Potential and acceptability of Kamias flower (averrhoa bilimbi linn) Butterfly Pea Tea flower (clitoria ternatea linn) and Squash (Cucurbita) as natural food colorant / Everlyn A. Abad...[and four others].
Material type:
TextPublication details: ©2018.Description: xiii, 93 leaves : illustrations (some colour) ; 28 cmContent type: - text
- still image
- unmediated
- volume
- BSE-TLE .Ab116p 2018
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Theses and dissertations
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Taytay College Library Undergraduate Theses | Reference | BSE-TLE .Ab116p 2018 (Browse shelf(Opens below)) | 1 | Not for loan | URSTAY-T208 |
Thesis Bachelor of Secondary Education Major in Technology and Livelihood Education University of Rizal System - Taytay 2018
Includes bibliographical references.
The study focused on the Potential and Acceptability of Kamias Flower (Averrhoa bilimbi linn,) Butterfly Pea Tea Flower (Clitoria ternatea linn,) and Squash (Cucurbita) as Natural Food Colorant. The study was conducted during the School Year 2017-2018. The experiment was conducted at University of Rizal System Taytay Campus due to the availability of the ingredients and tools needed.
The product was evaluated by the two groups of respondents which consist of fifteen cookery teachers and fifteen NC II Holder. The finish product was evaluated in terms of Color, Taste and Aroma.
To determine the level of Potential and Acceptability of Kamias Flower (Averrhoa bilimbi linn,) Butterfly Pea Tea (Clitoria ternatea linn,) and Squash (Cucurbita) as Natural Food Colorant in terms of color, taste and aroma was used to determine the Significant Difference on the level of Potential and Acceptability of Kamias Flower (Averrhoa bilimbi linn,) Butterfly Pea Tea Flower (Clitoria ternatea linn,) and Squash (Cucurbita) as Natural Food Colorant as evaluated by the two groups of respondents with respect of color, taste and aroma.
On the level of Potential and Acceptability of Kamias Flower (Averrhoa bilimbi linn.) Butterfly Pea Tea Flower (Clitoria ternatea linn.) and Squash (Cucurbita) as Natural Food Colorant as evaluated by the two groups of respondents in Fresh and Dry of Kamias in terms of Color which obtained a computed sig. value is .96 which is verbally interpreted as No Significant. Followed by Taste with a computed sig. value of 854 which is verbally interpreted as No Significant. Third is Aroma with a computed sig. value of .786 which is verbally interpreted as No Significant.
On the level of Potential and Acceptability of Kamias Flower (Averrhoa bilimbi linn,) Butterfly Pea Tea Flower (Clitoria ternatea linn,) and Squash (Cucurbita) as Natural Food Colorant as evaluated by the two groups of respondents in Fresh and Dry of Butterfly Pea Tea Flower in terms of Color which obtained a computed sig. value is .545 which is verbally interpreted as No Significant. Followed by Taste with a computed sig. value of 601 which is verbally interpreted as No Significant. Third is Aroma with a computed sig. value of .557 which is verbally interpreted as No Significant.
On the level of Potential and Acceptability of Kamias Flower (Averrhoa bilimbi linn,) Butterfly Pea Tea Flower (Clitoria ternatea linn) and Squash (Cucurbita) as Natural Food Colorant as evaluated by the two groups of respondents in Fresh and Dry of Squash in terms of Color which obtained a computed sig. value is 013 which is verbally interpreted as Significant. Followed by Taste with a computed sig. value of .039 which is verbally interpreted as Significant. Third is Aroma with a computed sig. value of 686 which is verbally interpreted as No Significant.
Based on the evaluation of the two groups of respondents on the of Potential and Acceptability of Kamias Flower (Averrhoa bilimbi linn,) Butterfly Pea Tea Flower (Clitoria ternatea linn,) and Squash (Cucurbita) as Natural Food Colorant it was proven that there is no significance difference in Fresh and Dry of Kamias Flower and Butterfly Pea Tea Flower in terms of Color, Taste and Aroma but in Fresh and Dry of Squash there is significance difference in terms in Color and Taste in which the Aroma has no significance difference.
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