Submitted to: Mrs. Bernadette Anuat (Adviser) Submitted by: Victoria Bea Lizarondo John Mark Guimba Marinette Duma Maiko Mahilum Prince Cedee Sambrano Abstract At our community‚ lot of Filipinos love street foods. Whenever food carts pass by and they hear it‚ they will immediately call it so they could by some. But because we know that these street foods are not nutritious‚ our group thought of making a street food out of a vegetable. The researchers thought of using
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chesa‚ a fruit often discarded by many most especially among children. The study was conducted to find out the sensory evaluation and proximate analysis of chesa fruit cookies. Specific objectives are: 1. To determine the level of acceptability of the chesa fruit cookies with the following treatments: T1- 50g of chesa fruit + basic ingredients‚ T2- 100g of chesa fruit + basic ingredients and T3- 150g of chesa fruit + basic ingredients‚ in terms of the following parameters: color‚ texture
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in the level of acceptability of the Squash Ice cream and the commercial ice cream in terms of palatability‚ taste and texture. The following were the conclusions based on the results and findings of the study. 1. Results showed that Treatment 1 yielded the best ice cream. 2. Squash Ice cream is a nutritive source of ice cream; it is acceptable in terms of palatability‚ taste‚ and texture. 3. There was a significant difference in the level of acceptability of the three treatments
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ELECTRIC AIR – COOLER MADE OUT OF IMPROVISED MATERIALS ERIC YANCY ESTRABO ANALYN JOY TRAGICO SYDNEY GRACE BICOMONG DASMARIÑAS NATIONAL HIGH SCHOOL SSC GRADE 9 MENDELEEV SY 2014 - 2015 ELECTRIC AIR – COOLER MADE OUT OF IMPROVISED MATERIALS A Science Investigatory Project Submitted to Mrs. Luzviminda M. Bago As a Requirement in the Subject Research I By: Sydney Grace Bicomong Analyn Joy Tragico Eric Yancy Estrabo Dasmariñas National High School Special Science Curriculum February
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(Jerry E (Ernesto Ordoñez‚ Moving Malunggay‚ Philippine Daily Inquirer‚ October 19‚ 2007) (Julie Edgar‚ Health Benefits of Green Tea‚ WebMD‚ February 25‚ 2008) Unpublished Books/Thesis Asilio‚ John Paul B‚ Hernandez‚ Marielle S‚ Manahan‚Yvette C‚ Acceptability of Mint-Chili Flavored Green Tea among Selected 4th Year Students of Trinity University of Asia.(Quezon City: Trinity University of Asia‚ October 2008)
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mushroom soup prepared from oven dried powder was the most acceptable as it was darker and more attractive. However‚ Muyanja et al. (2014) supported the result in this study‚ whom indicated that there was not significantly different on the colour acceptability of mushroom soup that prepared sun-dried and oven dried powder even the colour was ranged from light cream to
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of the study was to develop sweet potato cookies. Specifically‚ it sought to (a) evaluate the sensory qualities of sweet potato cookies in terms of appearance‚ odor texture and taste. (b) determine the most suitable treatment based on general acceptability. (c) determine if there is a significant difference on the proximate composition between control and the most acceptable treatment in terms of moisture‚ ash‚ crude fat‚ and protein. (d) determine production cost analysis of the most acceptable
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1 Introduc tion The use of internet sources for academic study has become very common over the last decade. This has led to considerable discussion on the acceptability of texts found on websites. 1.1 Background As use of the internet has grown‚ so has its use as a research tool. However‚ not all websites are appropriate for academic study. This is because it is very much easier to publish on the internet than in traditional print form. More importantly‚ as Hartman & Ackermann (2005
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Chapter 1 INTRODUCTION Wine is an alcoholic beverage produced through the partial or total fermentation of grapes‚ other fruits and plants such as berries‚ apples‚ cherries‚ dandelions elder berries ‚ palm and rice can also be fermented. Grapes belong to the botanical family vitaceae of which there are many species. The species that are most widely used in wine production are Vitislabrusca and specially Vitisvinefara‚ which has long been the most widely used wine grape throughout the world
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Nutritional qualities of dehydrated sapota Divya‚ A. R.‚ Manjunath‚ V.‚ Usha Ravindra Department of Agricultural Engineering‚ UAS‚ Bangalore-65 ABSTRCT To standardize a recipe for the preparation of sapota candy‚ the fruit was steeped in three different combinations of sugar syrup concentrations (20/30/400Brix‚ 30/40/500Brix and 40/50/600Brix) for osmotic concentration. The osmosed sapota slices were then dried at two different temperatures 55 and 600C. It was observed that candy product processed
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