MARC details
| 000 -LEADER |
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| fixed length control field |
02574nam a22003733a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
UPMIN-00005875698 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240228142411.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240228b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Transcribing agency |
UPMin |
| Modifying agency |
upmin |
| 041 ## - LANGUAGE CODE |
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| 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 G38 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gaviola, Gilly Marie B. |
| Relator term |
author |
| 9 (RLIN) |
25285 |
| 245 ## - TITLE STATEMENT |
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| Title |
Substitution of banana (Musa acuminata L. ev cavendishii) flour for the production of cake-like muffins / |
| Statement of responsibility, etc. |
Gilly Marie B. Gaviola. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
61 leaves. |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
The study aimed to use banana flour as substitute to all-purpose in the production of cake-like muffins. Substitution of 20%, 30% and 40% banana flour from the total flour content of the adapted recipe was conducted. The products of the three formulation were subjected to Preference Ranking Test. to identify the most preferred formulation and to serve as the final product. Results of the sensory evaluation revealed that the product of the 20% banana flour substitution was the most preferred among the three samples. Results were significantly different from each other at 95% level of confidence through the Friedman's Test. Hence, the cake-like muffin with 20% banana flour was further subjected Consumer Acceptability Test using 9-o=point Hedonic Scale Rating. Based on the mode of responses, the final product was very much liked by the consumers in ters of its appearance, texture, flavor, aftertaste and overall acceptability. Further its desirable physical properties include brown-colored, rounded body and bell-shaped top with an average volume of 112 cm3 and a uniform cell structure. Moreover , the product contains approximately 0.58% crude fiber, 17.52% moisture and Aw of 0.84. Being an intermediate moisture food (IMF), it can be packed in polyethylene (PP) bags to preserve its quality for a longer period of time. |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Banana. |
| 9 (RLIN) |
119 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Banana flour. |
| 9 (RLIN) |
1760 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cake-like muffins. |
| 9 (RLIN) |
25286 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Muffins. |
| 9 (RLIN) |
25287 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Friedman's Test. |
| 9 (RLIN) |
25288 |
| 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 |
9-point Hedonic Scale Rating. |
| 9 (RLIN) |
1858 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Preference Ranking Test. |
| 9 (RLIN) |
1451 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Intermediate moisture food (IMF). |
| 9 (RLIN) |
25289 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Consumer Acceptabiltity Test. |
| 9 (RLIN) |
25290 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Banana flour substitution. |
| 9 (RLIN) |
25291 |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
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| 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) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |
