Development of relish-type wax gourd (Benincasa hispida) (Thun.) Cogn.) pickles with different salt and sugar concentrations / (Record no. 16986)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02021nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250808135451.0 |
| 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 | Soh,Vivien B. |
| 245 ## - TITLE STATEMENT | |
| Title | Development of relish-type wax gourd (Benincasa hispida) (Thun.) Cogn.) pickles with different salt and sugar concentrations / |
| Statement of responsibility, etc. | Vivien B. Soh |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2021 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv,76 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 49-56. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | ABSTRACT SOH, VIVIEN B. 2021. Development of Relish-type Wax Gourd (Benincasa hispida (Thun.) Cogn.) Pickles with Different Salt and Sugar Concentrations. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906 Ilocos Norte.78pp. Adviser: Prof. Buchard B. Cutin The study was conducted to optimize the salt and sugar concentrations in the pickling of relish-type wax gourd. The study was laid out in a 3 x 3 Factorial Design using the Response Surface Methodology (RSM). Based on the sensory evaluation on the qualities of the product developed, the results reveal that sugar concentration significantly influenced the aroma, taste, consistency, aftertaste and general acceptability of the relish-type wax gourd pickle. Evidently, the optimum sugar and salt concentrations of 53% to 57% and 6% to 6,5%, respectively, yielded the best results giving an acceptability rating of 2 7.6. The pH value of < 4.6 of all the treatments are within the standards set by the US Code of Federal Regulations standard for pickles while the total soluble solids satisfy the USDA standard – 27 degrees brix). The relish-type pickles break-even price is Php 44.03/100 g. Keywords: Response Surface Methodology, salt concentration, sugar concentration, optimization, wax gourd, pickles. |
| 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 | 5697 | 5697-UThesis | 12/09/2021 | 12/09/2021 | Thesis/Dissertation | Room Use Only |