MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02118nam a22003733a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
UPMIN-00005875683 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240227150228.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230130b |||||||| |||| 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 D33 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dacanay, Abigail P. |
| 9 (RLIN) |
1849 |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Production of jelly candy using sweet potato (Ipomoea batatas) starch / |
| Statement of responsibility, etc. |
Abigail P. Dacanay. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
72 leaves. |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Sweet potato is one of the most important food sources in the Philippines. Nowadays, the demand for sweet potato has dramatically increased with the realization of its potential for commercial applications. In this study, sweet potato starch was used as a partial substitute for cornstarch in the production of jelly candy. Four formulations, 35%, 50%, 75% and 95%, were subjected to a Preference test to determine the optimum sweet potato starch substitution. The samples with 35%, 50% and 75% substitution, which had high preference, were not significantly different from each other but were significantly different from the sample with 95% sweet potato starch substitution. Hence, the 35% further evaluated for its sensorym= physicochemical and microbial properties. In the consumer acceptance test, the sensory attributes of the jelly candy, which include the overall liking, appearance, texture, flavor and aftertaste were acceptable based on the Sign test. |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Jelly candy. |
| 9 (RLIN) |
1850 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Candies. |
| 9 (RLIN) |
1851 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sweet potatoes. |
| 9 (RLIN) |
1852 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Starch. |
| 9 (RLIN) |
1680 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Moisture sorption isotherm. |
| 9 (RLIN) |
1853 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
%SAG |
| 9 (RLIN) |
1854 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sign Test. |
| 9 (RLIN) |
1855 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sweet potato candy. |
| 9 (RLIN) |
1856 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sweet potato starch. |
| 9 (RLIN) |
1857 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
9-point Hedonic Scale Rating. |
| 9 (RLIN) |
1858 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
IMF (Intermediate Moisture Food). |
| 9 (RLIN) |
1859 |
| 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 |
