000			03051nam a22003017i 4500
003			URS
003			URS
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008			100406b xxu||||| |||| 00| 0 eng d
040			_aURS _beng _erda
041			_aeng
050	0	0	_aQK 77 _b.Ac20 2015
245			_aAcceptability of oregano (coleus aromaticus benth) as flavor in making ice cream _cJayzel G. Pilapil...[et.al].
264			_c2015
300			_a55 leaves : _billustrations ; _c28 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
502			_bThesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong.
520			_aEXECUTIVE SUMMARY: This study aimed to determine the Acceptability of Oregano (Coleus aromaticusBenth) as Flavor in Making Ice Cream. It was conducted at the University of Rizal System, Morong Campus during the school year 2015-2016. There were fifty respondents who evaluated the level of Acceptability of Oregano (Coleus aromaticusBenth) as Flavor Making Ice Cream in terms appearance, aroma, color, taste and texture. There were ten (10) college professors, twenty (20) college students, ten (10) high school students ant ten (10) elementary students, randomly selected at University of Rizal System Morong Campus. Based on the analysis of the gathered data, the following significant findings are hereby summarized. On the level of acceptability of oregano as flavor making ice cream as evaluated by elementary pupils with respect to appearance, aroma, color, taste and texture, overall weighted mean ad verbally interpreted as Very Much Accepted. On the level of acceptability of oregano as flavor in making ice cream as evaluated by high school students with respect to appearance , aroma, color, taste, and texture, overall weighted mean ad verbally interpreted as Very Much Accepted. On the level of acceptability of oregano as flavor in making ice cream as evaluated by professor with respect to appearance , aroma, color, taste, and texture, overall weighted mean ad verbally interpreted as Very Much Accepted. On the general acceptability of oregano as flavor in making ice cream as evaluated by the four groups of respondents it was found out that there is no significant difference on the acceptability of oregano as flavor in making ice cream in terms of appearance, aroma, color and texture. Likewise, in terms of taste the null hypothesis stating that, there is no significant difference on the evaluation made by the four groups of respondents was rejected. It was recommended that researchers may utilized other products or items as flavor in preparing ice cream.
650			_aColeus.
700	1		_aArabit, King Meneses S. _eauthor
700	1		_aCalleja, Alberto A. Jr. _eauthor
700	1		_aEstrella, Sean Aries C. _eauthor
700	1		_aTambongco, John Lerry C. _eauthor
856			_3Online Request for Student Unpublished Works _uhttps://forms.gle/7LqvGGkaDrUQqz429
942			_2lcc _cT
999			_c74871 _d74870