MARC details
| 000 -LEADER |
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| fixed length control field |
02364naa a22003133a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
UPMIN-00005875640 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230119152324.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230119b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
UPMin |
| Modifying agency |
upmin |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 090 #0 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
LG 993.5 2010 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
F62 B35 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Balaba, Rocky Jay Badilla. |
| 9 (RLIN) |
1466 |
| 245 ## - TITLE STATEMENT |
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| Title |
Utilization of sago (Metroxylon sagu Rottb.) flour as the major ingredient in processing pre-baked pie crust / |
| Statement of responsibility, etc. |
Rocky Jay Badilla Balaba. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
48 leaves. |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
This product development study was done to develop a low-cost product which is pre-baked pie crust utilizing a local raw material. sago (Metroxylon sagu Rottb.) flour. The product was prepared by substituting sago flour to wheat flour in 50:50, 75:25 and 10:0 proportions. The three formulations were then subjected to Preference Ranking Test and results showed that they are not significantly different form each other using the Friedman's Test. However, the product with 75% sago flour was selected as the final product based on the ease of preparation and higher sago flour content. The 100% sago-substituted pie crust resulted to a gluten-free product which is flaky and hardly formed a dough during processing. On the other hand, the sago flour was not totally maximized in the formulation with 50% sago flour. The final product which has an estimated cost of Php40.30% per crust was further subjected to Consumer Acceptability test using the 9-point Hedonic scale and the responses were analyzed by measuring the mode. Results showed that the panelists liked the product's appearance, texture and overall quality very much while they extremely liked its flavor and aftertaste. Based on the proximate analysis conducted, the product has 71.87% carbohydrates, 22.12% fat, 3.08% ash, 1.47% moisture content, 1.46% protein and 1.04% fiber. |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sago flour. |
| 9 (RLIN) |
1449 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Preference ranking. |
| 9 (RLIN) |
1467 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
9-point Hedonic scale |
| 9 (RLIN) |
1468 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Proximate analysis. |
| 9 (RLIN) |
1469 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pre-baked pie crust. |
| 9 (RLIN) |
1470 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Consumer Acceptability Test. |
| 9 (RLIN) |
1452 |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
|---|
| Main curriculum objective |
Undergraduate Thesis |
| Curriculum code |
FST200, |
| Source of term or code |
BSFT |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
Fi |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
UP |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |
