MARC details
| 000 -LEADER |
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| fixed length control field |
02144nam a22003013a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
UPMIN-00006023626 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240228140325.0 |
| 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 |
|---|
| 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 2011 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
F62 F66 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Flores, Noeme D. |
| Relator term |
author |
| 9 (RLIN) |
25274 |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of fruit-flavored nipa (Nypa fruticans Wurmb.) alcoholic drinks / |
| Statement of responsibility, etc. |
Noeme D. Flores. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2011 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
77 leaves. |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2011 |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
This study was conducted to develop a fruit-flavored alcoholic drinks from nipa (Nypa fruticans Wurmb.) vodka by infusing some of the abundant fruits of Mindanao. In this study, guyabano and pomelo were utilized. Per fruit, three formulations were prepared with varying fruit percentage to vodka (15%, 30%, 45%) and period of infusion (3,8 and 14 days). These samples were subjected to a series of preference ranking tests to determine the final formulation. Friedman's test results showed that for guyabano, the vodka that contained 45% fruit and infused for 8 days was the most preferred formulation. While the vodka with 15% fruit and infused for 6 days was the most preferred for pomelo. In the consumer acceptability test of these final products, results of the Sign test indicated that their sensory attributes which include the appearance, flavor, aroma, astringency and overall acceptability were accpatble to its potential consumers. The physicochemical characteristics of the fianl products were as follows : for guyabano flavor, the alcohol content is 5%, pH is 4.3073, TSS is 10,73 Brix and TTA (citric acid) is 0.410%; for pomelo flavor, the alcohol content is 20%, pH is 4.0550, TSS is 9.033 Brix and 0.266% for TTa (citric acid). |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nipa vodka. |
| 9 (RLIN) |
25275 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Guyabano. |
| 9 (RLIN) |
25276 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pomelo. |
| 9 (RLIN) |
25277 |
| 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 |
Consum |
| 9 (RLIN) |
25278 |
| 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 |
