Effects of concentration on the acceptability of dinengdeng with instant seasoning mix / (Record no. 16985)
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| 000 -LEADER | |
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| fixed length control field | 02569nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250808135425.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211209b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MMSU |
| Transcribing agency | ULS |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Tapon,Shayne Lyka D. |
| 245 ## - TITLE STATEMENT | |
| Title | Effects of concentration on the acceptability of dinengdeng with instant seasoning mix / |
| Statement of responsibility, etc. | Shayne Lyka D. Tapon |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2021 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvi, 50 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 28-32 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | ABSTRACT TAPON, SHAYNE LYKA D. 2021. Effects of Concentration on the Acceptability of Dinengdeng Infused with Instant Seasoning Mix. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University. City of Batac 2906 Ilocos Norte 51pp. Adviser: Prof. Efren T. Renon, Jr. The study was conducted to formulate an instant seasoning mix for an Ilocano dish dinengdeng using freeze drying method. Specifically, it was conducted to: 1) determine the water activity; 2) measure the acceptability of the product relative to concentration through sensory evaluation, and 3) determine the cost production to its target consumers. It was conducted at the Food Products and Innovation Center, Science and Technology Park of the Mariano Marcos State University, City of Batac, Ilocos Norte, from March to September 2021. Dinengdeng infused with formulated instant dinengdeng seasoning mix were prepared and evaluated using three treatments: CI (1.8%), C2 (2.2%), and C3 (2.6%). Thirty untrained panelists were asked to evaluate the products using a 9-point Hedonic scale scorecard to describe the color, aroma, taste, and the overall acceptability. The water activity result of the formulated IDSM confirmed that the product is at stable shelf-life and of acceptable level based on the standards for microbial test. The study shows that concentration level of formulated instant dinengdeng seasoning mix significantly affect (p<0.05) the sensory acceptability of the food products. The results further revealed that among the treatments, the dinengdeng with the highest concentration (2.6%) of the formulated seasoning mix was the most acceptable among the panelists (n=30). The calculated production cost is Php 136.22 per 125g produce which may be more costly than the commercially prepared seasoning brands but could be comparable to the latter when produced in larger scale. |
| 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 | 12/09/2021 | 5696 | 5696-UThesis | 12/09/2021 | 12/09/2021 | Thesis/Dissertation | Room Use Only |