis was used to determine the nutritional values of fortified pandesal in terms of soluble dietary fiber, insoluble dietary fiber and vitamin A. mean and standard deviation were used to find out the level of acceptability of fortified pandesal with saluyot in terms of palatability, aroma, mouth feel and taste. The findings revealed that an increase in grams of saluyot leaves in pandesal caused an increase in nutrient contents of fortified pandesal. The results from the gathered data revealed that the fortified pandesal bread is accepted and can be introduced as bread just like the common pandesal bread being sold in the bakeries. It is recommended to commercialize the fortified pandesal and subject it into further nutritional analysis. Fortification of other indigenous vegetables is also highly recommended. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food--Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Nutrition |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Linga, Emma E. |
| Relator term | degree supervisor |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Online Request for Student Unpublished Works |
| Uniform Resource Identifier | <a href="https://forms.gle/7LqvGGkaDrUQqz429">https://forms.gle/7LqvGGkaDrUQqz429</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Theses and dissertations |
No items available.