MARC details
| 000 -LEADER |
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| fixed length control field |
02594nam a22003133a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
UPMIN-00005875694 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240227145926.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230130b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| 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) |
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| 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 |
Dablo, Angeline P. |
| 9 (RLIN) |
1839 |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Utilization of sago (Metroxylon sagu, Rottb.) flour as substitute to wheat in the production of barquillos / |
| Statement of responsibility, etc. |
Angeline P. Dablo. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
53 leaves. |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Recent studies show that sago flour can be used to substitute wheat flour in different food processing industries. In this study, one of the goals was to determine the optimum amount of sago flour that will be used in barquillos. Three substitutions were subjected to Preference Ranking Test. The data were calculated using Friedman's Test and results showed that each sample was significantly different from each other, and thus, they were calculated. From the preliminary study 45% sago flour and 60% were not significantly different but the latter was chosen as final product formulation to lower the production cost and for optimum substitution. The final product was subjected to Consumer Acceptability Test using 9-Hedonic Scale. The data was statistically analyzed through Sign Test. The calculated P values for each attribute were less than 0.05, therefore the null hypothesis was rejected and there is sufficient evidence that the final product was within the acceptable range in the quality scale in all attributes. Standardization for cooking and baking time and for the thickness of the product were conducted. The ideal time for cooking the wafer was 70 seconds while for the baking time was 50 minutes. The average thickness of sago barquillos was 1.37 mm. Lastly, proximate analysis was performed to determine the composition present in the food sample. Based on the results, sago barquillos had approximately 3.71% moisture, and the rest as dry basis-1.95% ash, 21.99% crude fat, 0.68%fiber, 14.5% crude protein and 57,13% carbohydrates and therefore can be classified as healthy and nutritious food. |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Barquillos. |
| 9 (RLIN) |
1840 |
| 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 |
Metroxylon sagu Rottb. |
| 9 (RLIN) |
1841 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Standardization. |
| 9 (RLIN) |
1842 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Substitution. |
| 9 (RLIN) |
1843 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Wheat. |
| 9 (RLIN) |
1844 |
| 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 |
