Production of vacuum-fried wax gourd (Benincasa hispida (Thun.) Cogn.) with varied frying time and temperature / (Record no. 16975)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01967nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250808135133.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211207b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MMSU |
| Transcribing agency | ULS |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Morales,Ariel D. |
| 245 ## - TITLE STATEMENT | |
| Title | Production of vacuum-fried wax gourd (Benincasa hispida (Thun.) Cogn.) with varied frying time and temperature / |
| Statement of responsibility, etc. | Ariel D. Morales |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2021 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii,58 leaves ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliography: leaves 39-43. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | ABSTRACT MORALES ARIEL D. 2021. Production of Vacuum-Fried Wax Gourd (Benincasa hispida (Thun.) Cogn.) With Varied Frying Time and Temperature. Undergraduate Thesis. College of Agriculture Food and Sustainable Development Mariano Marcos State University, City of Batac 2906 Ilocos Norte. 58 pp. Adviser: Asst. Prof. Buchard B. Cutin The study was conducted to optimize the processing conditions of vacuum-fried wax gourd which are frying time (15, 20, and 25 min) and frying temperature (75,80, 85°C). This was done following the 3 by 3 (32) factorial experiments in Completely Randomized Design (CRD) using Response Surface Methodology (RSM). Color, aroma, taste, crispiness and oiliness were the sensory parameters assessed. The sensory evaluation adapted Incomplete Block Design or (IBD). Each treatment was evaluated by 32 panelists. The results of Response Regression Analysis revealed that both frying temperature and frying time significantly affected all sensory and general acceptability of the product. Based on the result, an acceptability rating of s7 to all sensory attributes will be obtained when the wax gourd will be vacuum-fried in temperatures between 75°C to 82°C and frying time between 15 to 18 min. Keywords: vacuum frying, wax gourd, optimization, Response Surface Methodology |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Thesis/Dissertation |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Inventory number | Barcode | Date last seen | Price effective from | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| MMSU Main Library | MMSU Main Library | Theses and Dissertation Section | 12/07/2021 | 5690 | 5690-UThesis | 12/07/2021 | 12/07/2021 | Thesis/Dissertation | Room Use Only |