Optimizing pea cooking time and tomato sauce concentration for bottled pigeon pea (Cajanus sajan) in tomato sauce / (Record no. 16978)
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| 000 -LEADER | |
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| fixed length control field | 02222nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250808135234.0 |
| 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 | Beronilla,Kathleen |
| 245 ## - TITLE STATEMENT | |
| Title | Optimizing pea cooking time and tomato sauce concentration for bottled pigeon pea (Cajanus sajan) in tomato sauce / |
| Statement of responsibility, etc. | Kathleen A. Beronilla |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2021 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii,66 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 45-51. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | ABSTRACT BERONILLA, KATHLEEN A. 2021. Optimizing Pea Cooking Time and Tomato Sauce Concentration for Bottled Pigeon Pea (Cajanus cajan) in Tomato Sauce. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906, Ilocos Norte 66 Pp Adviser: Asst. Prof. Buchard B. Cutin The study aimed to optimize the processing condition of bottled pigeon pea in tomato sauce which were cooking time (30, 60, and 90 min) and tomato sauce 3 concentration 20, 30, and 40 % v/v) using 3 by 3 (32) factorial experiment in CRD using Response Surface Methodology (RSM). The sensory quality and acceptability of the product were profiled based on color, aroma, taste, pea texture, consistency, and overall acceptability. Results of Response Regression Analysis revealed that all sensory attributes except for taste and aroma were significantly affected by the linear and quadratic level of tomato sauce concentration. On the other hand, the linear level of cooking time and the cross product of cooking time and tomato sauce concentration showed significant difference for pea texture and over-all acceptability. The optimum formulation required 65 to 90 minutes cooking time and 37 to 40 % (v/v) of tomato sauce to be an acceptability rating of 2 8. Finally, the production cost following the recommended processing conditions was calculated at Php 38.57 per bottle. Keywords: bottled pigeon pea in tomato sauce, optimization, boiling time, tomato sauce concentration, 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 |
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| MMSU Main Library | MMSU Main Library | Theses and Dissertation Section | 12/07/2021 | 5692 | 5692-UThesis | 12/07/2021 | 12/07/2021 | Thesis/Dissertation | Room Use Only |